For many, creating the perfect satisfying gluten and crust-free pizza at home feels like a myth. This is especially true where gluten-free crusts turn out to be dry, crumbly or even rubbery in form. For years, home bakers, alongside professional chefs, have struggled to replicate that chewy stitch in Neapolitan pizza with wheat flour alternatives. Luckily, there’s now a Caputo Gluten Free Pizza Dough Recipe using celebrated Italian brand Antico Molino Caputo’s Fioreglut flour.
Unlike generic blends of gluten-free pizza flour with sugars or other fillers, Caputo’s Fioreglut stands out as it has been created for pizza lovers who dream about those restaurant quality results without any trace of gluten. It contains de-gluttonized wheat starch and rice flour alongside natural fibres, which work together massively to mimic the elasticity and chew of traditional dough al la magic. To top it off? The result is a blistered golden Cross containing just the right softness whilst maintaining that brittle snap we savour the most. Even those people sceptical towards eating wheat will adore this timeless dish.
This complete guide will help you master every single step of the Caputo Gluten-Free Pizza Dough Recipe by focusing on ingredient selection, tools, and the final steps of shaping and baking your dough. If you’re gluten-sensitive, preparing food for someone with celiac disease, or simply want to try a healthier version while keeping taste and texture in mind, this recipe offers you unmatched gluten-free pizza perfection every single time.
- Caputo Gluten Free Pizza Dough Recipe – Why This Flour Matters
- Caputo Gluten Free Pizza Dough Recipe – Ingredients & Equipment
- Caputo Gluten Free Pizza Dough Recipe – Step-by-Step Method
- Caputo Gluten Free Pizza Dough Recipe – Advanced Techniques
- Caputo Gluten Free Pizza Dough Recipe – Troubleshooting Guide
- Caputo Gluten Free Pizza Dough Recipe – Creative Variations
- Caputo Gluten Free Pizza Dough Recipe – Nutrition & Storage
- Caputo Gluten Free Pizza Dough Recipe – Comparing Other Gluten-Free Flours
- Caputo Gluten Free Pizza Dough Recipe – Real-World Case Studies
- Caputo Gluten Free Pizza Dough Recipe From DishBloom!
- Conclusion
- FAQs: Caputo Gluten Free Pizza Dough Recipe
- Share Your Twist! 🍕✨
Caputo Gluten Free Pizza Dough Recipe – Why This Flour Matters
Caputo’s Fioreglut blend revolutionised gluten-free pizza. Until recently, celiac diners settled for dense, cracker-like crusts. Nowadays, however, this Italian-milled starch blend produces a crust that blisters, folds, and tastes strikingly close to classic 00 wheat dough.
What sets Fioreglut apart?
- Pre-gelatinised starches trap moisture, so the crumb stays chewy rather than crumbly.
- De-glutened wheat starch supplies authentic wheat flavour while remaining under 20 ppm gluten.
- Natural fibres such as psyllium add elasticity without gums.
“Fioreglut is the first gluten-free flour my Neapolitan pizzeria staff can’t distinguish from wheat in a blind bake.” — Gianni Esposito, Master Pizzaiolo
Consequently, the phrase Caputo Gluten Free Pizza Dough Recipe is now searched thousands of times per month, and with good reason: it delivers restaurant-level texture at home.
Caputo Gluten Free Pizza Dough Recipe – Ingredients & Equipment
Essential Ingredient List
| Ingredient | Metric | US Volume | Purpose in Caputo Gluten Free Pizza Dough Recipe |
|---|---|---|---|
| Caputo Fioreglut flour | 320 g | 2 ⅔ cups | Structure, flavour |
| Water (25 °C) | 256 g | 1 cup + 2 tbsp | 80 % hydration for extensibility |
| Instant yeast | 2 g | ½ tsp | Carbonation and lift |
| Fine sea salt | 10 g | 1 ¾ tsp | Strengthens starch network |
| Extra-virgin olive oil | 16 g | 1 tbsp | Tender crumb; crisp exterior |
| Honey or maple syrup | 8 g | 2 tsp | Browning; gentle sweetness |
Fact: Caputo’s recommended hydration is 70–80 %. Nevertheless, 80 % gives the airiest rim in home ovens.
