THANK YOU SO MUCH! I loved your gluten free bread recipe and now I am in love with this recipe also. I just cooked my pizza a little longer because I like real crispy dough and put a little olive oil on the crust then cooked it. It came out a light golden brown and tasted just like real pizza dough! So good. 🙂
almost lost my life to undiagnosed Celiac a few years back - and I was known for my baking - so, was DELIGHTED to stumble across your channel and this recipe - especially since it uses yeast. thank you!
You are going to absolutely love this gluten free pizza - it really is amazing!! And in case you have no seen it yet, here is the bread recipe and yes, it is also amazing ua-cam.com/video/899SYqkuOHs/v-deo.htmlsi=8PBU7WzUjmwMsJHo
Thank you so much for all your videos. The dry sausage videos are great the pizza dough video is great. I love all of them!! keep posting thank you again!
Great , thank you so much forr teaching ,I love all you tutorials, I surprised my sister who love pizza but she became gluten free. It is really delicious!
This flour & recipe was awesome! My dough took about 1.75 hours to rise in a proofing oven. I also brushed a light amount of butter on the crust before baking. The hot pizza stone works best. Thank you!
Very interesting . The only thing i will add raw onions and herbs like mint or basil . You should try maltese pizza with capponata , olives , and anchovies and herbs as well . You will love it .
Ciao! Grazie for all these amazing GF recipes! I am Italian and I really enjoy all your GF videos. Try brushing the crust with olive oil before sliding your pizza into the oven, you will notice it will take on a golden color. Our rule of thumb to know when the pizza is ready and cooked is to place a slice of fresh mozzarella in the middle, when it bubbles nicely, the pizza is ready to come out. Buona appetito e grazie!
@@CookingwiththeCoias I have ordered and received this week the GF Caputo's flour so I will try your recipe this Friday night, Friday night is usually pizza night in Italy :)
Thank you so much sir💐.I truly appreciate all of your recipes well explained with all the detail. Please make more gluten free recipes as my daughter recently diagnosed with celiac disease and can’t eat gluten 😢 and it’s a blessing that now I can make her gf pizza and bread( btw I tried your gf bread it was so delicious 😋) once again thank you 💐. God bless you ♥️
This flour is AMAZING. And if you follow these directions you´re gonna have a fantastic pizza. I let in rise for four hours then split it in threes. We bought a round pizza oven with stone plate and enjoy pizza any time we want.
We’re going to try this recipe, but I think brushing the crust with some olive oil pre-bake could help w/ the color, rather than after! Great video, maybe we will even try a cheese “stuffed’ crust
Hi Ivo! After you and I texted on Instagram I took out the two frozen pizza doughs and let them rest for about 3 hrs.(thaw and extra rest). Works like a charm like you said!! Each finished pizza looked and taste fabulous and base was not a little tough like the first dough which only rested 1 hr. REALLY appreciate you and your recipe and great guidance. Thanks so much again! Making your GF focaccia tonight. Both recipes keepers forever! (I wonder if you have a good NY style pizza dough recipe with gluten?). Cheers, Lily
So happy to hear this 😊😊 Regarding regular pizza, I have posted my Napoli style versions and the New York version is very similar, except, larger in size. Here's the recipe and this pizza is amazing ua-cam.com/video/1WahghOTASE/v-deo.htmlsi=riwPHcutLsns4D3z I will also be sharing my pan pizza in the near future and here is my same day pizza dough that you may enjoy ua-cam.com/video/GD-Uvzx0aIE/v-deo.htmlsi=jUtaWREHVUzciY4B
this Caputo flour is *amazing* - but be aware, if your gluten problem is an actual wheat allergy, the flour is made with gluten-free *wheat starch.* I'm highly gluten intolerant and I use this flour to make focaccia a couple times a month, I haven't tried it for pizza crust yet but I will.
Finally a fantastic gluten free pizza recipe great video I will do it tomorrow I will use vegan mozzarella instead Thank you for sharing this amazing recipe 👍👍👍
To get the color, add 2 tablespoons of teff flour. It's a dark brown flour, so a little bit added in will make the crust look the same shade as regular flour.
@@csen7471 You are correct about spelt. It's actually teff flour that we use, not spelt (teff is gluten free and dark brown). I've edited my original comment. Thanks!!
@@bob-rogersthank you, never heard teff flour before, good to learn about the alternatives. I mostly use buckwheat flour, which is GF as well. Leaving this here incase helps somebody: Buckwheat flour has a robust, nutty flavor that adds complexity to a variety of dishes, particularly pancakes, waffles, and bread. Teff flour, on the other hand, has a slightly sweet, mild flavor that works well in baked goods like cookies, cakes, and muffins.
A tip with using Fioreglut, this dough LOVES a parbake if using a conventional oven. I bake my NYC style and Neapolitan pies 2 minutes parbake on a Baking Steel @ 550 degrees (Convection Roast). You want to wait until the whole surface has bubbled and the bottom just starts to brown around the edge. Remove the pizza, sauce, cheese and top then return to the Baking Steel for around 5 minutes and 30 seconds, turning once at around the 3 minute mark if your oven doesn't bake up evenly (mine doesn't). This will give the dough the extra love it needs in the oven, it will discharge a bit more moisture resulting in legit leopard printing on the bottom, a crunchy top and a fluffy center with air pockets and all. Another tip, after the ~2 minute parbake, you can take a brush or your fingers and coat the crust in an oil of your choice (I use EVOO), this will cause the top of the crust to turn a nice golden color and will add to the crispiness.
