Your king arthur gluten free 00 pizza flour dough is way off. Following the recipie on the back of the package will yeild dough that doubles in size and has a considerable amount of air bubbles. I think it was an unfair comparison against the caputo. Since gluten free doughs preform different then regular flour its cruicial to follow the recomended weight measurments provided on the package. It states on the bag to increase hydration by 50% when using traditional dough recipies. The recipie they provide is 122% water, 2.5% salt, 2.5% yeast, 5.5% sugar, 5.5% oil.
I use GF Caputo in Australia and it's great although it costs $22/kg which is outright stupid. King Arthur, which I can only find online, sells at $78/kg... If it weren't stupid expensive, would you rate King Arthur over Caputo?
Baking soda (which is in baking powder) makes the dough more alkaline, and that is what's causing the increased browning. You can definitely use it to get leopard spotting by relying less on baking and more on the broiler. You don't have to since you've landed on a good solution. But if you plan to experiment some more, that's something to try.
When you said you doubted you can make anything better than whats around already, I disagree. You have a knack for resaerching and figuring things out by trial and error. I have no doubt you would succeed in making a better blend or equal if you chose to!
As much as I appreciate that sentiment, I respectfully disagree. Although admittedly, Charlie is probably one of the most methodical and detail oriented RUclips food pizza gurus, The flower blends that he bought have been scientifically created to in theory achieve a particular result. I think it would probably take upwards of 6 months for him to do something that as he said somebody has already achieved in a way that he's most happy with. I've contemplated doing the same thing and I've had the same thoughts run through my mind. Why would I bother trying to repeat replicate or better process when somebody smarter than I am is already achieved a consistent result that produces what I want.
Caputo is definitely the best I’ve found. Tips and tricks that I got from a few RUclips videos: ferment wrapped in plastic wrap to trap as much air as possible. For the browning: parbake, top, then paint the crust with olive oil before the final high temp bake. You can even use a kitchen torch to finish off once it comes out for real char.
The video you referenced from America’s Test Kitchen had a build your own flour blend recipe that I found is the best gluten free pizza recipe I’ve tried
New to pizza making. Just tried this using your recipe. Didn't think it would turn out, as the dough was pretty wet. Came out incredible! Great flavor and texture. Thanks!
Thanks for doing this. I have IBS and its nice to have more options. I have also found that adding sourdough starter to a normal wheat dough makes it completely fine for me to digest.
When thinking about the inverse square law you could potentially get a little less even browning if you moved the steel as close as you could to the broilers. The closer your pizza is to the heat source, the greater the differences in temperatures between two spots, such as a low and high point on the crust.
The Caputo was my personal »back to pizza« moment. I wrap the dough with olive oil in plastic foil and rise it in the airfryer with 100 degrees. For stretching the wet dough i recommend using olive oil as well.
Caputo is great, 80% I use for sourdough, so definitely need it high for pizza dough. Add some red mills in with the Caputo to loosen it up a bit more and get some more browning. Par baking is generally a must, its the only way I dont get all white pizzas
Hi Charlie - I can't tell you how much I enjoy your channel. You have a methodology that is sharp and enjoyable to watch. I'd like to share with you a pretty amazing gluten-free pizza dough I have developed over some time now for my family. I'm able to get it up to about 80-82% hydration thanks to a lot of your tips, especially adding water extremely slowly. Well, I think all the other techniques I learned from you, so I'll just share the ingredients: 400g Caputo Gluten-free pizza dough 160g hydrated tapioca flour 50g gluten-free, flavor-free whey (you can use it for the gym too!) 3 TBL psyllium 1 TBL xantham gum 2-2.5% salt 80% hydration Olive oil (maybe 2% in total) used at the end of the mixer, also in some bowls and on my hands. It's a really wet dough so I'm using a lot of techniques with wet hands and a slightly wet surface to slap, spin, "own" the dough... but totally worth the effort. I'm going to try 70% hydration just for comparison next week, but I think you are right that above 80% doesn't yield any additional benefits. It ages well in the fridge too, so flavor is better on the second and third days. Thanks a million for all the inspiration!
