Caputo Gluten Free Pizza Dough
This deliciously doughy and flexible gluten free pizza dough is made using Caputo Gluten Free Flour. The dough behaves just like wheat flour - you can even knead it!
Servings: 2 pizzas
Equipment
Ingredients
- 300 g Caputo Gluten Free Flour
- 240 ml warm water
- 2 tsp caster sugar
- 7 g yeast
- 1 tsp fine salt
- 1 tbsp olive oil
- Toppings of Choice
Instructions
- Stir the sugar into the warm water (it should be around 40C) and until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Add the gluten free caputo flour and salt to a large mixing bowl and stir together.
- Once the yeast mixture has activated, pour it into the flour and then add the olive oil. Use a wooden spoon to bring the mixture together - it will quickly become quite thick and sticky so you will need some strong arms! Alternatively you can use a stand mixture with a hook attachment.
- Once the mixture has come together into a thick, sticky dough, lightly dust a work surface with some extra gluten free flour then use a dough scraper to turn the dough out onto the worktop.
- Lightly flour your hands and knead the dough until it forms a smooth ball. You don't need to add a lot of extra flour at all.
- Grease the bowl with a little olive oil then place the ball of dough back in and cover loosely with oiled clingfilm and a tea towel. Place in a warm spot and leave to prove for an hour until the dough has doubled in size. It may take less time in a warm room, or longer in a cold room.
- Once the dough has proved, preheat the oven to 240C / Fan 220C / Gas Mark 9 (or as high as your oven will go). Either divide the dough into 2 balls (to make 2 x 8-inch pizzas) or keep as one for a single, 12-inch pizza.
- Place the dough on a sheet of baking paper, lightly oil your hands and press the dough out to form a circle shape. It will puff up in the oven so you can press it quite thin, around 5-10mm. Place a pizza mesh on top of the dough and flip it over so the mesh is on the bottom. (If using a baking tray just place the baking paper on top of it - but I recommend a mesh for a crispy bottom).
- Top the pizza with your chosen sauce and toppings and then bake in the hot oven for 15 minutes until the crusts have puffed up and the toppings are melted and bubbling. Serve hot.
Video
Notes
- IMPORTANT: Caputo Gluten Free Flour is made using gluten free wheat starch. It is suitable for a gluten free diet/people with coeliac disease but NOT for wheat allergy sufferers. For more details see the blog post.
- This recipe is ONLY for use with Caputo Gluten Free Flour. If you only have plain gluten free flour check out my original gluten free pizza recipe.
Nutrition
Serving: 1pizza | Calories: 607kcal | Carbohydrates: 125g | Protein: 9g | Fat: 8g
