Using Caputo Gluten-Free Flour to Make Pizza Dough (Recipe Included)

To make the crust, combine two cups of Caputo Gluten-Free Flour and 1/2 tbsp of salt in a large bowl. Whisk it together.

Shop Caputo Gluten-Free Flour 

Of note, I noticed that when I weighed two cups of Caputo flour, it weighed about 250 grams. However, according to the Caputo bag, two cups should weigh 190 grams. When I weighed 190 grams of flour, it fell short of even two loosely packed cups of flour. Therefore, I recommend using two cups or 250 grams and ignoring what the bag says.

In a separate bowl, combine one teaspoon of dry active yeast with one cup of warm water. Mix it together and set it aside for 3-5 minutes to activate. Once the yeast bubbles and foams on top of the mixture, add one teaspoon of olive oil to the mixture and stir it together.

Add the wet ingredients to the flour mixture and mix on medium speed in your standing mixer for eight minutes. The flour will be soft and a bit sticky.

Add extra Caputo flour to a flat surface (a clean countertop or large Silpat mat), then place the dough on the surface. Mix the dough gently with your hands to incorporate more flour until it’s no longer sticking to your hands and feels like pizza dough.

If the dough is too sticky, add a little olive oil to your hands. It will help you form the dough into a ball without it sticking to your hands.

Cover pizza dough before rising

Add the dough to a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 2-3 hours in a warm place. If your house is warm or you use the proofing setting on your oven, you’ll need less time. If your house is cold, you may need to give the dough extra rise time.

When your dough doubles in size (as pictured above), flour a piece of parchment paper, then place the dough on the surface.

Use your hand to shape a pizza into a circle, leaving a lip around the circumference of the dough. I was able to stretch the dough to about 13″ in diameter.

caputo pizza crust on parchment paper - uncooked

Top the pizza with sauce (see recipe below), cheese, and other toppings (optional), then bake it on a hot pizza stone (or baking sheet) in a 550º F oven for 6-7 minutes until the cheese is bubbly and the crust is cooked through.

Watch the pizza carefully, as oven temperatures can vary. If you have a pizza oven, follow the pizza oven cooking instructions carefully.

The ingredients in Caputo gluten-free flour include:

• Gluten-free wheat starch
• Dextrose
• Maize starch (cornstarch)
• Buckwheat flour
• Rice starch
• Psyllium seed fibre
• Thickener
• Guar gum
• Flavouring

The label says it meets all FDA requirements for gluten-free foods.

The flour holds together well, and it doesn’t break when handled. In fact, you can even stretch it a bit without breaking it. Gluten is the “glue” that allows the dough to stretch without breaking; without gluten, most baked goods break, crumble, or fall flat.

Bottom line: A product can be gluten-free and still contain gluten-free wheat starch.

For the Crust

▢1/2 tbsp salt
▢1 tsp dry active yeast
▢1 cup warm water
▢1 tsp olive oilTo make the crust, combine two cups of Caputo Gluten-Free Flour and 1/2 tbsp of salt in a large bowl. Whisk it together.

Instructions

1. Combine the Caputo gluten-free flour and salt in a large mixing bowl and set it aside.
2. Mix the yeast and warm water in a small bowl, allowing the yeast to activate, about 3-5 minutes. Add olive oil to the yeast mixture and stir.
3. Add the yeast mixture to the flour mixture and mix on low speed in your standing mixer for 30 seconds, then mix at medium-high speed for 8 minutes. The dough should be sticky but hold together well.
4. Lightly flour a flat surface, add olive oil to your hands and place the dough on the floured surface. Gently knead the dough to incorporate more flour into the mixture and make it less sticky. Form the dough into a ball. You should be able to easily handle the dough without it breaking. It will even be slightly stretchy.
5. Add the dough to a lightly greased bowl, cover it with plastic wrap, and allow it about 2 hours to rise in a warm place (less time is needed if using the proofing setting on your oven or if your home is warm). The dough is ready when it has doubled in size.
6. Preheat the oven to 550º F and add a pizza stone to your oven to heat up. (If you don't have a pizza stone, add a baking sheet to your oven.)
7. Lightly flour a piece of parchment paper and stretch out the dough until it is in the shape of a pizza, using the palm of your hands and fingers to stretch and shape the dough gently. Make sure the dough doesn't stick to the surface. Add more flour as needed. I was able to stretch the dough to about 13" in diameter.
8. Top the pizza with homemade sauce (or jarred sauce) and shredded cheese. If using a pizza stone, use a pizza peel to carefully slide the pizza onto the hot stone and bake for 6-7 minutes until the cheese is bubbly. If using a baking sheet, add the pizza and parchment paper to the baking sheet. Cooking time will vary. Watch the pizza closely and remove it from the oven when the cheese is bubbly and the pizza looks done.

 Reference: https://www.goodforyouglutenfree.com/caputo-gluten-free-flour-pizza/