My step daughter has Coeliac disease and therefore cannot tolerate gluten. It’s been difficult with my love of pizza, that’s for sure! We have found gluten free alternatives, which she has loved but non of them could handle the 500°C heat of a wood fired oven. Finally I have found a flour and a recipe which turns out a fantastic looking pizza and cooks in around 90 seconds at 400-500°C. Awesome!
The flour is Caputo Fiore Glut
1 bag of Gluten Free Caputo
25g Olive Oil
Mix water and yeast. Add the salt. Add the olive. Add the flour.
Set the timer to 5 minutes.
Use a tabletop Kitchen Aid mixer or similar, start the mixer at speed 2. Use a plastic spatula to scrape the walls of the bowl. After 2 1/2 minutes, stop the mixer and flip the dough upside down to percent lumps on the bottom. Start the machine again.
At the 3 minute mark turn the speed to 5.
When finished, with the help of a spatula, scrape the dough from the bowl and position on a table sprinkled with rice flour.
Knead the dough a little bit with the help of a dough scraper and a little rice flour until smooth.
Place the dough in a container with oil at the bottom and on top of the dough. Seal the container with plastic wrap and let it rest overnight in the walk-in-cooler.
The next day around 12 pm take the dough out and portion it in 9.1 oz dough balls.
Flatten the dough balls in disks on 4 inch diameter and 1/2 inch thickness and wrap those in plastic. Let the balls ferment outside for 1 hour and then store in the refrigerator.
Remember that the dough can be used for 4.5 days but needs to be rolled again every time it looks too proofed. Also remember to keep a safety amount (3) outside of the refrigerator for instant use.
Please note that in case of double recipe dough production, the mixing time will need to be increased to 7 minutes and that the first two minutes will be mixed with just 1 bag of flour.
Top with our Lupara mozzarella di bufala and Ciao Tomatoes for the freshest flavor!