I used flour I found on Amazon and it’s fantastic. From italy it’s 00 milled specifically for pizza. “Caputo” 2.2 lbs gluten free. I can not thank you enough, For the first time since being diagnosed 10 years ago i can finally find/make delicious pizza at any time. I want to cry with gratitude. This type of pizza was my favorite food before i got celiac and i have only found one place in 10 years that is this good. I love your accent and anyone who criticizes it is mean. Anyone who speaks two languages is ahead of most americans! thank you so much!!
I also have 00 Caputo gluten free flour(fioreglut) do you still make pizza with this? How many grams of flour do you use and yeast? Hope to hear from you please🙏🏼
I have tried multiple times following the recipe precisely and the dough has the consistency of pea soup after letting it rise an hour. To make the recipe work I have to add an extra 200 grams of the flour. That's with Red Mill All-purpose GF flour. UPDATE: I added a second post, below, that when I switched to a (much more expensive) Italian brand, which is ground finely, like corn starch , the recipe works very well. Bottom line is, not just any GF flour works.
Definitely agree with you but the problem is when you add extra flour the pizza will be much more crunchy then normale witch is ok if you like the pizza crouch
@@vitoiacopelli I use around 1700g of plain gluten free flour. This makes around six 10” bases. I let them rise overnight and then wash with olive oil before baking on their own. Then I cover the base with tomato purée and lots of it, then add the toppings. This works better than my previous attempts 👍🏼
This is easily the best crust we’ve ever made. But echoing a few folks on here, the flour makes all the difference. We used Cup4Cup with a couple tbsps of Psyllium Husk. Came out perfect! We also used it to make a breakfast pizza and cooked it at 425 for 10 mins after a 5 min pre-bake. Ended up strong enough to hold eggs, cheese sauce, sausage, and extra cheese. Amazing!
Worked perfect with Pamela's Gluten Free Artisan Flour Blend. Time to upgrade our little Alfa One and get an Alfa 4 pizze and have some friends over. They will never know it was a Gluten Free Pizza! Started at 9 AM for a 5 PM pizza. We regularly use this flour at a 72% hydration and mixing the dough for 4 min. NO COMPARISON. The 83% hydration and the almost 20 min of mixing made a huge difference. Both our kids have celiac disease do not remember what a gluten pizza tastes like. My wife and I do not have celiac disease and can assure them the taste and texture is almost the same. Grazie mille Vito.
I've been searching for a gluten free dough for about an hour now, and this is the first one that is actually a dough, and not a batter. Also, I love the pizza tattoo @ 8:39
Okay! I made the pizza! I have a picture of the pizza, it looks just like his! It is soft and crisp at the same time. Full of air bubbles. It stands up all the way to the center. I baked it directly on a pizza stone at 550 F.
Just tried it and it turned out amazing! I am in Austria and I used the Schär Brot Mix Flour as it can be used for yeast doughs and it turned out absolutely delicious. The dough was easy to handle and made bubbles like Vito's. It was totaly worth to follow all the steps precicely as we have never had such good glutenfree pizza. Even had non-glutenfree people try the pizza and they also thought it was delicious! Thanks so much for the recipe!!
I am in Portugal and I bought the flour you advised and it turned out great ❤. I still have to tweak some details but I think I will enjoy pizza more often now. Thank you so much Vito for sharing your knowledge.
