having played around with this flour for a couple of years the trick is to put the individual balls into individual small round containers the dough then is a round ball when you are ready to shape it, you started with a square shape which with GF dough is a nightmare to get back round. I have frozen the dough successfully as well. Finally I found that you should never wet your your hands with water making this dough always use a bit of olive oil on your hands
I don't use extra flour, just oil my hands and start with a proofed ball of dough on baking parchment, press it out into a circle. There's no sticking doing it this way Bake the crust without toppings for 6 minutes then remove from oven, add toppings and bake again (without parchment paper) and you end up with a lovely crisp base and no burnt toppings.
Hi Sue, have you ever started with less water for this flour? I start with 400g as per the recipe and found it too difficult to handle and launch. For the second dough ball I added extra flour and let it rest for an hour, much easier to launch. Thinking 325-350g is the right amount.
To my knowledge Caputo Gluten Free Flour is certified gluten free so is fine to consume with celiac disease. But always check the packaging when buying, I don’t have any in my pantry at the moment to check for you.
very nice video Miss Sue.Thank you for this.I made it once but the taste was not like pizza😥it was like donut.Maybe because of the Guar flavor? What do you think i made wrong?
It’s hard to know what went wrong. I am super picky with taste and dislike donuts ours has never tasted like donuts. The shaping can be tricky cause it doesn’t stretch like normal dough you need to gently press it into a flat shape. How hot was you oven? Do you have a pizza stone or steel?
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Amazing recipe so tasty and so super yummy 😊
+Cooking with Mimmo 與米莫烹飪 thanks 😊
having played around with this flour for a couple of years the trick is to put the individual balls into individual small round containers the dough then is a round ball when you are ready to shape it, you started with a square shape which with GF dough is a nightmare to get back round. I have frozen the dough successfully as well. Finally I found that you should never wet your your hands with water making this dough always use a bit of olive oil on your hands
Fantastic tips. I will definitely give them a try next time I make gluten free pizza dough.
How did you freeze the dough, in the ball or did you stretch it out first?
@@denisendemone8494 Freeze in the ball shape
I don't use extra flour, just oil my hands and start with a proofed ball of dough on baking parchment, press it out into a circle. There's no sticking doing it this way Bake the crust without toppings for 6 minutes then remove from oven, add toppings and bake again (without parchment paper) and you end up with a lovely crisp base and no burnt toppings.
Fantastic tips and perfect for anyone without a baking stone. Thanks so much. ❤️
@@SueMareeP I use a baking stone and steel as well, the baking parchment and oil is a game changer
Okay fabulous. Good to know.
Hi Sue, have you ever started with less water for this flour? I start with 400g as per the recipe and found it too difficult to handle and launch. For the second dough ball I added extra flour and let it rest for an hour, much easier to launch. Thinking 325-350g is the right amount.
Okay thanks for the tips, I will try this next time. I find dough baking and hydration can differ between summer and winter too.
Hi is this safe for celiacs?
To my knowledge Caputo Gluten Free Flour is certified gluten free so is fine to consume with celiac disease. But always check the packaging when buying, I don’t have any in my pantry at the moment to check for you.
@@SueMareeP thank you so much. I’m going to try this next weekend. Your pizza looks incredible
Thank you 🤩
very nice video Miss Sue.Thank you for this.I made it once but the taste was not like pizza😥it was like donut.Maybe because of the Guar flavor? What do you think i made wrong?
It’s hard to know what went wrong. I am super picky with taste and dislike donuts ours has never tasted like donuts. The shaping can be tricky cause it doesn’t stretch like normal dough you need to gently press it into a flat shape. How hot was you oven? Do you have a pizza stone or steel?
@@SueMareeP normal oven only.I will try it again amd let you know.I appreciate it☺️✌️