How to make The Best Italian Gluten Free Pizza Dough In the World
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- čas přidán 30. 01. 2018
- World Champion Pizza Maker Michele D'Amelio demonstrates how to make amazing Gluten Free pizza dough from start to full cooked using Caputo Gluten Free flour
This product is crafted by the masters in Naples using only pure, top quality natural starches and gluten-free flour, blended precisely for superior performance.
Caputo Gluten Free is:
Additive free, simply made from a proprietary blend of natural starches and soy flour
The result of years of research and development by the masters of pizza in Naples
Milled slowly for optimal water absorption and superior yield
Adaptable to a wide range of uses including gluten-free pizza, breads, pastas and baked goods. - Jak na to + styl
I bought this on Amazon and made it and WOW. Finally someone made a decent GF Flour that makes an awesome pizza dough! Follow the instructions exactly on the package and use a scale. It tastes just like pizzeria pizza! I did use a stone and baked on 450 for 10 minutes.
Caputo is some of the best flour around
@@shmittyfloors4870 also makes the best pie crust I’ve had in years. I used it in Apple Pie and wow! No more shortbread crusts like the other flours produce!
@@rtroiani for a pie wouldn’t you want the shortbread aspect?
@@shmittyfloors4870 no, you want the flaky crust regular flour makes. GF flour always is off on the textures in pie crust, but Caputo makes it hard to tell it’s GF.
Made this Pizza the other day, This is the best Gluten Free Pizza Recipe I have ever made. Thank you
Did you use a regular oven and if so, was it gas, convection etc? Thanks
Hi I used a wood fired pizza oven
100%. Congratulations from Brazil!
Does father Guido sarduci use this same recipe? Any relationship to the demonstrator?
That looks amazing! Definitely the best results I've seen on here.
Lovely GF pizza recipe; thank you
Yes!
prefect!!!
Brilliant !
What temperature, rack position, and cook time do you recommend for a pan pizza in conventional oven?
Think I’m doing something wrong, do you think my clingfilm is tearing on the prove because of its size and the fact it’s cheep domestic stuff ? Followed the instructions too the letter and some split open
thanks Adam
Nice video. I used .5 teaspoon of caputo lievito , mixed the ingredients and wrapped them like you did in the video, put them in the fridge. I made it last night and open the fridge this morning with very little rise after 7 hours. I’m going to leave it in the fridge until 18-20 hours …. Hopefully it rises more
Ciao Michele. Complimenti. Una domanda please: invece della Caputo gf, quale farina mi consigli? Grazie mille
Can I make this dough in a pan and how long would I cook it? Think Sicilian style
Can you freeze the dough balls?
coming over!! ❤️❤️
This is a great video. I have just discovered this flour and am very excited about it. One thing though is when you wrap the dough balls so tightly in plastic wrap, how do they rise at all??
Plastic expands/won’t stop dough expanding
please can someone tell me at what point in the process you can freeze this dough
looks good but i created my own gf flour and make more of a batter . its a lot wetter but it works great. i make it into the shape of a pizza on a silpat and put in the oven for 10 minutes to pre cook. i then let them cool and can either put the toppings on and back in the oven or i freeze them . it tastes just like real pizza. crispy bottom with soft bite. so i don't use mixes like this. also i would recommend that you put your pizza on the bottom rack to cook.
What’s your recipe?
I am curious too on the recipe!🎉
What temperature, rack position, and cook time do you recommend for a Neapolitan pizza in conventional oven?
I cooked mine at 550 f on the highest rack, on a pizza stone. It turned ou well, but did not brown. I think you need a higher temp oven like a dedicated pizza oven to get that result. Although the crust was pale, it was still good.
what if you are using Instant rapid rise dry yeast ?
Does this need to be chilled before using or can you use it right out of the mixer?
Yes! For 12h or 24h if you can. :)
Just made the dough following the video. Very easy to do. My dough was still a little sticky but i just used more oil. One question, can I freeze the raw dough and if do for how long?
yes- let it rise then freeze up to 3 months
@@wayneml62 Thanks Wayne
@wayneml62 and how do you defrost them? In the fridge or on the counter? Could you tell me the steps?❤
What size bag is that?
Can I use instant dry yeast how much and do I need to proof it first ? Also I did see that some one else also added 3 g of baking soda is this ok
yes, do make sure the dry yeast is still alive by blooming it first in some room temp water and a pinch of sugar, and leave it to proof from anywhere in 40 min or up to a week in the fridge.
As for using baking soda, its kind of pointless as you are already using yeast as a leavening agent, (but you can always experiment)
the recipe is for fresh yeast. If you use instant dry yeast, use about 1/2 of what the fresh yeast amount is.
What can I use if I don’t want to use plastic?
Where do you have the pizzeria?
Is the flour Vegan?
