Try this Caputo Fioreglut pizza recipe and see for yourself how amazing the pizza that this flour blend can make!
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What is Caputo Fioreglut?
Caputo Fioreglut gluten free flour is a unique blend among gluten free flours, and can be excellent in gf yeast-risen bread and pizza recipes. It works well in my existing white gluten free sandwich bread recipe.
Does Caputo gluten free work in all gluten free recipes?
No, I don't recommend this blend for anything other than pizza or bread. To work as intended, it seems to require some modifications to many of the other recipes already on the blog. I was unable to arrive at a rule that would modify each of my existing bread recipes to work precisely, so it would have to be done on a case by case basis.
This Caputo Fioreglot pizza recipe is for anyone curious about how, when, and whether to use the Caputo blend in gluten free recipes that weren't developed specifically for that blend.
It's a recipe for pizza made using Caputo Fioreglut flour that I developed particularly to be made with this flour blend—not any of my other recommended all purpose blends. If you would prefer to make pizza with one of my recommended all purpose gluten free flour blends, you can use my tried and true recipe for gluten free pizza crust. That will always be my go-to pizza recipe.
How to shape and bake pizza with Caputo Fioreglut flour
I recommend preparing this raw pizza dough differently than most of my other pizza recipes. Here is how I found the recipe works best:
- Oil your hands, and transfer the (very sticky) dough to a lightly oiled bowl for proofing. Shape it loosely into a ball.
- Cover the bowl tightly and let it rise until it has nearly doubled in size. I let mine rise for 1 hour in a 70°F room.
- Transfer the dough to the center of a round pizza baking sheet or just a piece of parchment.
- Using oiled fingers, press the dough slowly out toward the edges of the pan or into a 14-inch circle, leaving a slightly thicker edge around the perimeter. If the dough tears, patch it.
- Brush the dough liberally with olive oil everywhere, including the edges.
- Bake at 450°F for about 5 minutes or until the edges are puffed and the pizza dough no longer looks raw.
- Top with your desired toppings, then return to the oven until the edges are light golden brown and your toppings are as you prefer.
Caputo Fioreglut Pizza Recipe
Equipment
- Pizza baking stone optional
- Nonstick 14-inch round pizza baking pan optional
Ingredients
- 1 ⅛ cups (158 g) Caputo Fioreglut gluten free flour
- 1 teaspoon (3 g) instant yeast
- ¾ teaspoon granulated sugar
- ½ teaspoon kosher salt
- 5 ¼ ounces (147 g) warm water
- 1 tablespoon (14 g) extra virgin olive oil plus more for handling and brushing
- Your favorite pizza toppings (sauce, shredded or sliced mozzarella cheese)
Instructions
To make the pizza dough.
- In the bowl of your stand mixer fitted with the paddle attachment, place the flour, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.
- Add the water and olive oil, and mix very slowly until the flour is absorbed into the liquid. The mixture will be lumpy
- Raise the mixer to medium-high speed in your stand mixer until the dough becomes sticky and smooth (about 3 minutes).
- Oil a medium-size bowl, and scrape the pizza dough into the bowl.
- Using very well-oiled hands, loosely shape the dough into a round.
- Cover the bowl tightly with plastic and place in a draft-free location until nearly doubled in size. That will take longer in cool, dry environments and less time in warm, moist places.
To bake the pizza.
- When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F.
- Place a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface
- The dough will be super soft, and should only be handled once you’ve coated your hands in olive oil. Turn the dough out onto the center of the pan or paper.
- Working from the center of the dough out to the edges, begin to press it into a round about 14-inches in diameter.
- Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other.
- Brush the shaped dough with more oil, concentrating it on the edges.
- Transfer the shaped and topped dough, still on the pizza baking sheet or parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.
- Bake for 5 to 6 minutes, or until the crust seems set all the way to the center and the edges have expanded in size.
- Remove the pan from the oven, top the dough with sauce, cheese, and any other toppings you like best, and return the pizza on the pan or paper to the oven.
- Bake until the has begun to crisp on the underside, is lightly brown on the edges, and the cheese is brown and bubbling (about 5 minutes).
- Remove from the oven, allow to set for just a few minutes, then slice and serve hot.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Pat Olson says
I’d like to try the caputo flour in your original bread recipe. The recipe is like cake batter, not kneaded. Would the recipe need to be modified at all, or would it just be a flour substitution?
Nicole Hunn says
Please read the text of the linked post for my review of Caputo gluten free flour blend for a discussion of my experience making my bread recipe using this flour. Specifically, see the text under the heading “Results of Caputo in gluten free bread” for all the information I can provide.
Deborah Leggett says
Made this last night and it was excellent!
Thank you for this recipe.
Nicole Hunn says
You’re so welcome, Deborah!
Kim says
Yup, this is perfect. Thank you!
Nicole Hunn says
You’re so welcome, Kim!
Joe says
Made this recipe tonight. Followed instructions to the letter. Dough is so sticky it doesn’t release from the pizza peel. What can I do to correct this?
