How to Make Gluten-Free Pizza That Doesn't Suck

You're getting married?!?! Congratulations, buddy! Very happy for you.

Your king arthur gluten free 00 pizza flour dough is way off. Following the recipie on the back of the package will yeild dough that doubles in size and has a considerable amount of air bubbles. I think it was an unfair comparison against the caputo. Since gluten free doughs preform different then regular flour its cruicial to follow the recomended weight measurments provided on the package. It states on the bag to increase hydration by 50% when using traditional dough recipies. The recipie they provide is 122% water, 2.5% salt, 2.5% yeast, 5.5% sugar, 5.5% oil.

Baking soda (which is in baking powder) makes the dough more alkaline, and that is what's causing the increased browning. You can definitely use it to get leopard spotting by relying less on baking and more on the broiler. You don't have to since you've landed on a good solution. But if you plan to experiment some more, that's something to try.

Caputo is definitely the best I’ve found. Tips and tricks that I got from a few YouTube videos: ferment wrapped in plastic wrap to trap as much air as possible. For the browning: parbake, top, then paint the crust with olive oil before the final high temp bake. You can even use a kitchen torch to finish off once it comes out for real char.

When you said you doubted you can make anything better than whats around already, I disagree. You have a knack for resaerching and figuring things out by trial and error. I have no doubt you would succeed in making a better blend or equal if you chose to!

Oh shit! You getting married?? Congratulations!! Much love and keep them coming wherever you can ❤❤

That was hilarious when the squirrel was running around your kitchen! 😂

my mom has celiac disease, so thank you for testing out these flours! im going to give this a shot so she can have pizza again

Thank you for sharing this video with us. You answered an important question that I had: gluten isn't necessary for large bubbles.

New to pizza making. Just tried this using your recipe. Didn't think it would turn out, as the dough was pretty wet. Came out incredible! Great flavor and texture. Thanks!

Thanks for doing this. I have IBS and its nice to have more options. I have also found that adding sourdough starter to a normal wheat dough makes it completely fine for me to digest.

I COMMENTED ON ONE OF YOUR LAST PIZZA VIDEOS ABOUT MAKING GF PIZZA AND YOU FOLLOWED THROUGH, I AM SO EXCITED TO COPY THIS THANK YOUUUUUUUUUUU!

Great Video, Thank You my friend. I find using cornmeal to coat the Caputo dough before stretching helps with browning🙏💕🍷🇮🇹

Thanks for running these experiments. This is how we improve. Trial and error.

The video you referenced from America’s Test Kitchen had a build your own flour blend recipe that I found is the best gluten free pizza recipe I’ve tried

thanks so much for this. I would also love a video on the topic of amazing baked crusts with garlic dipped into sauce. This is my latest craze and it's just amazing, and has no cheese.

THANKS FOR DOING THIS!! I have a buncha friends who can't eat gluten so this is a huge help

When thinking about the inverse square law you could potentially get a little less even browning if you moved the steel as close as you could to the broilers. The closer your pizza is to the heat source, the greater the differences in temperatures between two spots, such as a low and high point on the crust.

Dude, loved this video. Great content and that music choice was sick.

I have a weird thought. If the goal is to get rid of gluten, because some people are allergic to it, what would happen if we replaced the gluten with another protein that people with celiac disease can digest properly? Would that help to improve the texture of the dough?