Hi Ivo, Hello from Australia! Thank you so much for this and your GF Bread recipe. I have been GF since 1996 and have missed my crusty bread and pizza crusts. If I may ask, can you tell me how to store freshly baked bread (as its only for one - me) and also if you can freeze either the bread or the bread dough, or the pizza base or the pizza dough? Also, I have been told that bread dough can proof in the fridge overnight. Is this true with your GF bread recipe? Once again thank you. Happy Happy!
Great to hear from you in Australia!! I've tried so many ways to store my bread and always revert back to a ziplock plastic bag in the fridge . Yes, you can freeze the GF pizza dough and bread dough, then, when you need them, let them thaw and then allow 2 hours to proof, then bake and enjoy. Putting your dough in the fridge to proof will definitely slow it down, so overnight will work for you. So glad to hear you are enjoying bread and pizza again😊😊
We are going to not have an oven available so we are looking at countertop ovens. They seem to only go up to 450 degrees. Will this work or do we need to keep looking for a higher temp oven? We love this pizza. Thank you for the recipe!
I finally found the flour thanks to you!! Can I make a special request? My favorite pizza crust was a traditional wheat dough and I would make 3 batches for 3 large pizzas and split them into two dough balls for thiccc crust! Then after the first rise, I would heat my cast iron skillets in the oven @ 350 for 15 minutes and pull them out and coat with olive oil and then put the 1 1/2 portion of risen dough and press it in the warm skillet with the edges halfway up the side’s and let them rise again in the warm oven (shut off when you take out the skillets from warming them) and cover the pans with a towel and let rise for 20 minutes. Now take out the skillets and turn the oven on to 400-425, and then gently reshape the dough if necessary and add layers of your sauce, toppings and cheese! Typically I would get 3 layers of sauce, pepperoni and cheese! Then bake until they are golden brown!! Let them sit on the counter for about 10 minutes and then slide the entire pizza onto the counter top and slice and enjoy!! A pizza blade cutter works best! I haven’t had this for years and I’m desperate!!! I want to buy the double pack of the gluten free wheat flour and give the thicc crust a shot but I’m scared to lose that much flour and it doesn’t work:( maybe because of your skill and experience you would have a better shot at making it work perfectly!! Id be more than happy to give you the original recipe to work with and convert to the gluten free flour version!! I would be forever grateful 🥹 😂🤘
Although I have never tried freezing this dough, I am confident you can do so. This gluten free pizza really is as good as it gets - hope you give it a try :)
@@CookingwiththeCoias yes we did and it was a hands down hit! As a family of five with only one gluten intolerance they wanted to know if it was freezable so they could keep for an easy pick me up pizza night option. Thank you so much for sharing this recipe 😋.
...definitely worth the cost, but shop around, as you should be able tot get it around $15 plus or minus PS> if interested, here is my GF pizza video which also comes amazing, using this flour ua-cam.com/video/y2IU8_8oIEw/v-deo.html
Considering how much going out for dinner is, and this flour is going to make multiple items?!? I’m absolutely down with this!! Especially when the area I live in i can’t go out for dinner and the one place that does have gf pizza, tastes like cardboard boxes and is 25$ for a small?!? Ohhh yeaaah sweet baby Llama I’m gonna order today and I’ll having my pizza night next weekend and I haven’t had real pizza in years lol
I’m going to be trying this using your recipe.I have only tried once before but I left the pizza in too long. I did 350 degrees and 30 minutes. I like it really brown. Do you still recommend 500 degrees ? Hope to hear from you. Thanks so much!🙏🏼😊
Yes - cook at 500 - make sure to preheat your oven for 30 minutes - you can also brush the crust with some olive oil as this will add more color while cooking - and cook for up to 10 - 12 minutes depending on your oven - should turn out fantastic 👍👍
With my recent experiences with flatbread style bakes, yeast leans more into being a flavor component as opposed to the leavening function. So you don't really need to get it to bloom all that much.
I finally made this today, it looked fantastic however it was soggy in the middle, i added extra couple minutes but still soggy. I did not have a pizza stone but cooked on a baking try with holes in to increase crispness. Perhaps i used too much tomato sauce? Any clues please as i have more dough in fridge to use in next couple days.😩
yes - too much sauce could definitely be the issue - in fact, too many toppings in general is not recommended...not only for GF pizza, but for any pizza :) Your next one will be amazing, I'm sure :)
Can the dough balls be frozen? I made your artisan bread with this flour and the person I gave it to cried tears of joy. I bet the pizza will be a big hit as well. She is italian and has not had any decent bread since being diagnosed with Celiacs
I try to avoid having the salt with the yeast, because it acts as a yeast inhibitor and I just use regular table salt so kosher slat by weight is perfectly fine - you are going to love this recipe!!
