Thanks for this. Never tried to bump the rise with baking powder and elasticity with the xanthium gum...but will. You certainly nailed it with the Caputo's. We searched Italy for several years for the best GF options(s) and after Pinsa Romana (which is NOT GF but can be digested by many who do not suffer from Celiac) this was by far the best flour, A little tip from Napoli: Don't add salt to yeast water...salt kills yeast. Since salt is just for flavor, you might try adding it as you are folding. Since you are not building any gluten, a pizzaiolo taught us to press the ball fairly flat after the 1st rise, score it a bunch with a knife to increase surface area and then add some salt. (Larger flakes were better than small grains). Then fold and repeat until your salt is incorporated. It will "melt" into the dough and not be as harsh on the yeast. You can try the same with a bit of olive oil. Sprinkle some on as you are adding salt. buon appetito!
just commented this is probably the 6th video I have come across saying hands down the BEST pizza dough brand and just dough for bread. I almost lost my life to undiagnosed Celiac so I can't mess around - and the yeast is what makes the flavor so good. Great suggestions.
The secret is: Caputo gluten-free flour uses wheat starch, which has the gluten removed but the flavor stays intact. I've made this many times and it is HANDS DOWN THE BEST GLUTEN FREE PIZZA EVER! I also made Detroit-style pizza with it and it was *chef's kiss*.
yes this flour is amazing for pizza dough. Thanks for the detail on the best way to make it. Interesting though, your video mentions not to use a rolling pin, but the recipe page you provide mentions the opposite. either way thanks for a great video
Really doesn’t need the baking powder and Xanthan gum. I make gf no knead artisan bread with this flour and only need one rise 2-3 hours with yeast added right in the dough. Same results. Wish I had a pizza oven though!
If you want to make a NY style pizza dough - then sure - you can add sugar and olive oil. But kosher salt is absolutely a must if you want flavor in your dough. Unless you are on a no salt diet, add kosher salt.
Hey, I'm sorry if it's confusing. This link should take you directly to the recipe with instructions and ingredients. It's easier to see it there so you can read all the details: www.vindulge.com/gluten-free-pizza-dough-recipe/#wprm-recipe-container-21950
This recipe looks so good! I would love to use my gf sourdough starter in place of the yeast, is that possible and how much starter would you recommend?
We haven't made this with a GF sourdough starter, however we do have a sourdough pizza dough recipe in which we use 100 grams of starter. I would likely say the same ratio is likely with the higher hydration recommendation for the GF flour absorption. Our other recipe is here: www.vindulge.com/sourdough-pizza-dough-recipe/
Hi. How are you? I went to your full recipe, but didn’t catch the minutes to cook the pie. What is the temperature in a regular oven? I saw 500 degrees. Is that right? Seems really high. Hope to hear from you. Thank you 🙏🏼🙏🏼
If you are making this in your oven, you are correct. You want your oven set to 500 degrees Fahrenheit with a pizza stone set in the middle rack. This heat is similar to a NY style pizza oven. Make pizza and bake for 4 minutes and rotate. Bake another 4 - 6 minutes until its done.
I use this Caputo both in a homemade pizza oven outside and also a standard UK oven. When I use on the house oven, I just use a cast iron pizza tray (the ones with holes in) and brush lightly with garlic olive oil to stop sticking also adds flavour. It is about finding what works for you. If not confident stretching , I actually roll the dough out using a semolina and rice flour mix - a tip is use straight from fridge as the warmer the dough gets the less forgiving when shaping and moving. Also if the dough is too thick or doesn't cook fully can be a not nice taste. One school of thought is to also precook the base. When using the house oven, I usually at 220 C, 4 minutes then rotate then another 3 minutes then add extra as needed - all ovens run different temperature so experiment.
You can definitely do this at home in your oven. You can use the method as the commenter here mentioned. The best way is to have a pizza stone in the oven. If you don't have a stone you can use cast iron pan flipped upside down to act like a pizza steel. Then from there get your oven as hot as you can get it. Ideally 550 - 575 degrees Fahrenheit. Let the stone or cast iron heat up with the oven and pre-heat for 30 minutes. Then you can make the pizza. Rotate it once half way through the cook to get an even toast on the crust. Most ovens are hotter on the backside, so by rotating it 180 degrees you get an even cook. Should be done in under 10 minutes. There are other methods of turning on the broiler, but those are so much work it's almost not worth making pizza.
Salt won't kill the yeast if in moderation. Salt will slow the fermentation down. There is still plenty of rise with the salt. But you can always mix the salt in with the flour if you are worried.
If i am not mistaken this one has a quar perfume inside the flour,when i made the dough it smelled like that.And when i baked it,it tasted like donut😢dissapointing,i dont know what i did wrong
You can certainly add it at the end, but it's a personal preference. The flavor is still chewy and delicious without it. It's the nature of the GF flour that makes it look and feel a little dry. It doesn't function the same way as a gluten dough in terms of the moisture/stretch, etc.
