Gluten Free Pizza and Dough Recipe
28
28 ounce can:
28 ounce San Marzano tomatoes ( If unavailable, use standard tomatoes with some sugar to round out the flavor )
2 teaspoons salt
1000 grams Caputo Gluten-Free Pizza Flour
800 ml room temperature water
15 grams fresh yeast ( 2 teaspoons of instant dry yeast no proofing necessary or active dry yeast. )
35 grams extra virgin olive oil
35 grams sea salt
Rice flour for dusting and dough shaping
28 ounce San Marzano tomatoes ( If unavailable, use standard tomatoes with some sugar to round out the flavor )
2 teaspoons salt
1000 grams Caputo Gluten-Free Pizza Flour
800 ml room temperature water
15 grams fresh yeast ( 2 teaspoons of instant dry yeast no proofing necessary or active dry yeast. )
35 grams extra virgin olive oil
35 grams sea salt
Rice flour for dusting and dough shaping
The recipe is right on the bag of Antimo Caputo Fioreglut (gluten-free) flour. It is milled in Napoli Italy, the epicenter and origin of Neapolitan pizza. Having manufactured flour since 1924, I am quite...
See the full directions on my site
Nutritions
Calories
5786
Sodium
24261mg
1010% DV
Fat
162g
249% DV
Protein
260g
521% DV
Carbs
903g
307% DV
Fiber
104g
418% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat75g379%
Polysaturated Fat17g110%
Monosaturated Fat68g428%
Cholesterol328mg110%
Sodium24261mg1010%
Potassium11606mg331%
Protein260g521%
% DAILY VALUE*
Total Carbohydrate
Fiber104g418%
Sugar38g76%
Vitamin A3047IU60%
Vitamin B618mg924%
Vitamin C53mg89%
Calcium4659mg465%
Iron27mg155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.