If you can't find the GF Flour at your local store, I have a link in the description below for you....at the end of the description, click on the word "more" and the link and all related information will be there for you👍🍕
Yes, you can freeze the dough, then when ready, let it thaw and come to room temp. If you want to keep the dough in the fridge, you are good for up to 5 days - then when ready to use, remove from the fridge and let it come to room temp, 2 hours👍
For once all the hype about a gf flour isn't just hot air! The hot air is on the air pockets in this Caputo crust! Unbelievable how good and soft and chewy it was and on my first attempt. Goodbye frozen pizza crusts...
yes you can :) Just thaw it and then let it rise for 2 hrs, as you would regular dough - if you want, you can also make the dough and put it ion the fridge overnight to use next day - again, if so, let it get to room temp 2 hrs or so, then enjoy :)
...yes..using a pizza oven is ideal :) I try to use an oven that most people have, but definitely, if you have a pizza oven, use it..the cook time will be a lot less and the results even better :) (in case you are wondering, I also have a pizza oven - not the brand you mention though)
your local Italian grocery store should have it but if not, I have a link to amazon for you in the description below...just click on "see more" and then scroll down, you will see the link for the flour :)
Check specialty culinary supply stores online. I live in the Canadian backwoods, and I found a Canadian culinary supply site that delivered it. Gusta was the name of the store. It was cheaper than Amazon. I bought a couple more cool things. Sakura powder from Japan, and a beautiful vanilla bean paste.
Yes - of course - I actually have the recipe and process for you on my other pizza episode - When you get there, in the description below, you will see :show more" - click on "show more" then scroll down, and you will see my pizza sauce recipe and instructions as well :) Here's the link ua-cam.com/video/GD-Uvzx0aIE/v-deo.html
Try this in a wood fired pizza oven .2 to 3 minutes. Friends of mine simply refuse to believe I’m not cheating and using flour . GF friends reluctantly eat it at first because they just don’t believe it is gluten free !
When I added the water, the dough got stiff immediately where it was hard to stir. It was not smooth and soft as in the video. I used Caputo flour and measured everything carefully using a digital scale. It seems 14.1 oz. of water is not enough for 1.1 lbs. of flour. Did I get the instructions wrong? I am perplexed, please help.
That's interesting.....the water to flour is correct (it's 80% hydration already, which is very high) So if the directions were followed exactly, using the same flour I used, then the pizza should be amazing...the only other thing would be to check the accuracy of your scale?
...Yes - its pricy - shop around - you should be able to find it for under $19 and I have a link in the description below that may help (click on show more then scroll down)
King Arthur Baking makes a domestic GF flour that works really well for pizza - I have used it many times. I also have the Caputo flour, but haven't had a chance to do a side-by-side. But if the cost is the issue, try the King Arthur flour - you won't be disappointed.
I made the bread and it was amazing so I went ahead and bought a 5kg bag for US $69.95 which works out to $14/kg to use for special occasions. But you need someone with Amazon prime to get the free shipping. Sorry if this is not an option for you. Maybe a local store can order it for you for pickup?
Followed your recipe. Needed a second rise with more yeast. It was fantastic - I love real pizza and couldn't abide the store-bought flat, tasteless, airless gluten free rubbish.
Caputo fioreglut is fantastic for pizzas. I made one for a good gluten-free friend and she loved it so much that I now par-bake bases for her two at a time and she freezes them to add her own toppings when she needs. Three tips ... Firstly I put all those ingredients in a simple bread maker just to dough stage. Makes it effortless. Secondly, if you have trouble with dry yeast like I always do, try fresh yeast instead. Just double the weight, i.e.10 g of dry would be 20 g fresh. Thirdly, i have an electric pizza maker (pizza stone is inside) and it really boosts the colour on top as well as below. It was not an expensive pizza maker and it's worth its weight in gold! Caputo gf flour is not cheap here in Australia, but the pizzas are worth it and although gluten is not a problem for me personally i enjoy them a lot! Enjoyed your video, sir, thank you.
So glad you enjoyed this episode and very happy to hear that your friend is loving this gluten free pizza 👍👍Thanks for writing in and for also sharing your tips with us🙂 Great to hear from you in Australia 🍕🍕🍕
Hi there - I do not believe that is what I said in the other video :) I would have said something like you can try other brands of flour, but if the recipe doesn't; turn out, that is the reason why - so I like to say no substitutions as this is a guarantee winner, however, if you want to experiment, you may be able to find an alternate one, but I do not encourage it as that may also be a costly try and error - regardless though, if you are gluten intolerant, I hope you give this recipe a try as the pizza comes out amazing every time :)
...definitely worth shopping around - you should be able to get it for under $20...the amazon.com link below has it for $17.89 USD (2.2 lb) but try to find it at a local grocery store or Italian Deli but remember, 1 bag (2.2 lb) will yield 6 delicious pizzas :)
Grams are so much easier to use - however, ...in the description below, click on "see more" then just scroll down as I have the complete recipe there for you in US measurements as well :)
Bought the flour months ago. Finally got around to making pizzas last night. AMAZING pizza. Everybody loved it.
