We believe this Italian brand Caputo is the most amazing gluten-free pizza dough we have tasted. After numerous experiments, we tried the Italian brand Caputo Fioreglut pizza flour. Using this speciality flour in your pizza dough recipe will make your pizza dough taste the closest to regular pizza. This pizza base is crispy, soft and chewy like the pizza has been bought from a pizza shop.
After watching a few other YouTubers promote this Italian Gluten-free flour I decided to try this flour for ourselves. The texture and taste is amazing. A very good pizza dough. The closest gluten-free pizza base we have tried to normal pizza bases.
Caputo flour is an Italian-milled flour made by the Naples-based company Antimo Caputo.
Caputo is a well-known name, both locally and internationally, and they’re famous for their quality pizza flours.
Takes = prep. 15 minutes, resting time 4 hours to 24 hours
Makes = 4 balls (180 to 220g each)
Caputo GF flour Ingredients: gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar, flavouring.
- Caputo gluten-free pizza flour – 500g
- Warm Water – 400g
- Dried yeast – 7g (2 ts)
- Olive oil – 17ml (2 tbs)
- Salt – 7g
- Mix the yeast into the water and make sure it dissolves completely
- Add the flour and run the machine at low using the flat panel, not the dough hook.
- When all the water is absorbed by the flour, add the salt a little at a time and let it work in. Mix on level 2 of the kitchen aid for 2 minutes.
- Once the dough looks smooth, add the olive oil in batches so that everything has time to mix in properly. Since this flour does not contain gluten you do not need to knead this for too long. Rest the dough covered for 30 minutes.
- Divide the dough into 4 pieces of 220g each and leave to ferment covered in a sealed container for about 4 hours to 24 hours. We find that smaller balls are easier to work with.
- Remove the dough from the fridge for a couple of hours at room temperature before baking.
- Preheat the oven to as hot as you can for at least 30 minutes. We set ours to full grill 275˚C and use a pizza steel then bake the pizza directly on the steel.
- Dust the bench with rice flour. This dough is not as elastic as normal dough, you will need to gently push the dough out for a pizza base and then stretch it like normal dough. This is a little delicate you can stretch it on a floured tray if you like. I have baked both ways successfully. Add your favourite toppings then bake.
- Bake for 7-10 minutes depending on your method and oven temperature. Slightly longer if you like the base crispy. You will need to trial the perfect timing for your oven.