Gluten Free Pizza and Dough Recipe
37
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 Fat 75g 379%
Polysaturated Fat 17g 110%
Monosaturated Fat 68g 428%
Cholesterol 328mg 110%
Sodium 24261mg 1010%
Potassium 11606mg 331%
Protein 260g 521%
% DAILY VALUE*
Total Carbohydrate
Fiber 104g 418%
Sugar 38g 76%
Vitamin A 3047IU 60%
Vitamin B6 18mg 924%
Vitamin C 53mg 89%
Calcium 4659mg 465%
Iron 27mg 155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
