Finally! We have been looking for a flour for years for our Daughter who is Celiac and misses her pizza. Ordering it now.

Bought the flour months ago. Finally got around to making pizzas last night. AMAZING pizza. Everybody loved it.

THANK YOU SO MUCH! I loved your gluten free bread recipe and now I am in love with this recipe also. I just cooked my pizza a little longer because I like real crispy dough and put a little olive oil on the crust then cooked it. It came out a light golden brown and tasted just like real pizza dough! So good. 🙂

this Caputo flour is *amazing* - but be aware, if your gluten problem is an actual wheat allergy, the flour is made with gluten-free *wheat starch.* I'm highly gluten intolerant and I use this flour to make focaccia a couple times a month, I haven't tried it for pizza crust yet but I will.

almost lost my life to undiagnosed Celiac a few years back - and I was known for my baking - so, was DELIGHTED to stumble across your channel and this recipe - especially since it uses yeast. thank you!

Great , thank you so much forr teaching ,I love all you tutorials, I surprised my sister who love pizza but she became gluten free. It is really delicious!

This flour & recipe was awesome! My dough took about 1.75 hours to rise in a proofing oven. I also brushed a light amount of butter on the crust before baking. The hot pizza stone works best. Thank you!

We’re going to try this recipe, but I think brushing the crust with some olive oil pre-bake could help w/ the color, rather than after! Great video, maybe we will even try a cheese “stuffed’ crust

Very interesting . The only thing i will add raw onions and herbs like mint or basil . You should try maltese pizza with capponata , olives , and anchovies and herbs as well . You will love it .

A tip with using Fioreglut, this dough LOVES a parbake if using a conventional oven. I bake my NYC style and Neapolitan pies 2 minutes parbake on a Baking Steel @ 550 degrees (Convection Roast). You want to wait until the whole surface has bubbled and the bottom just starts to brown around the edge. Remove the pizza, sauce, cheese and top then return to the Baking Steel for around 5 minutes and 30 seconds, turning once at around the 3 minute mark if your oven doesn't bake up evenly (mine doesn't). This will give the dough the extra love it needs in the oven, it will discharge a bit more moisture resulting in legit leopard printing on the bottom, a crunchy top and a fluffy center with air pockets and all. Another tip, after the ~2 minute parbake, you can take a brush or your fingers and coat the crust in an oil of your choice (I use EVOO), this will cause the top of the crust to turn a nice golden color and will add to the crispiness.

Thank you so much sir💐.I truly appreciate all of your recipes well explained with all the detail. Please make more gluten free recipes as my daughter recently diagnosed with celiac disease and can’t eat gluten 😢 and it’s a blessing that now I can make her gf pizza and bread( btw I tried your gf bread it was so delicious 😋) once again thank you 💐. God bless you ♥️

To get the color, add 2 tablespoons of teff flour. It's a dark brown flour, so a little bit added in will make the crust look the same shade as regular flour.

Thank you so much for all your videos. The dry sausage videos are great the pizza dough video is great. I love all of them!! keep posting thank you again!

Ciao! Grazie for all these amazing GF recipes! I am Italian and I really enjoy all your GF videos. Try brushing the crust with olive oil before sliding your pizza into the oven, you will notice it will take on a golden color. Our rule of thumb to know when the pizza is ready and cooked is to place a slice of fresh mozzarella in the middle, when it bubbles nicely, the pizza is ready to come out. Buona appetito e grazie!

This looks amazing! I will definitely try this recipe, thank you so much for sharing! :)

looks great thank you for sharing need this recipe cause i am a celiac very sensitive🥰

I made this tonight. Wonderful crust! Thank you! I'm off to Amazon to order more Caputo flour.

Thank you SO much for this recipe & flour idea. I've been using King Arthur & now I will try this. You are my new best friend!!

Looks really good Evo. I like the mushroom burshetta

Finally a fantastic gluten free pizza recipe great video I will do it tomorrow I will use vegan mozzarella instead Thank you for sharing this amazing recipe 👍👍👍

I just bought the flour online I can’t wait to try your pizza recipe🍕

Thank you Sir! My husband is allergic to gluten. Im thankful i found this video of yours.