That's fantastic!! Just made my day - so happy to hear this 😊😊
THANK YOU SO MUCH! I loved your gluten free bread recipe and now I am in love with this recipe also. I just cooked my pizza a little longer because I like real crispy dough and put a little olive oil on the crust then cooked it. It came out a light golden brown and tasted just like real pizza dough! So good. 🙂
that's fantastic!! :) :) :)
Do you still make pizza? If so, what temperature do you use and how many minutes about? Hope to hear from you 🙏🏼
Finally! We have been looking for a flour for years for our Daughter who is Celiac and misses her pizza. Ordering it now.
You are going to absolutely love this GF pizza and with that flour, you can also make amazing GF Bread!! ua-cam.com/video/899SYqkuOHs/v-deo.html
almost lost my life to undiagnosed Celiac a few years back - and I was known for my baking - so, was DELIGHTED to stumble across your channel and this recipe - especially since it uses yeast. thank you!
You are going to absolutely love this gluten free pizza - it really is amazing!! And in case you have no seen it yet, here is the bread recipe and yes, it is also amazing ua-cam.com/video/899SYqkuOHs/v-deo.htmlsi=8PBU7WzUjmwMsJHo
Thank you so much for all your videos. The dry sausage videos are great the pizza dough video is great. I love all of them!! keep posting thank you again!
So glad you are enjoying the videos and thanks for taking the time to write 👍👍
Great , thank you so much forr teaching ,I love all you tutorials, I surprised my sister who love pizza but she became gluten free. It is really delicious!
Looks really good Evo. I like the mushroom burshetta
This looks amazing! I will definitely try this recipe, thank you so much for sharing! :)
You are going to love it!!
@@CookingwiththeCoias Can I use Vegetable oil instead of Olive Oil?
Thank you SO much for this recipe & flour idea. I've been using King Arthur & now I will try this. You are my new best friend!!
I made this tonight. Wonderful crust! Thank you! I'm off to Amazon to order more Caputo flour.
This flour & recipe was awesome! My dough took about 1.75 hours to rise in a proofing oven. I also brushed a light amount of butter on the crust before baking. The hot pizza stone works best. Thank you!
Great job! So glad you made this gluten free pizza - enjoy :)
1.75 hours to rise? You just let it sit in the oven with the oven off?
Very interesting . The only thing i will add raw onions and herbs like mint or basil . You should try maltese pizza with capponata , olives , and anchovies and herbs as well . You will love it .
Ciao! Grazie for all these amazing GF recipes! I am Italian and I really enjoy all your GF videos. Try brushing the crust with olive oil before sliding your pizza into the oven, you will notice it will take on a golden color. Our rule of thumb to know when the pizza is ready and cooked is to place a slice of fresh mozzarella in the middle, when it bubbles nicely, the pizza is ready to come out. Buona appetito e grazie!
Ciao and grazie :) Great to hear from you in Italy - my parents are from Abruzzo
@@CookingwiththeCoias I have ordered and received this week the GF Caputo's flour so I will try your recipe this Friday night, Friday night is usually pizza night in Italy :)
@@CookingwiththeCoias I am from the area of Como in the very North but the Southern area where your parents come from is definitely more beautiful!
looks great thank you for sharing need this recipe cause i am a celiac very sensitive🥰
Thank you so much sir💐.I truly appreciate all of your recipes well explained with all the detail. Please make more gluten free recipes as my daughter recently diagnosed with celiac disease and can’t eat gluten 😢 and it’s a blessing that now I can make her gf pizza and bread( btw I tried your gf bread it was so delicious 😋) once again thank you 💐. God bless you ♥️
This flour is AMAZING. And if you follow these directions you´re gonna have a fantastic pizza. I let in rise for four hours then split it in threes. We bought a round pizza oven with stone plate and enjoy pizza any time we want.
So happy to hear this 😊😊😊
Thank you! You are awesome, I will definitely try this!
So glad you are going to make this GF pizza 😊 You are going to love it!!
We’re going to try this recipe, but I think brushing the crust with some olive oil pre-bake could help w/ the color, rather than after! Great video, maybe we will even try a cheese “stuffed’ crust
Olive oil and a pre-bake will absolutely give you the color you want - I do this on my pizzas, works like a charm.
You can also sprinkle some garlic and Parmesan along the crust edge
A pinch of baking soda added to any gluten free dough helps with browning along with the olive oil.
