Pizza Crust – Gluten and Gluten Free
Pizza crust is so easy to make if there isn’t a nearby market selling remade pizza dough. Use Tipo “00” pizza flour; which is very finely ground and flavourful. Caputo brand is our favourite, Gluten and Gluten Free. We have tried other with little success. Bread flour will give a New York style crispier crust; All Purpose flour will give a deep dish or Sicilian style crust; Pizza flour will give a Neapolitan style crust – thin in the middle and puffed on the edges; Semolina flour will give a slightly sweeter butter yellow crust.
Pizza Crust – Gluten and Gluten Free
It is far more accurate to weigh baking ingredients than to measure in a cup. A good scale will make all the difference. Pizza flour makes a difference as does pizza yeast – which will not “snap” back or rise as much as regular yeast. Gluten Free flour is far denser, hence using less flour and more yeast/oil.It’s important to cook pizza at high temperatures and watch very carefully. The only pizza sauce we use is Rao’s.
Ingredients
Gluten:
- 306 grams Caputo Tipo “00” pizza flour
- 1 tsp. (8 gr) salt
- 200 ml (180 gr) warm water
- 1 tsp. (2 gr) pizza yeast
- 1 tsp. (4 gr) olive oil
- 1 TBSP Flour or cornmeal for rolling and 1 TBSP olive oil.
Gluten Free:
- 250 grams Caputo GF pizza flour
- 1 tsp. (8 gr) salt
- 200 ml (180 gr) warm water
- 2 tsp. (4 gr) pizza yeast
- 2 tsp. (8 gr) olive oil
- 1 TBSP Flour or cornmeal for rolling and 1 TBSP olive oil.
Instructions
- In a large bowl, mix flour and salt. Set aside.
- In a medium bowl, add warm water, sprinkle yeast on top and add olive oil. Give a gentle stir and add to the flour.
- Stir flour and water until mixed and then knead for 3 minutes. Set aside, uncovered on counter for 15 minutes.
- Knead again 3 minutes. Drizzle with olive oil and spread olive oil over dough ball. Place in a clean dish and cover with a damp cloth. Leave to rest on the counter for 3-4 hours or for 8-24 hours in the refrigerator. If refrigerated, let rest on counter 1 hour prior to rolling.
- Place pizza stone, if using on the bottom rack of the oven and pre heat to 500. If using the barbeque place cold pizza stone on the grill and heat to 600.
- Cut pizza dough into 2 equal pieces. Stretch or roll 2 pizzas as thick or thin as desired, using a little flour, or cornmeal so that dough does not stick to bread board or pizza paddle.
- Top each with ¼ or ½ cup Rao’s pizza sauce.
- If using a pizza stone, slide pizza from bread board or pizza paddle onto stone.
- If using pizza pan (metal) add 1 TBSP olive oil and spread on pizza pan. Slide pizza on to pan.
- *If using bocconcini, bake crust and sauce for 5 – 8 minutes. Then add bocconcini and bake another 3 minutes. Remove from oven, top with fresh prosciutto, arugula or basil.
- * If using peppers, mushrooms, onions, pepperoni etc. add them to the pizza when it goes into the oven/barbeque.
- Baking time may vary dependent on crust, toppings and oven temperature.
Notes
Any medium bodied red wine pairs beautifully with pizza, especially Italian reds. What grows together, goes together!
We’ve paired:
- Melini Chianti Classico Riserva
- Gabbiano Chianti Classico
- Ruffino Chianti
- Villa A Sesta Chianti Classico