Sugar is essential for most gluten free bread products to add color, flavor, browning, and most importantly (for yeast based doughs) rising power. Most GF flours don't have enough natural sugars to feed the yeast. Adding some tapioca flour will help with the stretch factor.
I just watched a video of a food scientist Guy saying that adding almond flour helps with Browning and that baking soda helps with making air pockets in the pizza dough psyllium husk will help with air pockets in the dough to help make it chewier
thanks so much for this. I would also love a video on the topic of amazing baked crusts with garlic dipped into sauce. This is my latest craze and it's just amazing, and has no cheese.
I've had success making a keto crust with approx 80% almond flour + 20% wheat gluten. It's not very popular with the gluten-free crowd - which is very much the USA now.
If you want a REAL challenge, try making a New York Style pizza with Better Batter Artisan Blend flour. I'm allergic to corn AND gluten, and that's the only gluten free flour mix I have found that is completely corn free.
Good to see people trying to develop gluten-free recipes but it's very difficult! I have spent 3 years developing my own blend of flours and my method for making pizza and breads and I feel I've been very sucessful. My girlfriend is celiac and it's so difficult to live with it. If you want a recipe to share with people let DM me. Of course I want no money or fame or anything to be honest, I just think it's very important to share this because intolerant people and celiacs deserve it! It's very much possible to do great pizzas without the hassle of spreading them that carefully and with final results resembling "normal" pizza very very very closely.
@@alishaneal3788 hey guys, I'll try to put something out together. It's not an easy one to put into words - I'll find a way to get it to you. Maybe I'll do a video.
I have a weird thought. If the goal is to get rid of gluten, because some people are allergic to it, what would happen if we replaced the gluten with another protein that people with celiac disease can digest properly? Would that help to improve the texture of the dough?
Yes. In my doughs, I typically add milk powder or whey protein to replace the gluten. I also find that letting it rise after it has been shaped makes a big difference. Usually with gluten free flours you get one shot at a rise; once you break those delicate bonds by kneading or shaping it, they usually don't rise again and you get a wet/chewy interior.
@@craigheimericks4594 Is there a difference between the two? I ask, because, if anyone were to try to serve a good gluten free dough, they might also feel compelled to avoid lactose... then again, I suppose you'd also have to re-think your cheese at that point too.
I agree with this. Gluten free people too often try to make fake bread instead of using another food to accomplish the same goal. You can buy very decent par-cooked cauliflower crusts too through a restaurant supplier and just top them yourself.
Charlie, this video is awesome. I have a slightly different goal- making an affordable gf crust. Caputo flour is like $0.50/oz- I may as well buy a frozen gf pizza which is about $0.58/oz. Whereas King Arthur GF AP flour is $0.08/oz. Would love to know any tips to advance that recipe further!
Ah yeah that’s a good point! I think I’ll test that soon. For now though, I think if you use my final recipe from this video but replace the Caputo with King Arthur, it would still turn out well!
I'm gluten free. I add 2 Tablespoons of teff flour to give the dough some color. I was in Rome in 2022 and went to a restaurant that specializes in gluten free pizza and it was really good. I don't think many people would be able to figure out it was GF if you didn't tell them. I'd love to know how they make them.
Custom flour is what they do. Check out let them eat gluten free cake and see how she does it. Psyllum husk and a few others all can go together to mimic or replicate regular crust.
I like the video but I feel like you missed out on a very important part of the thing that makes a pizza pizza. You gotta talk about and recognize the chewyness of gluten free pizza. Gum lines are all over so normally people just make it paper thin and I would love to see soem custom blends to make a good psuedo gluten texture
I'd love to see you try fathead amd other cheese based crusts. ... I've used shredded store brand cheese to make a crust in the oven that I topped off and enjoyed.
If wheat in the presence of water makes gluten, and if we use vodka to hydrate our flour, then won’t the result be gluten free? It works for pie crusts. Why not pizza crusts?
