Gluten Free Pizza and Dough Recipe

6
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

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...
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Nutritions

Calories
5786

Sodium
24261mg
1010% DV

Fat
162g
249% DV

Protein
260g
521% DV

Carbs
903g
307% DV

Fiber
104g
418% DV