Helpful Equipment
- Digital scale (accuracy ±1 g)
- 4-litre mixing bowl or stand mixer with paddle
- Flexible dough scraper
- Oiled parchment squares (to avoid sticking)
- Pizza stone or steel pre-heated to 260 °C / 500 °F
- Infra-red thermometer to verify surface heat
- Peel or flat baking sheet for transfer
Because Fioreglut dough is wetter than wheat dough, each tool prevents frustration and mess.
Caputo Gluten Free Pizza Dough Recipe – Step-by-Step Method
Caputo Gluten Free Pizza Dough Recipe – Mixing and Hydration
- Bloom yeast. Mix yeast, honey, and 50 g warm water (38 °C) in a cup. Wait five minutes until frothy.
- Blend dry ingredients. While yeast blooms, whisk flour and salt in the bowl.
- Hydrate thoroughly. Pour blooming yeast plus remaining water into the dry mix. Stir briskly three minutes. The batter will look like thick pancake mix—this is normal.
Caputo Gluten Free Pizza Dough Recipe – Bulk Fermentation
- Add olive oil. Drizzle oil; stir one more minute until glossy.
- Cover and rise. Wrap bowl with cling film. Ferment one hour at 24 °C or refrigerate eight hours for deeper flavour. The surface should develop small bubbles.
Caputo Gluten Free Pizza Dough Recipe – Portioning and Proof
- Divide. Scrape dough onto an oiled counter. Use the scraper to cut two 300 g portions.
- Second proof. Place each portion on oiled parchment, loosely cover, and let rest 30 minutes. High hydration relaxes the dough naturally—no kneading required.
Caputo Gluten Free Pizza Dough Recipe – Shaping and Topping
- Shape with wet fingers. Press from centre outward, leaving a 1 cm rim. Because of the batter-like texture, gravity helps stretch the circle to 25 cm.
- Add light toppings. Spread only 60 g tomato passata, sprinkle 45 g mozzarella, and add basil leaves. Excess sauce sinks gluten-free crust.
Caputo Gluten Free Pizza Dough Recipe – Baking
- Bake hot and fast. Slide parchment onto the 260 °C stone. Bake four to five minutes. Rotate once for even char.
- Finish. Broil 30 seconds for leopard spots if your oven top heat is weak.
- Rest and serve. Cool two minutes to set crumb, then slice and fold like classic pizza.
Caputo Gluten Free Pizza Dough Recipe – Advanced Techniques
Because you may crave even loftier crust, implement these expert moves:
- Push hydration to 90 %. Add 32 g extra water. The dough becomes looser but puffs dramatically.
- Cold ferment 24–48 hours. Enzymes break starch chains slowly, deepening flavour the way long-ferment wheat dough does.
- Steam boost. Toss three ice cubes onto a pre-heated cast-iron skillet on the oven floor. Initial steam expands air cells before the crust sets.
- Double-deck heat. Place a second steel on an upper rack. Radiant top heat browns cheese while bottom heat sets the base.
- Rice-flour dusting. Dust your peel with rice flour to keep the bake strictly gluten-free.
Caputo Gluten Free Pizza Dough Recipe – Troubleshooting Guide
| Symptom | Likely Cause | Immediate Fix |
|---|---|---|
| Dough impossible to handle | Excess humidity; water mis-measure | Oil hands; reduce water by 10 g next batch |
| Pale crust | Stone under 230 °C | Pre-heat 45 min; finish under broiler |
| Gummy centre | Under-bake; toppings too heavy | Extend bake one minute; use lighter toppings |
| Sparse rise | Dormant yeast; cold dough | Proof yeast separately; let dough warm 30 min |
| Rim cracking | Hydration too low | Add 20 g water; handle gently |
Quick quote: “Most gluten-free failures trace back to low heat or low hydration—solve those, and the dough performs.” — Dr. Carla Mast, Food Scientist
Caputo Gluten Free Pizza Dough Recipe – Creative Variations
- Vegan Caputo Gluten Free Pizza Dough Recipe
- Swap honey for maple syrup.
- Top with cashew mozzarella and roasted veggies.