Nicole Hunn says
I’m afraid I can’t know where you deviated from the recipe, Joe, but if you weighed your ingredients, it sounds like you put the raw pizza dough directly on a peel. As you can see from the photos, it’s very soft and sticky (which is also why you handle it with oiled hands). You must put it on something that goes in the oven, which is why the instructions state to “Place a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface.”
Kirstie says
I tried your recipe today for lunch! You nailed it! I’ve tried other recipes I’ve found online but they didn’t work as well as yours. Thank you!
Craig says
I’d love to see a head to head between Miscele Piantoni “La Senza Glutine” Pizza, bread, Pastry flour mix and the Caputo Fioriglut.
Patti says
After dough has risen, do I need to knead it?
Nicole Hunn says
No, Patti, just follow the instructions for how to spread the risen dough out before baking it.
April says
This crust is wonderful!! I have been trying gluten free pizza crust recipes for almost 3 years–this is by far the best. I had purchased some Caputo Fioreglut flour several months ago but when I read the package instructions, I was totally intimidated. Nicole, your modification is easy and simply works. My good-natured, not gluten free husband, will eat anything I put in front of him. He said that this was the first GF pizza that tasted like regular pizza! This might end my search :)
Thank you, Nicole
Nicole Hunn says
I’m so glad you love this recipe, April. I know just how you feel about the recipe instructions on the package of flour. Something most definitely gets lost in translation!
Amanda says
This crust was delicious and easy to make. The crust held together and had a very nice chew.
Nicole Hunn says
I just purchased some more Caputo gf flour to make more of this pizza, Amanda. So glad you liked it, as I really do, too!
Jennie says
This is the best gluten free pizza base – recipe or commercially made – that I have come across since going GF five years ago! And leftovers are even better when reheated in the oven the next day. I’ve tried a few recipes using Caputo Fioreglut before but with limited success. The method and techniques you use have given me some ideas to try and improve those recipes (for Turkish pride bread, focaccia and similar Mediterranean style breads. Thank you Nicole!
Nicole Hunn says
You’re so welcome, Jennie. I really do like this flour blend, enough that I’ve bought it since all the testing because sometimes this is the gf pizza I feel like making, even though my others are still great!
Missy says
Long time gluten free and this is the best pizza flour around. It makes an amazing Detroit Style pizza as well. This recipe fits the bill for a nice thinner style pizza. I made the recipe as is and it was good but a touch gummy as gluten free dough can be. Second round, made the recipe with amounts and volumes as is but activated the yeast beforehand and due to timing ended up proofing for 2hr. To protect the dough from gumminess, I layered provolone on the crust after the 6min crust cook step. This helps to keep the sauce from making the dough soupy or gummy. Crust cook, provolone, pepperoni, sauce, mozzarella to top it off and it was an A+! Keeping this as a favorite. Thank you!
Janine Marshall says
In your instructions you say to shape the pizza into a 12 inch round in one place and 14 inch rounds in most other places. I just want to make sure it’s indeed 14 inches because 2 inches really do make a difference in thickness. Thanks!
Nicole Hunn says
You’re right, Janine! That’s my mistake, it is 14-inches as stated in the recipe, and I’ve corrected it in the text of the post. Thank you for pointing that out.
Tori says
Hi! Have you tried keeping this dough in the fridge for a few days or freezing? Wondering if it is something that could be made ahead or kept handy for pizza night whenever. Thanks!
Nicole Hunn says
Hi, Tori, I haven’t, no. I don’t think that would be a great idea, since it would continue to rise and it’s quite wet. I think it would be truly unmanageable. Instead, you can parbake it until it’s stable, then cool, wrap, and freeze. Then top, and bake.
Maggie Lawrence says
I have made a very similar Caputo GF flour pizza dough. It has more flour and a tsp of olive oil in the dough. I made it and put it in the refrigerator overnight, took it out and it it sit at room temperature 3 or 4 hours before proceeding with (my) recipe. It was fine. I would give it a try with this recipe.
Nicole Hunn says
As I describe in the post and in my review of the Caputo Fioreglut blend, I have tested all kinds of hydration ratios and I like this best by far. I’m glad you found something that works for you, Maggie.
Hazel Dean Davis says
In the recipe instructions, you say to add toppings twice:
6. Spray the shaped dough with cooking oil spray, concentrating it on the edges. Top the dough with sauce, cheese, and any other toppings you like best.
Top with your preferred toppings, and return the pizza to the oven until it has begun to crisp on the underside, uis lightly brown on the edges, and the cheese is brown and bubbling.
Can you clarify? Also do you put the pizza pan into the oven on top of the pizza stone? Or do you slide the pizza off the pan onto the stone? Thank you! I use Caputo’s pizza recipe a lot but look forward to trying yours too!
Nicole Hunn says
Hi, Hazel, you’re right about the toppings! Thank you for pointing that out to me. I’ve made the corrections. It did already say to keep the pizza on the pan or paper when you transfer it to the oven.