Vito agradeço imensamente você compartilhar conosco seu conhecimento, eu moro no Brasil e tenho uma pizzaria e sempre me pedem a pizza sem gluten e até hoje não tinha conseguido entregar uma pizza com essa qualidade, pois comprei cursos aqui de pizza sem gluten e o processo é totalmente diferente! Muitíssimo obrigada!!! Deus te proteja sempre!!!❤😊
This is the best looking gluten free pizza I’ve ever seen. And you guys should be really proud of that. I can’t wait to try this recipe ❤️ thank you for sharing
Vito thank you so much for your recipe. This is definitely the best glutenfree, egg free and dairyfree pizza recipe I've ever tried. The first time I used my krusteaz glutenfree all purpose flour, I had noticed that the dough wasn't as held together as yours and it came out okay but not great. The second time I used the same krusteaz flour but added 3 tbsp psyllium powder and 3 tbs grounded flaxseeds. It came out so good! My daughter who hasn't had a "normal" tasting pizza in 7 years came running to me shocked that I let her have dominos pizza! I explained that it was safe of course lol. Thank you very much again👍 By the way you should list your recipe as being dairy free and egg free too, because there aren't many effective recipes like yours out there that are without these major allergens
no offence but the gluten free dough does look funny. I'm all in for a well done wheat flour dough with high hydration though :D If it is not only a "believe" thing but really a medical thing? Great! That you can eat something similar to pizza, as pizza is just awesome :D
I have had celiacs for 3 years now boy is hard finding a good gluten free pizza they mostly taste like carboard! So i travel to Italy at least evrey 8!weeks and eat gluten free pizza there boy what a difference.....must be the fresh cheese etc ....but in the uk g/f pizas suck!!! Many thanks for posting this clip keep up the good work 👌🏽💯🔥love from Edinburgh
Among the many videos of people making this kind of dough, I can say I am extremely amazed by how you did it almost effortlessly stretching the dough! Beautiful! It gave me an impression that it's just easy to do, but I know this isn't the case with me probably, hehe. You made it that easy! :) You're amazing, Sir!
Hi Vito, I love the video. I’ve been making gluten free dough with buckwheat flour and sometimes additional coconut or almond flour. What kind of GF flour did you use in this video and what’s it made from? Thanks! I want to try this recipe...
Thank you so much for sharing this recipe, I've been making gluten free pizza for years (my wife has celiac disease) and never found a recipe as good as this one, I could barely tell the difference with a regular flour pizza. You've made me and my wife really happy, haha. Thank you
@@serenity_00 I used any pre-made mix that's available in the stores. I also tried adding to that pre-made mixture 3 tablespoons of Xantan gum and it worked even better
Vito, thanks for all of the great pizza content! Do you ever do a pre-ferment/poolish for this dough? Is it necessary/does it yield better results? I'm tempted to try!
The flour blend will make all the difference between a hard or soft crust, so knowing the brand he used will mean success as opposed to failure and waste with other flour blends.
I just made a soup. Kept adding more flour (Gluten Free) and its still a soup, oh well, resting my soup for one hour, maybe by magic it will turn into a dough.
The brand is authentic foods, gluten free pizza flour, there’s a shot of it at one point in the video. However, be careful if you have a serious gluten intolerance, as the flour contains millet, which is a grain that gluten sensitive people also tend to react poorly to.
i loooveee this video!! i’m so glad i found it!!! i like to meal prep can u make a video of how to freeze the dough? can i freeze the dough or will that mess up the doughs properties? should i cook the dough before without sauce and topping and then freeze it?
👏 Good Show. I enjoyed watching you. Question 1: Can your raw (GF) pizza dough be frozen after you wrap the flattened ball in plastic? Everything I have read states it must first be baked before freezing. Question 2: After adding toppings, at what temperature did you bake your pie? Thank you for your help with my questions and for your video. I am excited to try your recipe then, share with my friends who, like me, have Celiac Disease and truly miss eating pizza.
I was able to see by watching the video that he is using Authentic Foods GF flour BUT not which one.... watching it on TV with some friends, my sharp eyed hubby noticed it is the Authentic Foods Gluten Free Pizza flour (mix) so we all ordered it immediately from Amazon! Can't wait 'til it comes so that we can make it exactly like Vito did!
I have tried looking for the flour that you used and Authentic Foods has changed their Pizza flour recipe and already contains sugar. Very hesitant to try the new flour. I did try it with the Caputo GF pizza flour and I did have to add a little more flour to get the same texture in the dough. I think the dough also just about burnt out the motor on my kitchenaid mixer. HAHA. It must be the altitude in denver because that dough came busting out of the wraps and I had to rewrap them a couple of times during the proofing. HOWEVER, once it came time to make the pizza, it turned out amazing. My wife said it was the best gluten free pizza she has ever had! Thanks, Vito, for coming out with this video as it helped very much.