@@kylelitwack J. Kenji Lopez Alt, Alton Brown, and the folks at America's Test Kitchen all agree that wheat has gliadin and glutenin and these proteins do not become gluten until water is added. That's the logic behind using alcohol to hydrate flour for pie crusts as I mention. I was wondering had anybody actually tested alcohol hydrated flour to see how much gluten it does (or doesn't) have? From there does the proof of the alcohol have an effect? Vodka isn't 100% alcohol, but something like pure grain alcohol is. I'm not a food scientist researcher and therefore am not equipped to test the gluten forming properties of non-water flour hydrators. Alton Brown, in an unscientific demonstration, used alcohol and flour and showed that the resultant mix had none of the stretchiness that gluten delivers, but as you say, it is about attaining no gluten, not the lack of stretchiness. However, I think it would make for an interesting video premise that if stretchiness means gluten, does no stretchiness mean no gluten? You cannot immediately assume that is true. If P then Q is not the same as if not P then not Q. Of course by the time I think of something like this, I'm sure folks much smarter than I have also thought of this and if all it takes to make a gluten free pizza crust is to use regular flour and PGA, that video would have been released years ago.
bruhhhh why you doing a sponsorship for betterhelp, that company is shady as fuck... i mean i know you've taken some other shady sponsorships but this one has gotten a lot of publicity...
lol...quite the breadcrumb to find you on YT 😂 anyways hi 👋 Charlie! found you thru searching Leap options trading and noticed you haven't uploaded for a year now...😢 So can i ask here about your thoughts on Tesla currently today? as im abit confused between PMCC and Leaps? are they the same thing? And also with Tesla the way it is at the moment, is it better to use a CSP or pmcc or Leaps? and when i sell the option when it runs up do i sell a call option 🤔 to make profits monthly ❤ will definitely buy you 🍕 pizzas if i trade well on tesla 😂🎉
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Your king arthur gluten free 00 pizza flour dough is way off. Following the recipie on the back of the package will yeild dough that doubles in size and has a considerable amount of air bubbles. I think it was an unfair comparison against the caputo. Since gluten free doughs preform different then regular flour its cruicial to follow the recomended weight measurments provided on the package. It states on the bag to increase hydration by 50% when using traditional dough recipies. The recipie they provide is 122% water, 2.5% salt, 2.5% yeast, 5.5% sugar, 5.5% oil.
I use GF Caputo in Australia and it's great although it costs $22/kg which is outright stupid. King Arthur, which I can only find online, sells at $78/kg...
If it weren't stupid expensive, would you rate King Arthur over Caputo?
You're getting married?!?! Congratulations, buddy! Very happy for you.
Thank you!!
Baking soda (which is in baking powder) makes the dough more alkaline, and that is what's causing the increased browning. You can definitely use it to get leopard spotting by relying less on baking and more on the broiler. You don't have to since you've landed on a good solution. But if you plan to experiment some more, that's something to try.
When you said you doubted you can make anything better than whats around already, I disagree. You have a knack for resaerching and figuring things out by trial and error. I have no doubt you would succeed in making a better blend or equal if you chose to!
As much as I appreciate that sentiment, I respectfully disagree. Although admittedly, Charlie is probably one of the most methodical and detail oriented RUclips food pizza gurus, The flower blends that he bought have been scientifically created to in theory achieve a particular result. I think it would probably take upwards of 6 months for him to do something that as he said somebody has already achieved in a way that he's most happy with. I've contemplated doing the same thing and I've had the same thoughts run through my mind. Why would I bother trying to repeat replicate or better process when somebody smarter than I am is already achieved a consistent result that produces what I want.
Caputo is definitely the best I’ve found. Tips and tricks that I got from a few RUclips videos: ferment wrapped in plastic wrap to trap as much air as possible. For the browning: parbake, top, then paint the crust with olive oil before the final high temp bake. You can even use a kitchen torch to finish off once it comes out for real char.
my mom has celiac disease, so thank you for testing out these flours! im going to give this a shot so she can have pizza again
The video you referenced from America’s Test Kitchen had a build your own flour blend recipe that I found is the best gluten free pizza recipe I’ve tried
That was hilarious when the squirrel was running around your kitchen! 😂
New to pizza making. Just tried this using your recipe. Didn't think it would turn out, as the dough was pretty wet. Came out incredible! Great flavor and texture. Thanks!