It's definitely gluten-free according to the FDA labeling laws. And in various celiac circles it's a flour people use. As for the price, all GF flours are expensive including Bob's. In the end, it's about the end product made and we have used this flour on pizzas and biscuits and have yet to find a comparable flour that tastes as good and ferments like the Caputo.
The only caveat is that this flour uses wheat starch. While gluten free, many people who are gluten free because of allergies may still react to the wheat starch. My wife and son both reacted to this flour.
Totally appreciate your perspective. We do also note that the flour is certified gluten free by several sources including the US FDA. But as you know everyone's level of sensitivity is going to vary. So you'll just need to understand your own tolerance or sensitivity. Our kids have sensitivity and can handle it.
no, I have Celiac and the gluten part of the wheat is removed. Just like distilled alcohol - I can still drink rye, and other beer where gluten has been removed with no issues, and I am trace sensitive - my guess is you reacted to something else
It's an interesting conversation because some people are wheat free not gluten free. However, they think they are gluten free because it's the common belief and thing people do, and it solves their dietary issues. But it makes for confusion when people start making gluten removed wheat. Some people are allergic to wheat, while others are allergic to gluten. In my understanding, celiacs are allergic to both, though I'm still learning about this and might have some mistakes in this topic.
correct - gluten is in so many processed foods unless stated otherwise. Even in some cottage cheeses they use Rye enzymes to curdle it faster. @@ZachyPile
Thanks for this. Never tried to bump the rise with baking powder and elasticity with the xanthium gum...but will. You certainly nailed it with the Caputo's. We searched Italy for several years for the best GF options(s) and after Pinsa Romana (which is NOT GF but can be digested by many who do not suffer from Celiac) this was by far the best flour, A little tip from Napoli: Don't add salt to yeast water...salt kills yeast. Since salt is just for flavor, you might try adding it as you are folding. Since you are not building any gluten, a pizzaiolo taught us to press the ball fairly flat after the 1st rise, score it a bunch with a knife to increase surface area and then add some salt. (Larger flakes were better than small grains). Then fold and repeat until your salt is incorporated. It will "melt" into the dough and not be as harsh on the yeast. You can try the same with a bit of olive oil. Sprinkle some on as you are adding salt. buon appetito!
Thank you so much for this comment it was very helpful ❤
just commented this is probably the 6th video I have come across saying hands down the BEST pizza dough brand and just dough for bread. I almost lost my life to undiagnosed Celiac so I can't mess around - and the yeast is what makes the flavor so good. Great suggestions.
Did you ever try this version; adding baking powder and xanthium gum? If so, how did it compare to the recipe on the Caputo packet?
@@emmafountain4919 Not yet, but looking forward to tryihng
@@toddwmacplease let us know how it turns out for you
this has to be the 6th video channel that has said the exact same thing - this brand is amazing, Have celiac and cannot wait to try it!
We tested A LOT of gluten free flour. Off the shelf - this is the best and it actually goes through fermentation.
Have you tried it with the same flour? Curious what temp and how long you baked for.
The secret is: Caputo gluten-free flour uses wheat starch, which has the gluten removed but the flavor stays intact. I've made this many times and it is HANDS DOWN THE BEST GLUTEN FREE PIZZA EVER!
I also made Detroit-style pizza with it and it was *chef's kiss*.
Ohhh we need to test that out!!! A Sicilian/Detroit style would be really fun to try with this dough.
yes this flour is amazing for pizza dough. Thanks for the detail on the best way to make it. Interesting though, your video mentions not to use a rolling pin, but the recipe page you provide mentions the opposite. either way thanks for a great video
Really doesn’t need the baking powder and Xanthan gum. I make gf no knead artisan bread with this flour and only need one rise 2-3 hours with yeast added right in the dough. Same results.
Wish I had a pizza oven though!
So you additional xanthum gum?
Add sugar or maple sugar to yeast, not salt.
Also another addition that I recommend to the mix is olive oil.
If you want to make a NY style pizza dough - then sure - you can add sugar and olive oil. But kosher salt is absolutely a must if you want flavor in your dough. Unless you are on a no salt diet, add kosher salt.
Nice video....but your link is hard to figure out. I can't find the recipe listed with ingredients and amounts.
Hey, I'm sorry if it's confusing. This link should take you directly to the recipe with instructions and ingredients. It's easier to see it there so you can read all the details: www.vindulge.com/gluten-free-pizza-dough-recipe/#wprm-recipe-container-21950
@@Vindulge thanks!
This recipe looks so good! I would love to use my gf sourdough starter in place of the yeast, is that possible and how much starter would you recommend?
We haven't made this with a GF sourdough starter, however we do have a sourdough pizza dough recipe in which we use 100 grams of starter. I would likely say the same ratio is likely with the higher hydration recommendation for the GF flour absorption. Our other recipe is here: www.vindulge.com/sourdough-pizza-dough-recipe/
Hi. How are you? I went to your full recipe, but didn’t catch the minutes to cook the pie. What is the temperature in a regular oven? I saw 500 degrees. Is that right? Seems really high. Hope to hear from you. Thank you 🙏🏼🙏🏼
If you are making this in your oven, you are correct. You want your oven set to 500 degrees Fahrenheit with a pizza stone set in the middle rack. This heat is similar to a NY style pizza oven. Make pizza and bake for 4 minutes and rotate. Bake another 4 - 6 minutes until its done.