I've been looking for a good gluten-free pizza dough recipe for ages. My girlfriend is celiac so in going to give this a go very soon. I miss making pizza.
What is the brand and specific type of flour that you used. I looked up Authentic Foods and there is several different types of gluten free flour. Thanks
mjjcrpz I’ve looked at the Authentic foods site and they have a pizza dough mix and GF flour blend but don’t list a pizza flour blend. Vito, can you share more on this please? It looks delicious and my son would like me to make it. GF baking is so expensive and I don’t want to waste ingredients. Cheers from Canada!
I'm trying it this weekend. Can I freeze the dough? Not sure how I'm going to do just for one person 😂 I hope it works dividing all the measurments by 6 or 7. Looks great
Hi Chef, thanks for the recipe. I have a question regarding the temperature. When you say you rested the dough in the at room temperature for 8 hours, what temperature is your room at?
Great video. I loved the close up on the bubbles in the dough. I'm going to get the same brand of flour to test the consistency of results. Vito, It's time to make gluten free pizza in the Ooni or Dome. Home ovens can get you so far.I want to see which professional oven is best for the gluten free pizza before I get one. Please do some more videos for people who cannot eat gluten. More tips and tricks please! Can you make your own Blend of GF flour ?
I have made pizza mousse. Unfortunately GF Caputo is worth an insane amount of money for us in Australia and only available online which makes it even more! Please Vito, is there a homemade blend that would be good? Otherwise I am lost 😢
Bravo Vito. The flavour and softness and crunchiness of my pizza was awesome. My dough raised a lot more than what you have on your video. It easily doubled in size in about 7 hours. Also it was very sticky and stuck to the plastic film. I may oil the plastic next time. Thank you for all your great videos. I can’t wait to meet you in Bari or LA when I get there. Ciao
@@SirEricofAwesome I really recommend the Italian deglutened flour kind, the flour is called FioreGlut. If you look it up you'll read it's superior to any other gf flour for pizza making.
This recipe is by far the best I've seen. Do you have a recommendation for GF flour? I am in North America and the 2 best I found is king Arthur or Caputo. My clients have been bagging me for a GF Pizza and now I think I can deliver it
hi! looks amazing, well done figuring out how to work with gf flour. i was wondering, what temperature is 'room temperature'. we're coming into winter here in melbourne, australia. i fear the kitchen air may be too cold to allow things to rise
I love that you made this video. I don't love having to make GF dough. My wife, however, has health issues so you do what you have to. Small price to pay for her. Thank you for making this recipe and video. P.S. I will make your regular dough for ME after this!!
This looks amazing. Do you have a link to the flour that you used? Also, if we have a pizza oven that reached Neapolitan pizza temperatures do we have to pre bake the dough still or can we put it right in the Neapolitan oven?
I am a home baker but I have found that volume measurements are wildly different weights if you weigh them after you put it in the measuring cup. I found this fascinating. You'll waste far less expensive GF flour and get better results if you just purchase a better scale. I saw one on Temu that had two platforms... one for weighing the larger amounts for things like flour, sugar, etc. and a much smaller one for things like salt, yeast, spices at a very reasonable under $20. Just my 2 cents worth. ; )
Can you link the brand of flour you used? I've seen from the comments below, and know from personal experience with GF flours, that they can behave wildly different depending on brand and blend. Very excited to try this though.
The yeast may not activate well with agave because it's 100% fructose, and baker's yeast is selected for it's ability to eat sucrose (which is half glucose and half fructose). You should use something with sucrose in it, or at least something with both glucose and fructose in it (which is why honey works just as well as sugar). Table sugar is vegan.
If I wanted to make this in a pizza oven that I can heat up to around 900-1000 degrees Fahrenheit, do I still par bake the dough before adding ingredients? Or if not, what is different for how I cook it?
