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 tastes 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 flour.

Takes = prep. 15 minutes, resting time 4 hours to 24 hours
Makes = 4 balls (180 to 220g each)
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Chapters

0:00 how to make gluten-free pizza dough by Caputo The Most Amazing Gluten-free Pizza Dough
0:24 measure out Caputo Fioreglut flour 1/2 packet 500g
1:17 add dry yeast to warm water and rest for 10 mins
1:30 add yeast water to the flour and knead with a padel attachment or beaters on an electric hand-held mixer
2:17 add salt and olive oil and mix on low for a few minutes
2:35 mix on level 2 or a medium speed
3:00 cover with a lid, plastic wrap or damp cloth and rest in the fridge for 30 minutes
3:20 divide in approx 4 x 200g balls
4:50 rest for at least 2 hours in the fridge in a sealed container. If I’m organised I prefer to rest it overnight
5:10 remove from the fridge a few hours before using
5:40 gently stretch into a round shape
6:40 add your favourite toppings 6:40 add pizza sauce recipe
7:05 bake for 10-15 minutes depending on your oven
7:22 stretching the second base straight onto a tray
8:22 taste test first pizza
8:42 checking the second pizza baked on the tray
9:15 outro
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Ingredients
* Caputo gluten-free pizza flour – 500g (1.1 lb) about 4 cups
* Warm Water – 400g (about 1 and 3/4 cups)
* Dried yeast – 7g (2 ts)
* Olive oil – 17ml (2 tbs)
* Salt – 7g (2ts)
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Recipe
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