@@Vindulge thank you🙏🏼 will try
thanks so much for your response! Have a great day!@@Vindulge
How much yeast do you use? I didn’t see it in the recipe. Thank you
@@danielagentile8049 we use about 7 grams of yeast (which is about the equivalent of one pack of active dry yeast) for this dough.
I have a regular oven nothing fancy like yours will this work in my oven the same way?
I use this Caputo both in a homemade pizza oven outside and also a standard UK oven. When I use on the house oven, I just use a cast iron pizza tray (the ones with holes in) and brush lightly with garlic olive oil to stop sticking also adds flavour. It is about finding what works for you. If not confident stretching , I actually roll the dough out using a semolina and rice flour mix - a tip is use straight from fridge as the warmer the dough gets the less forgiving when shaping and moving. Also if the dough is too thick or doesn't cook fully can be a not nice taste. One school of thought is to also precook the base. When using the house oven, I usually at 220 C, 4 minutes then rotate then another 3 minutes then add extra as needed - all ovens run different temperature so experiment.
You can definitely do this at home in your oven. You can use the method as the commenter here mentioned. The best way is to have a pizza stone in the oven. If you don't have a stone you can use cast iron pan flipped upside down to act like a pizza steel.
Then from there get your oven as hot as you can get it. Ideally 550 - 575 degrees Fahrenheit. Let the stone or cast iron heat up with the oven and pre-heat for 30 minutes. Then you can make the pizza. Rotate it once half way through the cook to get an even toast on the crust. Most ovens are hotter on the backside, so by rotating it 180 degrees you get an even cook. Should be done in under 10 minutes.
There are other methods of turning on the broiler, but those are so much work it's almost not worth making pizza.
@@MrToast-hj6kpdo you make normal bread or sourdough bread with this gf flour?
@@annatrujillo9009 just pizza - GF bread is a mare trying to get colour...
Why do you add baking powder and xanthan gum? It's not required for the official Neapolitan Fioreglut pizza dough.
Structure and a slight push for the rise when it bakes. You don't have to use it, but we find it adds just that little extra push.
How did the yeast not get killed with the salt when you added together in water
Salt won't kill the yeast if in moderation. Salt will slow the fermentation down. There is still plenty of rise with the salt. But you can always mix the salt in with the flour if you are worried.
How many grams of yeast did you use 7 or 14
We use one packet of active dry yeast which is roughly 7 grams.
If i am not mistaken this one has a quar perfume inside the flour,when i made the dough it smelled like that.And when i baked it,it tasted like donut😢dissapointing,i dont know what i did wrong
If you would use oil, your edges wouldn't look so bad
Oil at which stage? Could you elaborate? Cheers :)
You can certainly add it at the end, but it's a personal preference. The flavor is still chewy and delicious without it. It's the nature of the GF flour that makes it look and feel a little dry. It doesn't function the same way as a gluten dough in terms of the moisture/stretch, etc.
I'm not sure how "gluten-free this brand is since they use wheat starch which still has some gluten in it. It's WAY too expensive for what it is.
It's definitely gluten-free according to the FDA labeling laws. And in various celiac circles it's a flour people use. As for the price, all GF flours are expensive including Bob's. In the end, it's about the end product made and we have used this flour on pizzas and biscuits and have yet to find a comparable flour that tastes as good and ferments like the Caputo.
The only caveat is that this flour uses wheat starch. While gluten free, many people who are gluten free because of allergies may still react to the wheat starch. My wife and son both reacted to this flour.
Totally appreciate your perspective. We do also note that the flour is certified gluten free by several sources including the US FDA. But as you know everyone's level of sensitivity is going to vary. So you'll just need to understand your own tolerance or sensitivity. Our kids have sensitivity and can handle it.
no, I have Celiac and the gluten part of the wheat is removed. Just like distilled alcohol - I can still drink rye, and other beer where gluten has been removed with no issues, and I am trace sensitive - my guess is you reacted to something else
It's an interesting conversation because some people are wheat free not gluten free. However, they think they are gluten free because it's the common belief and thing people do, and it solves their dietary issues. But it makes for confusion when people start making gluten removed wheat.
Some people are allergic to wheat, while others are allergic to gluten. In my understanding, celiacs are allergic to both, though I'm still learning about this and might have some mistakes in this topic.
correct - gluten is in so many processed foods unless stated otherwise. Even in some cottage cheeses they use Rye enzymes to curdle it faster. @@ZachyPile
Maybe also lactose intolerant recently? Keep on eye on it , i had it too and I didn’t know what the heck
rubbish
Uh, could you be a little more specific??🤷