I used flour I found on Amazon and it’s fantastic. From italy it’s 00 milled specifically for pizza. “Caputo” 2.2 lbs gluten free. I can not thank you enough, For the first time since being diagnosed 10 years ago i can finally find/make delicious pizza at any time. I want to cry with gratitude. This type of pizza was my favorite food before i got celiac and i have only found one place in 10 years that is this good. I love your accent and anyone who criticizes it is mean. Anyone who speaks two languages is ahead of most americans! thank you so much!!
I also have 00 Caputo gluten free flour(fioreglut) do you still make pizza with this? How many grams of flour do you use and yeast? Hope to hear from you please🙏🏼
Did you use the same amount of flour with the caputo?
Caputo is the way to go! I found this flour half a year ago, and i love it
Very expensive flour for us in Australia
I have tried multiple times following the recipe precisely and the dough has the consistency of pea soup after letting it rise an hour. To make the recipe work I have to add an extra 200 grams of the flour. That's with Red Mill All-purpose GF flour. UPDATE: I added a second post, below, that when I switched to a (much more expensive) Italian brand, which is ground finely, like corn starch , the recipe works very well. Bottom line is, not just any GF flour works.
Just made a batch and added LOADS of extra flour. It’s now resting, wish me luck! 🤦🏻♂️
thanks for sharing, it helps a lot!
Thanks for clarifying!
Definitely agree with you but the problem is when you add extra flour the pizza will be much more crunchy then normale witch is ok if you like the pizza crouch
@@vitoiacopelli I use around 1700g of plain gluten free flour. This makes around six 10” bases. I let them rise overnight and then wash with olive oil before baking on their own. Then I cover the base with tomato purée and lots of it, then add the toppings. This works better than my previous attempts 👍🏼
Of all of the gluten-free pizza videos, I think that I trust this Italian's the most. He *REALLY* makes the most sense.
This is easily the best crust we’ve ever made. But echoing a few folks on here, the flour makes all the difference. We used Cup4Cup with a couple tbsps of Psyllium Husk. Came out perfect! We also used it to make a breakfast pizza and cooked it at 425 for 10 mins after a 5 min pre-bake. Ended up strong enough to hold eggs, cheese sauce, sausage, and extra cheese. Amazing!
How much tbsp of Psyllium Husk did you use??
I’m amazed it’s even possible to make a whole channel dedicated to 99% only pizza videos! You’re a legend ✨
Worked perfect with Pamela's Gluten Free Artisan Flour Blend. Time to upgrade our little Alfa One and get an Alfa 4 pizze and have some friends over. They will never know it was a Gluten Free Pizza! Started at 9 AM for a 5 PM pizza. We regularly use this flour at a 72% hydration and mixing the dough for 4 min. NO COMPARISON. The 83% hydration and the almost 20 min of mixing made a huge difference. Both our kids have celiac disease do not remember what a gluten pizza tastes like. My wife and I do not have celiac disease and can assure them the taste and texture is almost the same. Grazie mille Vito.
Where can I find the recipe for this artisanal mix? What do you mean by 72% hydration? I'm new to gluten free cooking
I don't know what I love the most, the recipe or him talking in italiano :D
Hello
Céline Girard I hill yo
T chaude comme la pizz 🍕
My first attempt at a gluten free pizza using the 24hr poolish method had been a huge success!!
😂😂😂😂
I've been searching for a gluten free dough for about an hour now, and this is the first one that is actually a dough, and not a batter. Also, I love the pizza tattoo @ 8:39
Okay! I made the pizza! I have a picture of the pizza, it looks just like his! It is soft and crisp at the same time. Full of air bubbles. It stands up all the way to the center. I baked it directly on a pizza stone at 550 F.
Can you share what Gf flour you used please
Just tried it and it turned out amazing! I am in Austria and I used the Schär Brot Mix Flour as it can be used for yeast doughs and it turned out absolutely delicious. The dough was easy to handle and made bubbles like Vito's. It was totaly worth to follow all the steps precicely as we have never had such good glutenfree pizza. Even had non-glutenfree people try the pizza and they also thought it was delicious! Thanks so much for the recipe!!