How many mil of water is used? I think he says 800 millilitres, but I am not sure.
this flour is amazing! i use it also sometimes. but i like also a few other glutenfree flour mixes.... to bake something. your welcome to drop by :D
A10 do you know if you can freeze the dough?
Can you freeze the dough and if you can at what stage
Yes for 6 weeks
I have a hard time believing this is gluten free. Ive never seen such good looking gluten free pizza in my 13 years of having celiac disease
i have made this quite a few times, it tastes great and is 100%GF
I don't think people with very sensitive celiac disease can eat Fioreglut without getting sick. I bought it for my mom and then after doing some research decided not to risk it.
It may be technically gluten free but the main ingredient is wheat starch.
@@shdwfng what's fioreglut?
It is made with Wheat Starch, which gives it a "traditional" pizza dough feel and taste. Like others have said, it is not technically GF, but qualifies as GF becuase it is lower than the required amount to be called GF (typically, less than 20ppm).
I am a little confused. Michele made a couple of videos, one says to mix 5 to 6 minutes; the other says just mix until all ingredients are together; one says to refrigerate for 12 hours - the other one says you can use immediately?? Also has anyone frozen the dough, and if so at what stage:
It Is totally up to You.
I'm my opinion. I let the dough rest for at least a couple Of hours. It helps the dough big together and yeast activate slightly. I don't usually use doughs straight away. You can of course but its better when rested.
You can freeze doughs. Although it adds moisture and the end result is rather slimy.
Find what works for ya..
That flour would be good except one of the ingredients is dextrose (sugar)!
Why play music in the background
Why is dough so white, is it bleached?
It's made with non wheat flour (such as rice flour), which is naturally white.
I can’t have rice or soy and those are the main ingredients in this mix
Impossible without xanthan gum 🙈
They use wheat starch as the binder, so no need for XG.
Alternatives to flour for it to be GF?
Thank you for sharing. Handling food with latex gloves is going to make someone sick or even die. I have seen people go into anaphylactic shock form consuming food handled with latex. One almost died. The other was severely Ill for months. It's not that hard to use anything but latex. For example nitrile or vinyl. I understand it is very difficult to take all allergies into consideration in a busy kitchen ,maybe even almost impossible but latex is a serious one and is so easily avoided , so easily avoided. A lot of people with gluten allergies are also the ones with latex allergies.
Wear nitrile or vinyl gloves.
Is the dough vegan as well?
I don't wanna use YOUR MIX!!!
Gluten, soy.... from one high allergy demographic to another.
Has an odd smell. Also not as easy as he makes it look. Perhaps I should have worn gloves-i had so much oil all over me and the spatula and it still was really sticky to weigh out and portion out (coming from a seasoned wet dough artisanal bread baker here)-looking forward to the results tho!
All gluten free baking is like that I've found. Very sticky and wet doughs. Hard to handle and nothing like gluten flours
Soy? No thanks.
Yeast contains gluten
It does? I gotta research that
Lowan instant dried yeast is gluten free.
Many yeasts are gluten free!
this is an advert not a recipe
Why do all gluten free tutorials just try to scan you to buy their products? Shameful shilling instead of helping people. SMH
You have to buy your ingredients somewhere. Do you know how to make 00 pizzaria flour? Good GF requires precise ratios of a lot of difficult to find products. Good luck figuring all that out! Good blends like this are much easier and get you better results.
Not a scam this caputo flour is the best gluten free flour I've tried for pizza dough, focaccia, bread etc worth the investment for me to have closest thing to bread again👍🏽 ty for this recipe!
I don’t get the negative of recommending an excellent gf flour. Having tried a number of them myself this caputo one is the best. Expensive but worth it. I’ve been ordering the 5kg bag. For what it’s worth I find the recipe on the bag better
I followed the recipe on the package too but seems like too much yeast. Do you think the bag is referring to fresh yeast and should half of using dried?
That isn’t their product lol but live on Kevin.
NOT GLUTEN FREE!!
Very few processed products are truly GF. Even certified GF products can have some gluten (typically, less than 20ppm). Unless you only eat whole foods, it's pretty much impossible to eat GF.
@@benjankens7099 We bought the product, used the NIMA Gluten Sensor on it, and it failed the test before eating it but unfortunately after getting this product all over our gluten free home kitchen. My wife has Celiac. Here in Minnesota there is only 1 Celiac safe pizza place, Randy’s Pizza - in the entire state! Very frustrating, it would be nice if there were better regulations and more non-Celiac people realized how sick it makes people.
Down vote the video as soon as they try to sell you their crap.
Comes from Italy-I’ve been looking for a gluten free flour. Going to give it a try. Bob’s not cutting it anymore 😏
it is awesome flour. the best out there.
Great informational video, but close your eyes and tell me he doesn’t sounda lika Father Guido Sarducci.
i miss father quido, sarducci, hey man i bet most on here dont know who he was, remember the on "Hey whts a mattta late for your lunch"
That flour would be good except one of the ingredients is dextrose (sugar)!