Cold-Fermented GF Pizza (Caputo Fioreglut)

Name: Cold-Fermented GF Pizza (Caputo Fioreglut)
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Caputo Fioreglut flour; 320 g water (80% hydration); 8 g fine salt; 2 g instant yeast; 15 g olive oil; 2–3 tbsp drained crushed tomatoes; 100–110 g low-moisture mozzarella; 1–2 tsp olive oil (for pan); 2 tbsp Nutritional yeast; 1/2 tsp Maple Syrup

Gluten-free cold-fermented pizza using Caputo Fioreglut flour, baked in a cast-iron pizza pan at 550°F. Yields 2 × 11.5" pizzas with a crisp base and tender interior.

ItalianServes 441mentree

Servings4

Ingredients

400 g Caputo Fioreglut flour

320 g water (80% hydration)

8 g fine salt

2 g instant yeast

15 g olive oil

2–3 tbsp drained crushed tomatoes

100–110 g low-moisture mozzarella

1–2 tsp olive oil (for pan)

2 tbsp Nutritional yeast

1/2 tsp Maple Syrup

Method

Dough

1
Combine flour, yeast, nutritional yeast and salt. Add water, maple syrup and olive oil. Stir until fully hydrated.
2
Knead gently 2–3 minutes until smooth. Rest 15 minutes.
3
Cover and let sit at room temperature 30–45 minutes for initial rise.
4
Lightly oil bowl, cover tightly, refrigerate 12–24 hours (18 hours ideal).

Assembly & Bake

1
Remove dough 2 hours before baking. Divide into 2 balls (~375 g each). Round gently, cover, and rest 45–90 minutes.
2
Oil hands, place dough on parchment, press from center outward to ~⅛" thick with a slightly thicker rim.
3
Preheat oven to 550°F with cast-iron pizza pan on middle rack for 30–40 minutes.
4
Remove hot pan, brush with olive oil, slide dough on parchment onto pan. Remove parchment after 60–90 seconds.
5
Top with 2–3 tbsp crushed tomatoes and 100–110 g mozzarella per pizza. Bake 9–11 minutes, rotating once halfway.
6
Optional: broiler 30–60 seconds for top color. Rest 2 minutes before slicing.

Nutritionper serving · 1/4 of recipe

410kcal

14gProtein

53gCarbs

15gFat