Caputo Fioreglut Gluten Free Pizza Dough
🍕 Caputo Fioreglut Gluten Free Pizza Dough — Best Recipe
Top with your favourite pizza sauce, mozzarella, fresh basil, olive oil and any gluten-free toppings you love. Enjoy a pizza so good even gluten lovers won’t notice it’s gluten-free!
- Author
- Andrew Harrington
- Prep Time
- 35 minutes
- Cook Time
- 5-7 minutes
- Category
Pizza
Ingredients
- 1000 g Caputo Fioreglut Gluten Free Flour — premium Italian blend for authentic crust texture
- 3⅓ cups (800–840 ml) warm water (about 38 °C)
- 1 x 7 g instant dry yeast
- 4 x tsp salt
- 3 x tbsp extra-virgin olive oil
- Optional: 1 tsp honey — helps yeast activity and crust browning
- Semola for dusting
Directions
- 1. Activate the Yeast (Optional but Helpful) If using sugar or honey, combine it with warm water and yeast in a small bowl. Let it stand ~5 minutes until frothy — this boosts yeast activity.
- 2. Mix the Dough In a stand mixer fitted with a paddle or dough hook:
- Add Caputo Fioreglut flour and salt.
- Slowly pour in warm water + activated yeast and olive oil.
- Mix on low–medium speed for 4–5 minutes until the dough is smooth and sticky — gluten-free dough will be wetter than wheat dough.
- 3. First Rise Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature ~1 hour or until slightly buoyant and bubbly.
- 4. Shape the Pizzas Dust work surface with a little flour or rice flour to prevent sticking.
- Divide dough into portions (≈250 g each for medium pies).
- Using oiled hands or a scraper, gently press from centre outward to form a 10–12″ pizza base.
- 5. Bake — Crisp & Golden Option A: Pre-bake crusts at 500–550 °F (260–290 °C) for 5–7 minutes on a pizza stone or hot baking tray.
- Option B: Full bake with toppings — after shaping, add sauce and toppings, then bake at high heat until cheese melts and edges brown (usually ~7–10 minutes).