I just bought the flour online I can’t wait to try your pizza recipe🍕
You are going to love it and then you can also make some amazing GF bread as well :) ua-cam.com/video/899SYqkuOHs/v-deo.html
Hi Ivo! After you and I texted on Instagram I took out the two frozen pizza doughs and let them rest for about 3 hrs.(thaw and extra rest). Works like a charm like you said!! Each finished pizza looked and taste fabulous and base was not a little tough like the first dough which only rested 1 hr. REALLY appreciate you and your recipe and great guidance. Thanks so much again! Making your GF focaccia tonight. Both recipes keepers forever! (I wonder if you have a good NY style pizza dough recipe with gluten?). Cheers, Lily
So happy to hear this 😊😊 Regarding regular pizza, I have posted my Napoli style versions and the New York version is very similar, except, larger in size. Here's the recipe and this pizza is amazing ua-cam.com/video/1WahghOTASE/v-deo.htmlsi=riwPHcutLsns4D3z I will also be sharing my pan pizza in the near future and here is my same day pizza dough that you may enjoy ua-cam.com/video/GD-Uvzx0aIE/v-deo.htmlsi=jUtaWREHVUzciY4B
this Caputo flour is *amazing* - but be aware, if your gluten problem is an actual wheat allergy, the flour is made with gluten-free *wheat starch.* I'm highly gluten intolerant and I use this flour to make focaccia a couple times a month, I haven't tried it for pizza crust yet but I will.
You are going to love this GF Pizza :)
Thank you so much!
Love your artisan bread,- gonna try pizza today
...the gluten free pizza is amazing too!! You are going to love it 🙂
Tried the bread now I have to try the pizza. THE BEST flour ever! Thank you!!
So happy to hear this!!👍👍
Looks delicious and very easy😊
Gluten free life has been hard so thank you for making finding good food easier.
So glad you found this video and recipe - the pizza comes out excellent 🍕🍕
Thank you so much. I'm sharing and can't wait to try it and use it for deep dish chicken pot pie!
Finally a fantastic gluten free pizza recipe great video
I will do it tomorrow I will use vegan mozzarella instead
Thank you for sharing this amazing recipe 👍👍👍
...you are going to love it!!
Looks amazing!
To get the color, add 2 tablespoons of teff flour. It's a dark brown flour, so a little bit added in will make the crust look the same shade as regular flour.
Spelt is not gluten free, kinda defeats the purpose
@@csen7471 You are correct about spelt. It's actually teff flour that we use, not spelt (teff is gluten free and dark brown). I've edited my original comment. Thanks!!
@@bob-rogersthank you, never heard teff flour before, good to learn about the alternatives. I mostly use buckwheat flour, which is GF as well.
Leaving this here incase helps somebody:
Buckwheat flour has a robust, nutty flavor that adds complexity to a variety of dishes, particularly pancakes, waffles, and bread. Teff flour, on the other hand, has a slightly sweet, mild flavor that works well in baked goods like cookies, cakes, and muffins.
Thank you Sir! My husband is allergic to gluten. Im thankful i found this video of yours.
Your husband is going to love this pizza and then you need to make him some amazing GF bread as well :) ua-cam.com/video/899SYqkuOHs/v-deo.html
I’m salivating. 🙈👏👏
Thank you so much! Can you freeze the extra dough?
Yes you can👍👍
We love the GF Bread that you make and also the GF Pizza crust. Do you have a recipe for GF soft pretzels?
so glad you enjoyed those recipes :) :) :) Coming up in the near future, I will be making a gluten free focaccia and perhaps some day a GF pretzel :)
A tip with using Fioreglut, this dough LOVES a parbake if using a conventional oven. I bake my NYC style and Neapolitan pies 2 minutes parbake on a Baking Steel @ 550 degrees (Convection Roast). You want to wait until the whole surface has bubbled and the bottom just starts to brown around the edge. Remove the pizza, sauce, cheese and top then return to the Baking Steel for around 5 minutes and 30 seconds, turning once at around the 3 minute mark if your oven doesn't bake up evenly (mine doesn't). This will give the dough the extra love it needs in the oven, it will discharge a bit more moisture resulting in legit leopard printing on the bottom, a crunchy top and a fluffy center with air pockets and all. Another tip, after the ~2 minute parbake, you can take a brush or your fingers and coat the crust in an oil of your choice (I use EVOO), this will cause the top of the crust to turn a nice golden color and will add to the crispiness.
Thank you ! I had trouble getting the top of the dough to cook
Can you freeze the extra?
Yes - you can :)
That is a 3 bite pizza. Looks perfect 👍
Very good pizza gluten free I’m going to make thanks 🙏👍🇨🇦😇🇵🇹👍
Hi Ivo, Hello from Australia! Thank you so much for this and your GF Bread recipe. I have been GF since 1996 and have missed my crusty bread and pizza crusts. If I may ask, can you tell me how to store freshly baked bread (as its only for one - me) and also if you can freeze either the bread or the bread dough, or the pizza base or the pizza dough? Also, I have been told that bread dough can proof in the fridge overnight. Is this true with your GF bread recipe? Once again thank you. Happy Happy!
Great to hear from you in Australia!! I've tried so many ways to store my bread and always revert back to a ziplock plastic bag in the fridge . Yes, you can freeze the GF pizza dough and bread dough, then, when you need them, let them thaw and then allow 2 hours to proof, then bake and enjoy. Putting your dough in the fridge to proof will definitely slow it down, so overnight will work for you. So glad to hear you are enjoying bread and pizza again😊😊
Looks really good! What type of salt do you use? Diamond Kosher crystal or sea salt or other? Thanks VERy much! Going to try it!!
so glad you enjoyed this gluten free pizza episode and you are going to love it!! I prefer to use fine sea salt
Thank you, thank you, thank you!