Thanks for doing this. I have IBS and its nice to have more options.
I have also found that adding sourdough starter to a normal wheat dough makes it completely fine for me to digest.
When thinking about the inverse square law you could potentially get a little less even browning if you moved the steel as close as you could to the broilers. The closer your pizza is to the heat source, the greater the differences in temperatures between two spots, such as a low and high point on the crust.
Thanks for running these experiments. This is how we improve. Trial and error.
THANKS FOR DOING THIS!! I have a buncha friends who can't eat gluten so this is a huge help
The Caputo was my personal »back to pizza« moment. I wrap the dough with olive oil in plastic foil and rise it in the airfryer with 100 degrees. For stretching the wet dough i recommend using olive oil as well.
Caputo is great, 80% I use for sourdough, so definitely need it high for pizza dough. Add some red mills in with the Caputo to loosen it up a bit more and get some more browning. Par baking is generally a must, its the only way I dont get all white pizzas
Hi Charlie - I can't tell you how much I enjoy your channel. You have a methodology that is sharp and enjoyable to watch. I'd like to share with you a pretty amazing gluten-free pizza dough I have developed over some time now for my family. I'm able to get it up to about 80-82% hydration thanks to a lot of your tips, especially adding water extremely slowly. Well, I think all the other techniques I learned from you, so I'll just share the ingredients:
400g Caputo Gluten-free pizza dough
160g hydrated tapioca flour
50g gluten-free, flavor-free whey (you can use it for the gym too!)
3 TBL psyllium
1 TBL xantham gum
2-2.5% salt
80% hydration
Olive oil (maybe 2% in total) used at the end of the mixer, also in some bowls and on my hands.
It's a really wet dough so I'm using a lot of techniques with wet hands and a slightly wet surface to slap, spin, "own" the dough... but totally worth the effort. I'm going to try 70% hydration just for comparison next week, but I think you are right that above 80% doesn't yield any additional benefits. It ages well in the fridge too, so flavor is better on the second and third days. Thanks a million for all the inspiration!
Great Video, Thank You my friend. I find using cornmeal to coat the Caputo dough before stretching helps with browning🙏💕🍷🇮🇹
Sugar is essential for most gluten free bread products to add color, flavor, browning, and most importantly (for yeast based doughs) rising power. Most GF flours don't have enough natural sugars to feed the yeast. Adding some tapioca flour will help with the stretch factor.
I’m celiac and I love the caputo flour for focaccia and pizza.
I just watched a video of a food scientist Guy saying that adding almond flour helps with Browning and that baking soda helps with making air pockets in the pizza dough psyllium husk will help with air pockets in the dough to help make it chewier
Thank you for sharing this video with us. You answered an important question that I had: gluten isn't necessary for large bubbles.
I COMMENTED ON ONE OF YOUR LAST PIZZA VIDEOS ABOUT MAKING GF PIZZA AND YOU FOLLOWED THROUGH, I AM SO EXCITED TO COPY THIS THANK YOUUUUUUUUUUU!
thanks so much for this. I would also love a video on the topic of amazing baked crusts with garlic dipped into sauce. This is my latest craze and it's just amazing, and has no cheese.
I would add diastatic malt to help it brown better
Dude, loved this video. Great content and that music choice was sick.
Brush the edge with olive oil and you’ll get a nice crisp browning color
I've had success making a keto crust with approx 80% almond flour + 20% wheat gluten. It's not very popular with the gluten-free crowd - which is very much the USA now.
If you want a REAL challenge, try making a New York Style pizza with Better Batter Artisan Blend flour. I'm allergic to corn AND gluten, and that's the only gluten free flour mix I have found that is completely corn free.
haven’t even watched the vid yet, but already know it will be a blast
Good to see people trying to develop gluten-free recipes but it's very difficult! I have spent 3 years developing my own blend of flours and my method for making pizza and breads and I feel I've been very sucessful. My girlfriend is celiac and it's so difficult to live with it. If you want a recipe to share with people let DM me. Of course I want no money or fame or anything to be honest, I just think it's very important to share this because intolerant people and celiacs deserve it!
