Discover the ultimate gluten-free pizza with Caputo flour! Explore Detroit style and thin crust options for a delicious experience.
Discover the Ultimate Gluten-Free Pizza Techniques with Caputo Flour: From Detroit Style to Thin Crust!
This recipe presents an impressive gluten-free pizza dough that achieves a remarkable balance of texture and flavor. The creator made a slight adjustment to the hydration level, reducing it from 80% to 75%, resulting in an incredible outcome. This refined dough is versatile, allowing for the preparation of both thin-crust and Detroit-style gluten-free pizzas, catering to various preferences and styles of pizza lovers.
For those interested in crafting their own gluten-free pizza at home, a notable ingredient in this recipe is Caputo Gluten-Free Pizza Flour, which plays a significant role in achieving the ideal dough consistency. Additionally, the use of fresh tomatoes and a carefully curated cheese blend enhances the overall flavor profile, making it a standout option for anyone seeking a fulfilling gluten-free pizza experience.
Unleashing the Ultimate Gluten-Free Pizza Experience: From Caputo’s Magic to Irresistible Detroit and Thin Crust Delights!
I just want to give you a a good look. Would you look at that? Look at this pizza. Look at it. This is glutenfree. Hey folks, welcome to the Best Pizza Shop. I am Jesse. If you’re new to the channel, welcome. If you like what you see today, please consider liking this video and subscribing to my.
Channel. It is my goal to build the best East Coast style pizza in Beaver County, Pennsylvania, and ultimately be a destination for pizza lovers everywhere to come and try my pizza. Last week I tried out the Caputo very glute gluten-free flour. Uh I had a request from a friend to make a gluten-free pizza and I took.
Her up on it. I think the the pizza turned out to be fantastic. However, I believe I can make it even more fantastic. Uh, Caputo sent me this fantastic apron as well as another bag of Frier Guth flour. And I am going to make another attempt. I am making both a regular pizza as well as a Detroit style.
Deep dish. This time I use the exact same pulish recipe I used in my last gluten-free video. I will link to that below. But I reduced the overall hydration content in the dough. The previous recipe was 80% hydration, which means for every 100 g of flour, there are 80 g of water.
In this recipe, I reduced to 75 g of water per 100 g of flour. I’m hoping that the dough will be a little bit crispier than it was last time, have less flop, and that it’ll be a little bit more like the type of pizza I like that has a good char on the bottom, um, but also does not have much of a flop. So, um, as always, I’m using Jersey.
Fresh tomatoes. Um, the link to my recipe, it will be in the description below. I’m also using the Grande 50/50 blend of whole milk and skim milk mozzarella. This cheese was given to me by a sales rep at Grande. This brand of cheese, in my experience, is the best cheese on the market. If you disagree and have found a cheese that is better,.
Would you please leave in the comments so I can give it a shot? And as always, I’m using my favorite Two Rivers olive oil. I am looking forward to having Two Rivers Olive Oil reach out to me and sponsor my videos. I think we can make a great partnership. I like to use Two Rivers Olive Oil in all my videos and they make a fantastic product. They are.
Located in Beaver, Pennsylvania, which is where I am located as well. So, I’m going to start off by just giving my surface a little dusting. and pulling out the pizza dough. If you remember from the last video, this dough is relatively delicate. There is no gluten or protein in this flour due to it being.
Gluten-free. Uh the protein is what makes the dough strong. It’s also what gives it um that chewiness. So unfortunately glutenfree flour does not have that. If you remember last time it was very very challenging to get a 16-in pizza out of this dough recipe just because it’s so fragile. It is very.
Delicate, but I am going to do my best to keep as much air in this dough and keeping it as round as possible without breaking it. If this was a traditional pizza dough recipe, I’d be able to pick up this dough ball and twirl it in the air. But again, because it doesn’t.
Have that gluten from the high protein in a traditional pizza flour, this dough would just fall apart on me, tear, have a big mess, and not a great looking pizza. Isn’t looking too bad. I want to start being a little more positive. Let me reframe that. This is.
Looking fantastic. Really freaking fantastic. This looks glorious. Really, really glorious. So, I’m going to be baking this pizza on the custommade pizza steel I made. It’s been preheating in the oven at 550° for about an hour now. If you’re.