So glad you enjoyed this video and recipe and hope you are now enjoying some delicious GF Pizza :) :) :)
We are going to not have an oven available so we are looking at countertop ovens. They seem to only go up to 450 degrees. Will this work or do we need to keep looking for a higher temp oven? We love this pizza. Thank you for the recipe!
It will work at 450 degrees as well, but you will need to increase your cook time 👍👍
I finally found the flour thanks to you!! Can I make a special request? My favorite pizza crust was a traditional wheat dough and I would make 3 batches for 3 large pizzas and split them into two dough balls for thiccc crust! Then after the first rise, I would heat my cast iron skillets in the oven @ 350 for 15 minutes and pull them out and coat with olive oil and then put the 1 1/2 portion of risen dough and press it in the warm skillet with the edges halfway up the side’s and let them rise again in the warm oven (shut off when you take out the skillets from warming them) and cover the pans with a towel and let rise for 20 minutes. Now take out the skillets and turn the oven on to 400-425, and then gently reshape the dough if necessary and add layers of your sauce, toppings and cheese! Typically I would get 3 layers of sauce, pepperoni and cheese! Then bake until they are golden brown!! Let them sit on the counter for about 10 minutes and then slide the entire pizza onto the counter top and slice and enjoy!! A pizza blade cutter works best! I haven’t had this for years and I’m desperate!!! I want to buy the double pack of the gluten free wheat flour and give the thicc crust a shot but I’m scared to lose that much flour and it doesn’t work:( maybe because of your skill and experience you would have a better shot at making it work perfectly!! Id be more than happy to give you the original recipe to work with and convert to the gluten free flour version!! I would be forever grateful 🥹 😂🤘
I think you can do it :) Just use this flour and follow your own recipe and my guess it would turn out perfectly :) Keep me posted
There's no such thing as gluten free wheat flour? Is there supposed to be a kind that simulates wheat?
@@wendydomino incorrect, sorry. It is exactly that! Wheat flour without gluten.
@@amyswanson9091 I've heard of wheat starch being used like that but it's good to know. Thanks.
Could you use the dough hook on the kitchen aide mixer instead of by hand ?
Yes you can👍👍
I need to get this flour
you are going to love this gluten free pizza!!
Can I freeze the dough i don’t use? I wonder if it freezes well.
yes you can :) when ready, let it thaw and give it a couple hours to rise
Thank you for this wonderful recipe. We love it 🥰. Can this dough be frozen ?
Although I have never tried freezing this dough, I am confident you can do so. This gluten free pizza really is as good as it gets - hope you give it a try :)
@@CookingwiththeCoias yes we did and it was a hands down hit! As a family of five with only one gluten intolerance they wanted to know if it was freezable so they could keep for an easy pick me up pizza night option. Thank you so much for sharing this recipe 😋.
Would love to see this flour with a non-GMO label.
Can't wait to try this. Wish the flour was cheaper, but I'm hoping/guessing it'll be well worth the cost!
...definitely worth the cost, but shop around, as you should be able tot get it around $15 plus or minus PS> if interested, here is my GF pizza video which also comes amazing, using this flour ua-cam.com/video/y2IU8_8oIEw/v-deo.html
It’s hard to pay nearly $40.00 per kilo on Amazon.😢😮
Considering how much going out for dinner is, and this flour is going to make multiple items?!? I’m absolutely down with this!! Especially when the area I live in i can’t go out for dinner and the one place that does have gf pizza, tastes like cardboard boxes and is 25$ for a small?!? Ohhh yeaaah sweet baby Llama I’m gonna order today and I’ll having my pizza night next weekend and I haven’t had real pizza in years lol
Hi, which gluten free dough recipe- (this 1, or the artisan recipe) would be a better choice for g.f calzone?
I would go with this one👍👍
Thanks!
Can it be used for pizza rolls? Jw wanted to make some pizza rolls by hand at some point
Although I have not made pizza rolls with this dough, I am certain it will work and be very good👍👍
@@CookingwiththeCoias I will have to try it for sure. 😀
I’m going to be trying this using your recipe.I have only tried once before but I left the pizza in too long. I did 350 degrees and 30 minutes. I like it really brown. Do you still recommend 500 degrees ? Hope to hear from you. Thanks so much!🙏🏼😊
Yes - cook at 500 - make sure to preheat your oven for 30 minutes - you can also brush the crust with some olive oil as this will add more color while cooking - and cook for up to 10 - 12 minutes depending on your oven - should turn out fantastic 👍👍
Thank you so much for your reply! I will take your tips, and ill report back. Have a great day!@@CookingwiththeCoias
Oh sorry, one more question...using conventional oven vs. convection better??
You can use either - if you use convection, the bake time will be a bit less👍
Need to try this!
I would have expected to add some sugar to the water to help activate the yeast, unless there is sugar in the flour mix?
...no sugar needed :) Just follow the recipe as I have noted and you will have amazing GF pizza :)
@@CookingwiththeCoias thank you for clarifying this, I’ll add this flour to my shopping list 👍
With my recent experiences with flatbread style bakes, yeast leans more into being a flavor component as opposed to the leavening function. So you don't really need to get it to bloom all that much.
