Neapolitan true gluten-free pizza
For the gluten-free folks out there craving a delicious and satisfying slice of pizza, look no further! World Pizza Champion Andrea Cozzolino shares his recipe for a truly authentic Neapolitan gluten free pizza.
TO PREPARE A DELICIOUSLY TASTY gluten-free pizza isn't all that difficult, thanks to the one and only Caputo Flour produced in my hometown Naples, Italy. Caputo has a range of flours to suit all baking styles and needs such as bread, pizza, cakes, pastries and pasta using the Caputo FioreGlut flour.
If you are thinking that in the absence of gluten you won't make a good pizza think again. When it comes to gluten-free pizza dough you must remember 5 simple rules!
- Buy good quality gluten free flour. I have tested lots and you wont find better than Caputo FioreGlut gluten free flour which is generally characterised by the presence of substances that help leaven and thicken the dough.
- The right elasticity. Unfortunately sometimes the issue with gluten-free flour is that the dough may not achieve the right texture and elasticity. You won't need to worry about this with Caputo FioreGlut Flour.
- The importance of long leavening. Gluten-free mixes tend to have a smaller and slower rise, so the ideal would be to leave the dough to rise overnight.
- Pay careful attention to salt! Did you know that salt inhibits the action of the yeast? So be careful, you should add it last, when all the other ingredients (including yeast) are combined.
- The importance of Cooking. The pizza must be cooked at very high temperatures. If cooking the pizza in a wood fire oven, ensure it is at 400à‚Â°C. If using a conventional oven, preheat to the highest temperature and cook for 15 minutes at 250à‚Â°C.
GLUTEN FREE MARGHERITA PIZZA
1kg Caputo FioreGlut flour
800 ml water
4g fresh yeast
20mls extra virgin olive oil
25g of salt
Sift flour into a bowl and make a well in the center and add water, oil. Add yeast and salt and mix to form soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Divide the dough into eight 320g balls, wrap with glad wrap and rest overnight. Gently shape each dough ball into a pizza by pressing lightly on the edges in circular motions. Place on a lightly oiled tray.
Spoon some good quality tomato sauce, such as Ciao whole peeled tomatoes, then top with buffalo mozzarella, basil and drizzle with extra virgin olive oil. Be sure to gently stretch the corners of the pizza just before placing in the oven. It will take about 90 seconds for the pizza to cook in a wood fired oven at 400à‚Â°C and approximately 15 minutes to cook in a conventional oven at 250à‚Â°C. If using a conventional oven, use a pizza stone if possible.
Once cooked, remove pizza from the oven and enjoy.