I am in Portugal and I bought the flour you advised and it turned out great ❤. I still have to tweak some details but I think I will enjoy pizza more often now. Thank you so much Vito for sharing your knowledge.
Vito agradeço imensamente você compartilhar conosco seu conhecimento, eu moro no Brasil e tenho uma pizzaria e sempre me pedem a pizza sem gluten e até hoje não tinha conseguido entregar uma pizza com essa qualidade, pois comprei cursos aqui de pizza sem gluten e o processo é totalmente diferente!
Muitíssimo obrigada!!!
Deus te proteja sempre!!!❤😊
Olá, em qual cidade é sua pizzaria ? Você conseguiu replicar a receita ? Obrigado !!
This is the best looking gluten free pizza I’ve ever seen. And you guys should be really proud of that. I can’t wait to try this recipe ❤️ thank you for sharing
Vito thank you so much for your recipe. This is definitely the best glutenfree, egg free and dairyfree pizza recipe I've ever tried. The first time I used my krusteaz glutenfree all purpose flour, I had noticed that the dough wasn't as held together as yours and it came out okay but not great. The second time I used the same krusteaz flour but added 3 tbsp psyllium powder and 3 tbs grounded flaxseeds. It came out so good! My daughter who hasn't had a "normal" tasting pizza in 7 years came running to me shocked that I let her have dominos pizza! I explained that it was safe of course lol. Thank you very much again👍 By the way you should list your recipe as being dairy free and egg free too, because there aren't many effective recipes like yours out there that are without these major allergens
Dominos = cardboard.
you have such a beautiful life filled w kids and family.... i wish one day i will be able to have a family of my own :(
@@jmurphy6011 shush up they broke it down to a science and made the perfect pizza
@@noralally6449 listen dumbass. What I said was totally 100% accurate, you take your shush and shove it up yer bum.
What you think it’s better gluten free or regular dough?
Regular dough all the way! But this is perfect for my girlfriend. Thank you Vito!
Io Sono Celiaco,sono della Provincia Di BARI
SE vengo a Los Angeles ti prometto che il primo posto dove verrò a mangiare sarà la tua pizzeria
Regular dough tastes much better. I try to eat gluten free but am not perfect with doing that.
Pasta madre!
no offence but the gluten free dough does look funny. I'm all in for a well done wheat flour dough with high hydration though :D If it is not only a "believe" thing but really a medical thing? Great! That you can eat something similar to pizza, as pizza is just awesome :D
I have had celiacs for 3 years now boy is hard finding a good gluten free pizza they mostly taste like carboard! So i travel to Italy at least evrey 8!weeks and eat gluten free pizza there boy what a difference.....must be the fresh cheese etc ....but in the uk g/f pizas suck!!! Many thanks for posting this clip keep up the good work 👌🏽💯🔥love from Edinburgh
I've added a little flour and the consistency is great. I've made Vito's amazind breadsticks with them and my celiac friend and his family loved them.
Among the many videos of people making this kind of dough, I can say I am extremely amazed by how you did it almost effortlessly stretching the dough! Beautiful! It gave me an impression that it's just easy to do, but I know this isn't the case with me probably, hehe.
You made it that easy! :)
You're amazing, Sir!
Hi Vito, I love the video. I’ve been making gluten free dough with buckwheat flour and sometimes additional coconut or almond flour. What kind of GF flour did you use in this video and what’s it made from? Thanks! I want to try this recipe...
Thank you so much for sharing this recipe, I've been making gluten free pizza for years (my wife has celiac disease) and never found a recipe as good as this one, I could barely tell the difference with a regular flour pizza. You've made me and my wife really happy, haha. Thank you
Juan Manuel Vilmaux could you please tell me what type of flour or mix that you used?
@@serenity_00 I used any pre-made mix that's available in the stores. I also tried adding to that pre-made mixture 3 tablespoons of Xantan gum and it worked even better
Juan Manuel Vilmaux Thank you 🙏🏼
@@JuanManuelVilmaux whats the name of the premade flour?