Can you freeze the dough instead of placing in fridge for the next day?
Yes you can - once you are ready to use it, let it thaw an then rise at room temperature for 2-3 hrs
I finally made this today, it looked fantastic however it was soggy in the middle, i added extra couple minutes but still soggy. I did not have a pizza stone but cooked on a baking try with holes in to increase crispness. Perhaps i used too much tomato sauce? Any clues please as i have more dough in fridge to use in next couple days.😩
yes - too much sauce could definitely be the issue - in fact, too many toppings in general is not recommended...not only for GF pizza, but for any pizza :) Your next one will be amazing, I'm sure :)
can you put the pizza right on the bottom of the oven,on the metal where the fire is under it for 30 seconds to slightly blacken the bottom?
yes you can or you can also put the top under the broiler as well at the end, to help brown the dough :)
Can the dough balls be frozen? I made your artisan bread with this flour and the person I gave it to cried tears of joy. I bet the pizza will be a big hit as well. She is italian and has not had any decent bread since being diagnosed with Celiacs
So happy to hear your friend loved the bread - that makes me very happy 😊😊 and yes, you can freeze the dough👍👍
I was wondering why you don't add the salt with the yeast...
And do you use Kosher salt, by weight?
I try to avoid having the salt with the yeast, because it acts as a yeast inhibitor and I just use regular table salt so kosher slat by weight is perfectly fine - you are going to love this recipe!!
What is the temperature of lukewarm water? I guess it's 80-90 degrees Fahrenheit.
Correct 👍👍
Where to purchase ?
If you can't find the GF Flour at your local store, I have a link in the description below for you....at the end of the description, click on the word "more" and the link and all related information will be there for you👍🍕
How log can u keep them in the fridge ?….. can I freeze them ?
Yes, you can freeze the dough, then when ready, let it thaw and come to room temp. If you want to keep the dough in the fridge, you are good for up to 5 days - then when ready to use, remove from the fridge and let it come to room temp, 2 hours👍
How about, olive oil the crust first top with garlic powder and sesame seeds first.
definitely :)
For once all the hype about a gf flour isn't just hot air! The hot air is on the air pockets in this Caputo crust! Unbelievable how good and soft and chewy it was and on my first attempt. Goodbye frozen pizza crusts...
So glad you tried this GF Pizza recipe and that you are enjoying it :)
Can you freeze the dough?
yes you can :) Just thaw it and then let it rise for 2 hrs, as you would regular dough - if you want, you can also make the dough and put it ion the fridge overnight to use next day - again, if so, let it get to room temp 2 hrs or so, then enjoy :)
why do you not add salt with the flour at the beginning ?
Just to avoid any possible direct interference with the yeast :)
Now if we could only come up with a Maize-free mix for us with a corn-maize allery! Blessings!
can you freeze them?
Yes, you can freeze the dough, then when ready, let it come to room temperature and rise for up to 2 hours,👍👍
@@CookingwiththeCoiasomg ty, you just made my life so much easier
Make it in an ooni pizza oven! It’s a game changer! Brown, crispy, super bubbly crust! Let the dough sit for six hours.
...yes..using a pizza oven is ideal :) I try to use an oven that most people have, but definitely, if you have a pizza oven, use it..the cook time will be a lot less and the results even better :) (in case you are wondering, I also have a pizza oven - not the brand you mention though)
Where can I get the flour?
your local Italian grocery store should have it but if not, I have a link to amazon for you in the description below...just click on "see more" and then scroll down, you will see the link for the flour :)
Amazon will not ship this flour to Nebraska where I live.
Check specialty culinary supply stores online. I live in the Canadian backwoods, and I found a Canadian culinary supply site that delivered it. Gusta was the name of the store. It was cheaper than Amazon. I bought a couple more cool things. Sakura powder from Japan, and a beautiful vanilla bean paste.
👍♥️
Can you share your homemade tomato sauce recipe? Thanks
Yes - of course - I actually have the recipe and process for you on my other pizza episode - When you get there, in the description below, you will see :show more" - click on "show more" then scroll down, and you will see my pizza sauce recipe and instructions as well :) Here's the link ua-cam.com/video/GD-Uvzx0aIE/v-deo.html
FABLAS but cruel, i so wanted a bite!!🤣 🏴
Try this in a wood fired pizza oven .2 to 3 minutes. Friends of mine simply refuse to believe I’m not cheating and using flour . GF friends reluctantly eat it at first because they just don’t believe it is gluten free !
When I added the water, the dough got stiff immediately where it was hard to stir. It was not smooth and soft as in the video. I used Caputo flour and measured everything carefully using a digital scale. It seems 14.1 oz. of water is not enough for 1.1 lbs. of flour. Did I get the instructions wrong? I am perplexed, please help.
That's interesting.....the water to flour is correct (it's 80% hydration already, which is very high) So if the directions were followed exactly, using the same flour I used, then the pizza should be amazing...the only other thing would be to check the accuracy of your scale?