For once all the hype about a gf flour isn't just hot air! The hot air is on the air pockets in this Caputo crust! Unbelievable how good and soft and chewy it was and on my first attempt. Goodbye frozen pizza crusts...

Thank you Coias for your this great GF video and introducing this wonderful Caputo gluten free in our lives. Regarding to the paleness of the pizza borders I will use a torch to brown it.

I finally found the flour thanks to you!! Can I make a special request? My favorite pizza crust was a traditional wheat dough and I would make 3 batches for 3 large pizzas and split them into two dough balls for thiccc crust! Then after the first rise, I would heat my cast iron skillets in the oven @ 350 for 15 minutes and pull them out and coat with olive oil and then put the 1 1/2 portion of risen dough and press it in the warm skillet with the edges halfway up the side’s and let them rise again in the warm oven (shut off when you take out the skillets from warming them) and cover the pans with a towel and let rise for 20 minutes. Now take out the skillets and turn the oven on to 400-425, and then gently reshape the dough if necessary and add layers of your sauce, toppings and cheese! Typically I would get 3 layers of sauce, pepperoni and cheese! Then bake until they are golden brown!! Let them sit on the counter for about 10 minutes and then slide the entire pizza onto the counter top and slice and enjoy!! A pizza blade cutter works best! I haven’t had this for years and I’m desperate!!! I want to buy the double pack of the gluten free wheat flour and give the thicc crust a shot but I’m scared to lose that much flour and it doesn’t work:( maybe because of your skill and experience you would have a better shot at making it work perfectly!! Id be more than happy to give you the original recipe to work with and convert to the gluten free flour version!! I would be forever grateful 🥹 😂🤘

Thank you! You are awesome, I will definitely try this!

How about, olive oil the crust first top with garlic powder and sesame seeds first.

Thank you so much. I'm sharing and can't wait to try it and use it for deep dish chicken pot pie!

Looks delicious and very easy😊

That is a 3 bite pizza. Looks perfect 👍

Thank you so much!

Looks really good! What type of salt do you use? Diamond Kosher crystal or sea salt or other? Thanks VERy much! Going to try it!!

I’m salivating. 🙈👏👏

Love your artisan bread,- gonna try pizza today

Would love to see this flour with a non-GMO label.

Very good pizza gluten free I’m going to make thanks 🙏👍🇨🇦😇🇵🇹👍

Can't wait to try this. Wish the flour was cheaper, but I'm hoping/guessing it'll be well worth the cost!

We love the GF Bread that you make and also the GF Pizza crust. Do you have a recipe for GF soft pretzels?

Can the dough balls be frozen? I made your artisan bread with this flour and the person I gave it to cried tears of joy. I bet the pizza will be a big hit as well. She is italian and has not had any decent bread since being diagnosed with Celiacs

Looks amazing!

Make it in an ooni pizza oven! It’s a game changer! Brown, crispy, super bubbly crust! Let the dough sit for six hours.

Tried the bread now I have to try the pizza. THE BEST flour ever! Thank you!!

Thank you, thank you, thank you!

We are going to not have an oven available so we are looking at countertop ovens. They seem to only go up to 450 degrees. Will this work or do we need to keep looking for a higher temp oven? We love this pizza. Thank you for the recipe!

I’m going to be trying this using your recipe.I have only tried once before but I left the pizza in too long. I did 350 degrees and 30 minutes. I like it really brown. Do you still recommend 500 degrees ? Hope to hear from you. Thanks so much!🙏🏼😊

Try this in a wood fired pizza oven .2 to 3 minutes. Friends of mine simply refuse to believe I’m not cheating and using flour . GF friends reluctantly eat it at first because they just don’t believe it is gluten free !

Can you freeze the extra?

Could you use the dough hook on the kitchen aide mixer instead of by hand ?

Where to purchase ?

Thank you so much! Can you freeze the extra dough?