I have gastrointestinal issues as well and I have gluten intolerant and this recipe didn’t make my stomach upset 😁
Vito, thanks for all of the great pizza content! Do you ever do a pre-ferment/poolish for this dough? Is it necessary/does it yield better results? I'm tempted to try!
Did you ever try it? I'm actually curious myself and would love to know the results with the poolish with a 00 GF flour.
The flour blend will make all the difference between a hard or soft crust, so knowing the brand he used will mean success as opposed to failure and waste with other flour blends.
I just made a soup. Kept adding more flour (Gluten Free) and its still a soup, oh well, resting my soup for one hour, maybe by magic it will turn into a dough.
Bahahah mine was soup too with tonnes of gf flour.
The brand is authentic foods, gluten free pizza flour, there’s a shot of it at one point in the video. However, be careful if you have a serious gluten intolerance, as the flour contains millet, which is a grain that gluten sensitive people also tend to react poorly to.
So should I use mix B flovor? Its used for bread
i loooveee this video!! i’m so glad i found it!!! i like to meal prep can u make a video of how to freeze the dough? can i freeze the dough or will that mess up the doughs properties? should i cook the dough before without sauce and topping and then freeze it?
What temperature, rack position, and cook time do you recommend for a pan pizza in conventional oven?
👏 Good Show. I enjoyed watching you.
Question 1:
Can your raw (GF) pizza dough be frozen after you wrap the flattened ball in plastic?
Everything I have read states it must first be baked before freezing.
Question 2:
After adding toppings, at what temperature did you bake your pie?
Thank you for your help with my questions and for your video.
I am excited to try your recipe then, share with my friends who, like me, have Celiac Disease and truly miss eating pizza.
I have successfully frozen dough balls using Caputo’s Fiore Glut. Didn’t have any problems using it after thawing.
Can’t wait to try this recipe. I would have liked to see you cut the finished pizza to see what the crust looked like 😃
It says "pizza flour" on the bag in the video.
Watch till the end he did show it at the very end,
I was able to see by watching the video that he is using Authentic Foods GF flour BUT not which one.... watching it on TV with some friends, my sharp eyed hubby noticed it is the Authentic Foods Gluten Free Pizza flour (mix) so we all ordered it immediately from Amazon! Can't wait 'til it comes so that we can make it exactly like Vito did!
Amei a sua receita e suas explicações. Obrigada por compartilhar.
Hey, thank you for sharing that with us 😊 just I d'love to know if I can frozze it and what's the procedure!!!
I really enjoyed watching this video, great instruction and I just found my newest favorite chef for pizza recipes
This is so goooood! And I love the authenticity! Love for italy!
what an art. You're really taming the dough into something that it's not supposed to do, but succeeding anyway
I have tried looking for the flour that you used and Authentic Foods has changed their Pizza flour recipe and already contains sugar. Very hesitant to try the new flour. I did try it with the Caputo GF pizza flour and I did have to add a little more flour to get the same texture in the dough. I think the dough also just about burnt out the motor on my kitchenaid mixer. HAHA. It must be the altitude in denver because that dough came busting out of the wraps and I had to rewrap them a couple of times during the proofing. HOWEVER, once it came time to make the pizza, it turned out amazing. My wife said it was the best gluten free pizza she has ever had! Thanks, Vito, for coming out with this video as it helped very much.
Vito, Thank you for sharing all these great recipes. 🥇
Great recipe. It looks amazing. Thank you for making it vegan and gluten free pizza. Beautiful👏
how long & what temp did you put the pizza in for the final cooking ?
I've been looking for a good gluten-free pizza dough recipe for ages. My girlfriend is celiac so in going to give this a go very soon. I miss making pizza.
I think I will watch this video if I'm feeling down. You make me happy!
Can you make the pre dough as an overnight poolish in the fridge?
That looks like the best gluten free pizza I have seen !! It looks crispy on the edge instead of dry !
Honnêtement, c’est la meilleure pâte à pizza sans gluten que j’ai mangée! Mille mercis pour la vidéo 🤗🤩
It’s ok if you have gluten free pizza flour! It would be nice to know what combination of flour was in his mix
Hi Vito! Does the dough have to be used straight away/the same day or can you store it in the fridge for a day or two?