- Sourdough Caputo Gluten Free Pizza Dough Recipe
- Replace 30 g water with 30 g mature gluten-free rice starter.
- Reduce instant yeast to 1 g.
- Cold ferment 24 hours for a gentle tang.
- Herb-Infused Caputo Gluten Free Pizza Dough Recipe
- Add 4 g dried rosemary and 2 g garlic powder during mixing.
- Pairs beautifully with white-sauce toppings.
- Protein-Boosted Caputo Gluten Free Pizza Dough Recipe
- Stir in 15 g chickpea flour.
- Texture remains light while protein climbs to 4 g per slice.
Caputo Gluten Free Pizza Dough Recipe – Nutrition & Storage
Nutrition Facts (per 100 g baked base)
| Calories | Carbohydrates | Protein | Fat | Fibre | Sodium |
|---|---|---|---|---|---|
| 222 kcal | 47 g | 2 g | 2.5 g | 3.5 g | 220 mg |
Numbers exclude toppings and may vary ±5 %.
Storage & Reheating Table
| Stage | Fridge Life | Freezer Life | Reheat Method |
|---|---|---|---|
| Raw dough | 48 h | 3 months | Thaw overnight; shape cold |
| Blind-baked base | 4 days | 6 months | 230 °C for 4 min |
| Leftover slice | 3 days | 1 month | Skillet 2 min, lid 30 s |
Tip: Wrap bases tightly to prevent freezer burn. Moreover, label dates to track freshness.
Caputo Gluten Free Pizza Dough Recipe – Comparing Other Gluten-Free Flours
| Feature | Caputo Fioreglut | King Arthur Measure-for-Measure | Bob’s Red Mill 1-to-1 |
|---|---|---|---|
| Recommended hydration | 80–90 % | 65 % | 70 % |
| Typical texture | Chewy, elastic | Slightly crumbly | Cake-like |
| Needs extra binder? | No | Often xanthan | Often guar gum |
| Wheat-like flavour | ★★★★★ | ★★★☆☆ | ★★★★☆ |
| Average US price (per kg) | $6.50 | $7.00 | $5.90 |
Consequently, many pizzerias prefer Fioreglut despite the slightly higher cost, because repeat sales offset ingredient price.
Caputo Gluten Free Pizza Dough Recipe – Real-World Case Studies
Case Study 1 – The Boston Food-Truck Boom
Sarah, owner of Crust Crusaders, replaced her old rice-blend crust with the Caputo Gluten Free Pizza Dough Recipe every Thursday.
| Metric (8-week average) | Before | After |
|---|---|---|
| Gluten-free pies sold/day | 16 | 42 |
| Yelp GF rating | 4.1 ★ | 4.8 ★ |
| Average ticket value | $12.40 | $15.10 |
Because customers tasted no compromise, many non-celiac diners switched to the gluten-free option.
Case Study 2 – Home-Baker Success
María from Madrid documented her first three attempts online:
| Attempt | Hydration | Fermentation | Result |
|---|---|---|---|
| #1 | 70 % | 1 h warm | Dense, cracks |
| #2 | 80 % | 12 h cold | Good rise; pale top |
| #3 | 85 % | 24 h cold | Leopard-spotted perfection |
Her conclusion: “Higher water and patience equal professional crust even in a basic electric oven.”
Caputo Gluten Free Pizza Dough Recipe From DishBloom!
Caputo Gluten Free Pizza Dough Recipe
Equipment
- Digital kitchen scale
- Mixing bowl or stand mixer with paddle
- Dough scraper
- Parchment paper squares (oiled)
- Pizza stone or steel
- Oven thermometer or infrared thermometer
- Cling film or towel (for covering dough)
- Peel or baking tray for oven transfer
Ingredients
- 2 ⅔ cups Caputo Fioreglut gluten-free flour
- 1 cup + 2 tablespoons warm water room temperature, not hot
- ½ teaspoon instant dry yeast
- 1 ¾ teaspoons fine salt
- 1 tablespoon olive oil extra-virgin preferred
- 2 teaspoons honey or maple syrup optional, helps browning and flavor
Instructions
- Activate yeast: In a small cup, mix yeast, honey, and 50 g of the water. Let it sit for 5 minutes until foamy.