Bless you, good sir! Love your videos!!❤

I think this gf flour may not be for me as it is very high in carbs. There is always a catch when something sounds too good to be true.

Thank you for this wonderful recipe. We love it 🥰. Can this dough be frozen ?

I finally made this today, it looked fantastic however it was soggy in the middle, i added extra couple minutes but still soggy. I did not have a pizza stone but cooked on a baking try with holes in to increase crispness. Perhaps i used too much tomato sauce? Any clues please as i have more dough in fridge to use in next couple days.😩

Can I freeze the dough i don’t use? I wonder if it freezes well.

Need to try this! I would have expected to add some sugar to the water to help activate the yeast, unless there is sugar in the flour mix?

can you put the pizza right on the bottom of the oven,on the metal where the fire is under it for 30 seconds to slightly blacken the bottom?

Hi, which gluten free dough recipe- (this 1, or the artisan recipe) would be a better choice for g.f calzone?

👍♥️

I was wondering why you don't add the salt with the yeast... And do you use Kosher salt, by weight?

FABLAS but cruel, i so wanted a bite!!🤣 🏴󠁧󠁢󠁷󠁬󠁳󠁿

You need to let the yeast dissolve in the water first. 5 min at least

Add some Ground Almond into the Flour and the Crust and Underside will Brown more, Almond is so subtle you won't taste it! 👍✌🙏🇬🇧

What is the temperature of lukewarm water? I guess it's 80-90 degrees Fahrenheit.

When I added the water, the dough got stiff immediately where it was hard to stir. It was not smooth and soft as in the video. I used Caputo flour and measured everything carefully using a digital scale. It seems 14.1 oz. of water is not enough for 1.1 lbs. of flour. Did I get the instructions wrong? I am perplexed, please help.

Can you freeze the dough instead of placing in fridge for the next day?

How log can u keep them in the fridge ?….. can I freeze them ?

Followed your recipe. Needed a second rise with more yeast. It was fantastic - I love real pizza and couldn't abide the store-bought flat, tasteless, airless gluten free rubbish.

I need to get this flour

why do you not add salt with the flour at the beginning ?

80% hydration

Looks great but l just looked up the flour link . $55. for 1000g. I'll be trying this with a different flour. Way to expensive for my budget.

It's GF but not wheat free. So if you have a wheat allergy, its not for you...

Do you think you could make pizza bites with this recipe??

Amazon will not ship this flour to Nebraska where I live.

i wasnt expecting the flour to be so expensive

Can you freeze the dough?

can you freeze them?

Careful as most yeasts contain gluten

Can you share your homemade tomato sauce recipe? Thanks

Where can I get the flour?

I feel completely trapped into this because of celiac disease. I just want normal pizza again... hopefully this one will be close.

Caputo fioreglut is fantastic for pizzas. I made one for a good gluten-free friend and she loved it so much that I now par-bake bases for her two at a time and she freezes them to add her own toppings when she needs. Three tips ... Firstly I put all those ingredients in a simple bread maker just to dough stage. Makes it effortless. Secondly, if you have trouble with dry yeast like I always do, try fresh yeast instead. Just double the weight, i.e.10 g of dry would be 20 g fresh. Thirdly, i have an electric pizza maker (pizza stone is inside) and it really boosts the colour on top as well as below. It was not an expensive pizza maker and it's worth its weight in gold! Caputo gf flour is not cheap here in Australia, but the pizzas are worth it and although gluten is not a problem for me personally i enjoy them a lot! Enjoyed your video, sir, thank you.

Why do you make a poolish for your gluten pizza but not for your GF recipe?

On your other video you say we can use any flour that will produce the same results here you say NO SUBSTITUTIONS>

This video sounds like an obscene phone call. Making pizza is quite the workout

2.2lbs of flour for 55$ 1.1lb of flour for 23$...come on people

Dude you need to cook it more !😂😂😂

Rice flour is better

Not enough cheese

Too bad it has wheat in it. 😕

Why are you measuring in grams? How about using ounces and cups.

This guy can't pizza.

Can you freeze the dough?