What is the brand and specific type of flour that you used. I looked up Authentic Foods and there is several different types of gluten free flour. Thanks
There are plenty ..mix and try
In other words he is not going to tell you!
You take the Authentic Foods : pizza flour. It's on the package in this video :)
The italians love noodles a lot so they should know about gluten free flour. Just don't know why they are not showing or telling us.
mjjcrpz I’ve looked at the Authentic foods site and they have a pizza dough mix and GF flour blend but don’t list a pizza flour blend.
Vito, can you share more on this please? It looks delicious and my son would like me to make it. GF baking is so expensive and I don’t want to waste ingredients.
Cheers from Canada!
I'm trying it this weekend. Can I freeze the dough? Not sure how I'm going to do just for one person 😂 I hope it works dividing all the measurments by 6 or 7. Looks great
VitoWhich is better to use later?
freezing the dough ball or the pie that was cooked for 4 min?
CIAO! Per favore, quale tappetino da forno usare a casa? Ci sono stampi con buchi. io uso un forno normale Grazie per la risposta
Grazie Vito per la ricetta. L'ho fatto stasera per una amica Napoletana ed era contenta e soddisfatta ^_^
Hi Chef, thanks for the recipe. I have a question regarding the temperature.
When you say you rested the dough in the at room temperature for 8 hours, what temperature is your room at?
Great video. I loved the close up on the bubbles in the dough. I'm going to get the same brand of flour to test the consistency of results. Vito, It's time to make gluten free pizza in the Ooni or Dome. Home ovens can get you so far.I want to see which professional oven is best for the gluten free pizza before I get one.
Please do some more videos for people who cannot eat gluten. More tips and tricks please! Can you make your own Blend of GF flour ?
Which type of gluten free flour did you use for the pizza Vito? Looks great!
I am so excited to try this recipe for my wife who is allergic to wheat
Hi Vito, which flour are you using in the video..can you share a link please.
I have made pizza mousse. Unfortunately GF Caputo is worth an insane amount of money for us in Australia and only available online which makes it even more! Please Vito, is there a homemade blend that would be good? Otherwise I am lost 😢
Bravo Vito. The flavour and softness and crunchiness of my pizza was awesome. My dough raised a lot more than what you have on your video. It easily doubled in size in about 7 hours. Also it was very sticky and stuck to the plastic film. I may oil the plastic next time. Thank you for all your great videos. I can’t wait to meet you in Bari or LA when I get there. Ciao
what gluten free flour brand did you use?
@@SirEricofAwesome I really recommend the Italian deglutened flour kind, the flour is called FioreGlut. If you look it up you'll read it's superior to any other gf flour for pizza making.
Instead of wrapping can you keep the dough balls covered or on a container over night for next day use?
How long can the dough stay in the fridge, if not making pizza immediately?
Would this come out well in a roccbox pizza oven? Can you do more gluten-free pizza videos. Thanks
This recipe is by far the best I've seen. Do you have a recommendation for GF flour? I am in North America and the 2 best I found is king Arthur or Caputo. My clients have been bagging me for a GF Pizza and now I think I can deliver it
My GF pizza dough recipe is already perfection however this recipe intrigues me so I “might” try it. Thanks for the video.
How long does it last if you keep some in fridge after resting? Like can you use it a couple days later or will taste and texture change drastically?
hi! looks amazing, well done figuring out how to work with gf flour. i was wondering, what temperature is 'room temperature'. we're coming into winter here in melbourne, australia. i fear the kitchen air may be too cold to allow things to rise
You can keep it in the oven with ONLY the oven light on. That's how I do it so there aren't any drafts or air temperature change.
The brand of flour is on the packages on video: Authentic Food.
Specifically. Is it rice, sorgham?
Nice at what stage would you freeze the dough and how long before use would you remove from freezer? Thanks! :)
Complimenti si vede che ci tieni a quello che fai.. faccio il tifo per te spero andrai molto avanti!