- Combine dry: In a large bowl, whisk Caputo Fioreglut flour with salt.
- Hydrate: Pour the activated yeast and remaining water into the flour. Mix vigorously for 2–3 minutes using a spoon or paddle attachment. The mixture should resemble thick pancake batter.
- Add oil: Drizzle in olive oil and mix for another minute until dough becomes smooth and shiny.
- First rise: Cover the bowl with cling film or towel. Let the dough ferment at room temp (24–25°C) for 1 hour, or refrigerate for up to 8 hours for more flavor.
- Divide & rest: Lightly oil your counter and divide the dough into two equal portions. Set each on oiled parchment. Let rest covered for 30 minutes.
- Shape: With wet fingers, press each dough into a 25 cm (10-inch) round, leaving a raised edge.
- Top lightly: Use no more than 60 g of sauce and minimal cheese to avoid sogginess.
- Bake: Preheat your pizza stone at 260°C (500°F) for at least 45 minutes. Bake each pizza for 4–5 minutes or until crust blisters and cheese bubbles.
- Serve: Let cool for 2 minutes, then slice and enjoy!
Notes
- Use oiled parchment and wet hands when shaping the dough—it’s sticky but forgiving.
- For best flavor, cold ferment the dough overnight.
- Don’t overload with sauce or toppings; gluten-free doughs are delicate.
- This dough works best at high heat (500°F / 260°C+).
Conclusion
With the Caputo Gluten-Free Pizza Dough Recipe, achieving a perfect gluten-free pizza is as simple as following an Italian tradition. It’s not about “keeping up” with trends; instead, it’s about restoring authentic, artisanal recipes that have wonderful chewiness and aroma alongside blistered crusts characteristic of traditional Neapolitan pizza. Be it dietary restrictions or just easy-to-enjoy, enormously satisfying options such as wheat-free pasta, Caputo takes the guesswork out of the experience, serving no-nonsense solutions instead.
A combination of tips like cold fermentation alongside proper shaping techniques is now more than enough for you to take advantage of the elasticity rules dough has to offer. Manoeuvring through these hurdles allows you not only to bring back your memories of the best times at the apt review but also serve yourself homemade tasty joy rides, which add spicy zing while retaining crispiness and tenderness every bite savours in love while packing ease for a vegan option, sourdough ways or protein-packed beats “your personal touch”.
What are you holding out for? Let us begin by preheating the oven, brushing off your pizza stone, and testing this recipe for Caputo’s Gluten Free Pizza Dough. Make sure to post your results on social media and tag us because we would love to follow your pizza adventure. You’re about to transform the idea of gluten-free baking using only one dough ball at a time. Enjoy!
FAQs: Caputo Gluten Free Pizza Dough Recipe
Frequently Asked Questions about Caputo Gluten Free Pizza Dough Recipe
Can I freeze Caputo gluten free pizza dough?
Yes, you can freeze shaped or unshaped Caputo gluten free dough for up to 3 months. Thaw overnight in the refrigerator before baking.
Is Caputo Fioreglut safe for celiacs?
Yes. Caputo Fioreglut is certified gluten-free under 20 ppm and safe for people with celiac disease, unless they also have a wheat-starch allergy.
Why is my gluten free crust gummy in the centre?
This usually means it was under-baked or topped too heavily. Use less sauce and bake on a very hot surface (at least 260 °C / 500 °F).
Does Caputo gluten free flour need xanthan gum?
No. Caputo Fioreglut is formulated to work without gums, thanks to its special starch and fibre blend.
Can I make the dough without yeast?
Yes. For a quicker version, use 1 tablespoon of baking powder instead of yeast. The texture will be more biscuit-like but still enjoyable.
Share Your Twist! 🍕✨
Tried the Caputo Gluten Free Pizza Dough Recipe with your own unique flair? Maybe you added fresh herbs to the crust, swapped in a sourdough starter, or topped it with something totally unexpected?
We’d love to see your delicious creations and hear your tips!
👉 Drop a comment below with your version of the recipe
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💬 Or share your twist in our newsletter and get featured in the next post!
Remember, there’s no wrong way to enjoy great pizza especially when it’s gluten-free and made with love. ❤️