It's very much possible to do great pizzas without the hassle of spreading them that carefully and with final results resembling "normal" pizza very very very closely.
hey id love to see a video of the crust of a slice trying to see options for a non gummy gf crust
Can I get your recipe?
@@tracyramos1019 look up let them eat gf cake. She makes some crazy good recipes
Recipe please 🥳
@@alishaneal3788 hey guys, I'll try to put something out together. It's not an easy one to put into words - I'll find a way to get it to you. Maybe I'll do a video.
The link on your website that attempts to connect to your Amazon affiliate store is broken.
Was that the same song that Settled used for McTile?
I have a weird thought. If the goal is to get rid of gluten, because some people are allergic to it, what would happen if we replaced the gluten with another protein that people with celiac disease can digest properly? Would that help to improve the texture of the dough?
Yes. In my doughs, I typically add milk powder or whey protein to replace the gluten. I also find that letting it rise after it has been shaped makes a big difference. Usually with gluten free flours you get one shot at a rise; once you break those delicate bonds by kneading or shaping it, they usually don't rise again and you get a wet/chewy interior.
@@craigheimericks4594 Is there a difference between the two? I ask, because, if anyone were to try to serve a good gluten free dough, they might also feel compelled to avoid lactose... then again, I suppose you'd also have to re-think your cheese at that point too.
I have found I prefer a cauliflower crust over a gluten free flour crust. It's not the same but imo the flavor and texture is better.
I agree with this. Gluten free people too often try to make fake bread instead of using another food to accomplish the same goal. You can buy very decent par-cooked cauliflower crusts too through a restaurant supplier and just top them yourself.
@@haircutdeluxe I run into the issue where cauliflower flavor and texture just isnt there
Charlie, this video is awesome. I have a slightly different goal- making an affordable gf crust. Caputo flour is like $0.50/oz- I may as well buy a frozen gf pizza which is about $0.58/oz. Whereas King Arthur GF AP flour is $0.08/oz. Would love to know any tips to advance that recipe further!
Ah yeah that’s a good point! I think I’ll test that soon. For now though, I think if you use my final recipe from this video but replace the Caputo with King Arthur, it would still turn out well!
Thanks! I think I’ll give it a shot this week.
I'm gluten free. I add 2 Tablespoons of teff flour to give the dough some color.
I was in Rome in 2022 and went to a restaurant that specializes in gluten free pizza and it was really good. I don't think many people would be able to figure out it was GF if you didn't tell them. I'd love to know how they make them.
Custom flour is what they do. Check out let them eat gluten free cake and see how she does it. Psyllum husk and a few others all can go together to mimic or replicate regular crust.
I see that your final recipe on your website loses the sugar; was that not needed after all in the browning process?
have you thought of parbaking with the sauce on ? you might not have to shape the edges at all like that, and still no risk of overcooking the cheese
I saw you had a pizza making course, is it downloadable or streaming only?
You should try einkhorn four, it’s the most digestible wheat for people with gluten sensitivity and tastes great
Maybe the tangzhong method can help reaching even higher hydration without making the dough too liquid :)
As always a job well done, thanks!
I like the video but I feel like you missed out on a very important part of the thing that makes a pizza pizza. You gotta talk about and recognize the chewyness of gluten free pizza. Gum lines are all over so normally people just make it paper thin and I would love to see soem custom blends to make a good psuedo gluten texture
Oh shit! You getting married?? Congratulations!! Much love and keep them coming wherever you can ❤❤
Thank you!!
I'd love to see you try fathead amd other cheese based crusts. ... I've used shredded store brand cheese to make a crust in the oven that I topped off and enjoyed.
I wonder if 80/20 Caputo/Bob's would combine to make the Caputo a little chewier, without it being the pancake batter of pure Bob's.
What about New Haven pizza? Any thoughts?
