GF pizza at home

Look at that crust!

The recipe is very simple, the amounts below make two of the pizzas above, or as we do, one that size and two smaller ones for the children like this:

Ingredients

• 333g Caputo Fioreglut Gluten Free Flour
• 2/3 teaspoon salt
• 2/3 teaspoon granulated sugar
• 7g gluten free yeast
• 300ml warm water
• A glug of olive oil

Technique

That’s it, chuck it all together and mix it really well, then kneed for a good 20 minutes on flour.

Or, cheat and use a bread maker which does that for you! we use a Panasonic SD-YR2550SXC for all of our bread making as it has excellent gluten free programs.

If you want to sour it up a bit then put it in the fridge for 1-24hrs.

We then roll it out on gluten free polenta and flour, the aftermath below….

Gently work the dough to shape with your fingers, so it’s as thin as it can be in the middle (careful as it does tear still) with a bit raised around the edge.

If you like at this point you can leave it to rise a little bit to get some air into the crust.

We then top with whatever everyone fancies but don’t go over the top, less is more!

Cooking

To cook, we use a Gozney Roccbox but you can do them in the oven as well. (We bought locally from the excellent Shack Group )

We get the oven to +400c then turn the flame down (we found with the flame up, the toppings burned), chuck the pizza in for 60 seconds, then rotate it 90 degrees.

Do that 4 times and it’s usually spot on, be brave and don’t take it out too early!

We then turn the flame back up between cookings to ensure it stays hot