Grazie tantissimo
What temperature did you cook the pizza after precooking the dough?
Hello Vito, this does look amazing recipe
I want to know the yeast you used. Is it quick rise or tradition yeast?
Can you freeze the dough balls and use later?
Can I freeze the dough after the 8 hour rising? Great video. Thanks.
Yes you can
Vito complimenti che farina hai usato !?
ciao, sei bravissimo. ti vorrei chiedere, io sono allergica al lievito, cosa posso utilizzare al posto del lievito? Grazie mille!!!
This is awesome I have been looking for this thanks
so much
I love that you made this video. I don't love having to make GF dough. My wife, however, has health issues so you do what you have to. Small price to pay for her. Thank you for making this recipe and video. P.S. I will make your regular dough for ME after this!!
I don’t usually thumbs up when they tell u too but I like this guy too much
Can I freeze the dough, also is it possible to cook at high temps in a wood fired pizza oven ?
Can I use gluten free bread flour for this recipe Vito ??
At the end what do you cook the last time at?
What brand of "gluten-free flour" do you use?! Tipo di farina senza glutine?
This looks amazing. Do you have a link to the flour that you used? Also, if we have a pizza oven that reached Neapolitan pizza temperatures do we have to pre bake the dough still or can we put it right in the Neapolitan oven?
Love the video, but I dont own an accurate scale. Is it possible for you to post the measurements by volume rather than weight (metric or imperial)?
I am a home baker but I have found that volume measurements are wildly different weights if you weigh them after you put it in the measuring cup. I found this fascinating. You'll waste far less expensive GF flour and get better results if you just purchase a better scale. I saw one on Temu that had two platforms... one for weighing the larger amounts for things like flour, sugar, etc. and a much smaller one for things like salt, yeast, spices at a very reasonable under $20. Just my 2 cents worth. ; )
Thanks so much for this recipe I can’t wait to try it
Will this recipe work with King Arthur Gluten Free Pizza Flour? (The wheat starch one)
Is this gluten free bread flour or self raising flour or normal flour ? Tnx Vito as usual all your videos are masterful
Can you link the brand of flour you used? I've seen from the comments below, and know from personal experience with GF flours, that they can behave wildly different depending on brand and blend. Very excited to try this though.
sir, can we use the poolish double fermenation technique as well for gluten free?
Sono italo-marocchino e ti seguo grazie a Giovanni fois
Help! I don't have a mixer. Can I stir by hand?
What brand flour do you use for this recipe?
I was about to post the same question
I’ve had it, was one of the best. Use agave if you’re vegan instead of honey.
Good to know
The yeast may not activate well with agave because it's 100% fructose, and baker's yeast is selected for it's ability to eat sucrose (which is half glucose and half fructose). You should use something with sucrose in it, or at least something with both glucose and fructose in it (which is why honey works just as well as sugar). Table sugar is vegan.
Hahaaaaa good job Vito!!! I’m gonna try this I may have to switch to gluten free for health reasons but this looks great!
This is life changing, thank you!
Italians are such good looking people. This is excellent recipe thank you. ❤️...is that a pizza tattoo?
can you put the dough in the refrigerator and use it 24 hours with the same results as using it after 8 hours of sitting?
Voglio provare! Se uso 500 grammi di farina, quanto Oglio devo mettere più o meno? Grazie Vito! 🙏🏼 Ci sentiamo
Is semola flour good for pizza?
hi Vito, which flour did you used for this dough?
Great Vito...can I ask something? Here in Brasil is very difficult to find free gluten flour. Can I use rice flour?
Which gluten free flour did u use or is best to use because i used gluten free Plain flour it all fell apart
Hi Vito!! Is it possible to do notmal pizza from sunflower flour??
If no, can give some great recipe,as always, for high protein pizza??
what kind of flour are you using ?? whats the name and where can i buy it ??
If I wanted to make this in a pizza oven that I can heat up to around 900-1000 degrees Fahrenheit, do I still par bake the dough before adding ingredients? Or if not, what is different for how I cook it?