Interested in learning more about the pizza steel that I fabricated myself, uh I will link to that in the description below. Again, my homemade sauce, I posted a video to this last week. You can find that in the description below, as I mentioned. Make sure we still have some some movement.
Here. We do. We’re doing great. First off, we’re going to do our Parmesan Romano tear into this grande 50/50 blend. Now, we’re going to do the cheese. I know a lot of you are wondering um why I’m always making cheese pizzas. I think any any schmuck.
Can throw some some fancy ingredients on a pizza, but if you’re not using good if you don’t have good sauce, good cheese, and good dough, that’s the foundation to a good pizza. It’s like throwing chrome wheels on a Dodge Neon or putting lipstick on a pig, as they like to say. I don’t like to say it, but somebody does. All.
Right, last but not least, let’s do a little drizzle here of Two Rivers olive oil. Boom. There it is. All right. It’s in the oven. Boom. All right. So, while that is in.
There, I’m going to get started on my Detroit style deep dish as well. had this rising for a few hours. Uh laid it out in here, uh stretched it out after coating the bottom with olive oil and I covered it and let it rise. It’s looking good. Um I don’t know what to.
Expect out out of a gluten-free dough in this Detroit style pan. I am going to cover this with cheese all the way to the edges. Having that cheese against the edge is what caramelizes. Have a lot of olive oil on.
The bottom of the pan. So, the dough is almost boiling. Traditional Detroit style pizza. has a racing stripe on top rather than under the cheese. I don’t know why they do weird things in Detroit. I don’t even know if they do weird things in Detroit. Apparently they.
Do. if they’re putting racing stripes on. Oh, maybe they’re doing racing stripes because it’s where they make cars. It’s the best I can come up with. Here it is. I’m going to go put this in as well. Going to go ahead and give this pizza a turn. Detroit style sizzling as well.
All right. Shouldn’t be much longer. So remember, I’m really after getting that nice char on the bottom, crispy crust, chewy, something that you can fold, but still maintains some stability, doesn’t flop over. You know what I’m.
Talking about. So, I just moved it from my pizza steel to a stone that was above the pizza steel. This stone has essentially been just charging up with heat the entire time the pizza was cooking beneath it. So, it’ll give it a little extra crisp on the bottom. Plus, it brings it close to the top to help.
Finish off that cheese nicely. Here it is. Nice and close without dropping it. That would have been devastating. Not sure how crispy it is, but we’re going to get in there real going to get in there real close. Sounds pretty good. Finish it with a little Two Rivers.
Olive oil. And of course, and we’re going to finish it with some sea salt. I’ll tell you one thing. Even if the dough didn’t turn out great, the cheese looks incredible. Here’s a closeup of that crust again. See that? Got a nice char. Just going to let it cool off for.
A minute while I take a peek at this. There. This is so far. I’m a little concerned it might not be cooked all the way through. I’m just going to move it up to the top there. So it is bit flaccid. But I’ll tell you.
What. It’s pretty darn good. Even for being gluten-free. I’m not even talking about being good for gluten-free. This is just good pizza. That’s what happens when you use really quality ingredients and you are constantly refining the.
Recipe. It’s It’s really really good. Look at this. Look at this. Look at that. It’s chewy, crunchy. Pizza’s unbelievable. I went to a regular pizza shop and ordered this pizza. expecting it to have gluten in it and I received this. I would not be.
Disappointed. I think it’s time to pull out the deep dish. Not trying to get burned by a 550° steel pan. So, we want to be real careful. Smells good. I’m not getting this out as gracefully as I would.
Like or at all. Tell you what, this pizza might be a permanent resonant to this pan. Here we go. Here we are. Look at that edge. You look at that edge. Just look at it. Just look at it. It.
Looks I can’t tell if it’s fully clipped or not. This is This is really good. This is really This is really good. You wouldn’t know that this is a gluten-free pizza. That’s gluten-free. I just want to give you a a good look. Would you look at that? Look at this.
Pizza. Look at it. This is glutenfree. Gluten-free. Um, I I’m just going to let you uh I’m just going to say goodbye. I I I don’t know how I could, you know, make this video any better. This pizza’s amazing. And you should definitely like this video and subscribe.
To my channel so that you can learn how to make pizza as good as I do.