@@CookingwiththeCoias Thanks for the reply. I'll try again and report back.
Add some Ground Almond into the Flour and the Crust and Underside will Brown more, Almond is so subtle you won't taste it! 👍✌🙏🇬🇧
Thanks for sharing your tip with us👍👍
You need to let the yeast dissolve in the water first. 5 min at least
I think this gf flour may not be for me as it is very high in carbs. There is always a catch when something sounds too good to be true.
Bless you, good sir! Love your videos!!❤
i wasnt expecting the flour to be so expensive
...Yes - its pricy - shop around - you should be able to find it for under $19 and I have a link in the description below that may help (click on show more then scroll down)
Looks great but l just looked up the flour link . $55. for 1000g. I'll be trying this with a different flour. Way to expensive for my budget.
King Arthur Baking makes a domestic GF flour that works really well for pizza - I have used it many times. I also have the Caputo flour, but haven't had a chance to do a side-by-side. But if the cost is the issue, try the King Arthur flour - you won't be disappointed.
...shop around...should be able to get it for around $15 USD...Italian grocery stores or deli would be a great place to start :)
It can be found for $15 online but adding $45 shipping makes it too expensive. 😔
Saskatchewan Canada
I made the bread and it was amazing so I went ahead and bought a 5kg bag for US $69.95 which works out to $14/kg to use for special occasions. But you need someone with Amazon prime to get the free shipping. Sorry if this is not an option for you. Maybe a local store can order it for you for pickup?
Followed your recipe. Needed a second rise with more yeast. It was fantastic - I love real pizza and couldn't abide the store-bought flat, tasteless, airless gluten free rubbish.
80% hydration
Yes :) 80%
Do you think you could make pizza bites with this recipe??
...not sure about that one....
Why do you make a poolish for your gluten pizza but not for your GF recipe?
The flour and recipe are different, however, you can make this gluten free pizza dough and let it age in the fridge 24 house for a similar effect 👍👍
Caputo fioreglut is fantastic for pizzas. I made one for a good gluten-free friend and she loved it so much that I now par-bake bases for her two at a time and she freezes them to add her own toppings when she needs. Three tips ... Firstly I put all those ingredients in a simple bread maker just to dough stage. Makes it effortless. Secondly, if you have trouble with dry yeast like I always do, try fresh yeast instead. Just double the weight, i.e.10 g of dry would be 20 g fresh. Thirdly, i have an electric pizza maker (pizza stone is inside) and it really boosts the colour on top as well as below. It was not an expensive pizza maker and it's worth its weight in gold! Caputo gf flour is not cheap here in Australia, but the pizzas are worth it and although gluten is not a problem for me personally i enjoy them a lot! Enjoyed your video, sir, thank you.
So glad you enjoyed this episode and very happy to hear that your friend is loving this gluten free pizza 👍👍Thanks for writing in and for also sharing your tips with us🙂 Great to hear from you in Australia 🍕🍕🍕
Careful as most yeasts contain gluten
On your other video you say we can use any flour that will produce the same results
here you say NO SUBSTITUTIONS>
Hi there - I do not believe that is what I said in the other video :) I would have said something like you can try other brands of flour, but if the recipe doesn't; turn out, that is the reason why - so I like to say no substitutions as this is a guarantee winner, however, if you want to experiment, you may be able to find an alternate one, but I do not encourage it as that may also be a costly try and error - regardless though, if you are gluten intolerant, I hope you give this recipe a try as the pizza comes out amazing every time :)
2.2lbs of flour for 55$
1.1lb of flour for 23$...come on people
...definitely worth shopping around - you should be able to get it for under $20...the amazon.com link below has it for $17.89 USD (2.2 lb) but try to find it at a local grocery store or Italian Deli but remember, 1 bag (2.2 lb) will yield 6 delicious pizzas :)
This video sounds like an obscene phone call. Making pizza is quite the workout
I feel completely trapped into this because of celiac disease. I just want normal pizza again... hopefully this one will be close.
Hi Wendy - yes!! This is it - a gluten pizza that actually and really does taste like "normal" pizza - you are going to love it!!
@@CookingwiththeCoias Thank you! I like that it doesn't really require a lot of fancy equipment too.
Dude you need to cook it more !😂😂😂
Not enough cheese
It's GF but not wheat free. So if you have a wheat allergy, its not for you...
Rice flour is better
Too bad it has wheat in it. 😕
... perhaps you might like this gluten free recipe better ua-cam.com/video/BzvELa98-SQ/v-deo.htmlsi=oBvHDwXVepzT6-lg
Why are you measuring in grams? How about using ounces and cups.
Grams are so much easier to use - however, ...in the description below, click on "see more" then just scroll down as I have the complete recipe there for you in US measurements as well :)
This guy can't pizza.
This was a Gluten Free Pizza and honestly, for Gluten Free, it's absolutely amazing :)
@@CookingwiththeCoias That's like saying fast for a fat guy.
Can you freeze the dough?
Yes - when you thaw it, let it come to room temperature
Thanks I made it today delicious!
@@denisew2374 that's fantastic!! So glad you made it and that you enjoyed it too👍👍