Why did we go from a larger like container to a smaller container??
Bro, will you ever show us how to make a great KETO pizza!? For us low carbing it, we would be FOREVER thankful !!!
I’ve been waiting for a GF pizza video from you, thank you for the experimentation and detailed explanation, as always!!!
Take care of yourself buddy. We believe in you.
I thought i cant make pizza dough, but then i realized i used a gluten free flour and it's normal if it looks like tbis, lllool
adding xantan gum helps for making gluten free bread.
introduce to us mrs Anderson soon
Can't go wrong with any Caputo products it seems like
Domino's offers a gluten free crust, but only small.
Local place near me makes a great cauliflower crust pizza.
If I don't want a normal crust, that's what I usually go with.
It is better than any of this type imo.
ruclips.net/video/Rh50Cht9tUc/видео.htmlsi=cXBHvdVUBViwtIE5
2:50 Your refrigerator is so powerful it shrinks plastic containers! :O
🤣🤣🤣
Ingredients too confusing. Percentages??
What about toasting a portion of the gf flour for a richer taste.
Interesting, I hadn’t thought of that but it’s a good idea! That would be fun to try with regular flour as well
now make pizza without flour
carti 🔥
greate content!! but the meoldy
Caputo is not wheat free
He says that multiple times in the video.
Can you do one with NON carb alternatives. Like an all chicken or sausage (like lou malantis does) as a pizza base.
If wheat in the presence of water makes gluten, and if we use vodka to hydrate our flour, then won’t the result be gluten free? It works for pie crusts. Why not pizza crusts?
Gluten is in wheat flour regardless of other ingredients. It's not about making it not stretchy, it's about not having it at all.
@@kylelitwack J. Kenji Lopez Alt, Alton Brown, and the folks at America's Test Kitchen all agree that wheat has gliadin and glutenin and these proteins do not become gluten until water is added. That's the logic behind using alcohol to hydrate flour for pie crusts as I mention. I was wondering had anybody actually tested alcohol hydrated flour to see how much gluten it does (or doesn't) have? From there does the proof of the alcohol have an effect? Vodka isn't 100% alcohol, but something like pure grain alcohol is.
I'm not a food scientist researcher and therefore am not equipped to test the gluten forming properties of non-water flour hydrators.
Alton Brown, in an unscientific demonstration, used alcohol and flour and showed that the resultant mix had none of the stretchiness that gluten delivers, but as you say, it is about attaining no gluten, not the lack of stretchiness.
However, I think it would make for an interesting video premise that if stretchiness means gluten, does no stretchiness mean no gluten? You cannot immediately assume that is true. If P then Q is not the same as if not P then not Q.
Of course by the time I think of something like this, I'm sure folks much smarter than I have also thought of this and if all it takes to make a gluten free pizza crust is to use regular flour and PGA, that video would have been released years ago.
You gotta use boars head low moisture mozzarella cheese from fresh thyme
No.
I'm allergic to food that don't contain gluten
Not a recipe. Wrong YT description 👎👎👎👎
bruhhhh why you doing a sponsorship for betterhelp, that company is shady as fuck... i mean i know you've taken some other shady sponsorships but this one has gotten a lot of publicity...
🍕
Is gluten even causing any issues? People have eaten bread for more then a century.
no but some people are highly allergic
lol...quite the breadcrumb to find you on YT 😂 anyways hi 👋 Charlie! found you thru searching Leap options trading and noticed you haven't uploaded for a year now...😢 So can i ask here about your thoughts on Tesla currently today? as im abit confused between PMCC and Leaps? are they the same thing?
And also with Tesla the way it is at the moment, is it better to use a CSP or pmcc or Leaps? and when i sell the option when it runs up do i sell a call option 🤔 to make profits monthly ❤
will definitely buy you 🍕 pizzas if i trade well on tesla 😂🎉
Just getting a good European flour can alleviate a lot of gluten issues supposedly. Ait of extras in ours here
This is nonsense.
Hi
WHY
W H Y
W. H. Y
W. H. Y
Try using xanthangum