Go Back
Print

Pizza Crust – Gluten and Gluten Free

It is far more accurate to weigh baking ingredients than to measure in a cup. A good scale will make all the difference. Pizza flour makes a difference as does pizza yeast – which will not “snap” back or rise as much as regular yeast. The carb count for both Gluten and Gluten Free is very close – the difference is in the amount of flour. Gluten Free is far denser, hence using less flour and more yeast/oil.

*A note about Gluten Free Pizza Flour - only use Caputo. I have tried with other brands and the results aren't the same. If you live in Calgary, Lina's Italian Market sells fresh "Gluten Friendly" pizza dough. I use the same CHO as below for the GF Pizza.

Course Lunch, Main Course
Cuisine Italian
Keyword Caputo Pizza Flour, Rao's Pizza Sauce

Ingredients

Gluten:

  • 306 grams Caputo Tipo “00” pizza flour (55 CHO/1/2 cup/80 gr) 206.25
  • 1 tsp. (8 gr) salt
  • 200 ml (180 gr) warm water
  • 1 tsp. (2 gr) pizza yeast
  • 1 tsp. (4 gr) olive oil
  • 1 TBSP Flour or cornmeal for rolling and 1 TBSP olive oil.

CRUST ONLY:

  • TOTAL CHO – 2 CRUSTS ONLY 206.25 CHO
  • TOTAL WEIGHT 482.5 GRAMS
  • EACH PIZZA TOTAL CHO 103.12 CHO
  • EACH PIZZA TOTAL WEIGHT 241.25 GRAMS
  • 103.12 CHO DIVIDED BY 241.25 GRAMS = .427 CHO/GRAM
  • PIZZA CUT INTO 6 EQUAL SLICES = 17.18 CHO/SLICE
  • PIZZA CUT INTO 8 EQUAL SLICES = 12.89 CHO/SLICE

CRUST AND SAUCE PER PIZZA:

  • ½ CUP RAO’S PIZZA SAUCE (1/4 cup/63 gr = 2 CHO) 4 CHO
  • + TOPPINGS OF CHOICE
  • EACH PIZZA TOTAL CHO 103.12 CHO + 4 CHO = 107.12 CHO
  • EACH PIZZA TOTAL WEIGHT 241.25 GRAMS + 126 GRAMS 367.25 GRAMS
  • 107.12 CHO DIVIDED BY 367.25 GRAMS = .29 CHO/GRAM
  • PIZZA CUT INTO 6 EQUAL SLICES = 17.85 CHO/SLICE
  • PIZZA CUT INTO 8 EQUAL SLICES = 13.39 CHO/SLICE

Gluten Free:

  • 250 grams Caputo GF pizza flour (81.7 CGO/100gr) 204.25
  • 1 tsp. (8 gr) salt
  • 200 ml (180 gr) warm water
  • 2 tsp. (4 gr) pizza yeast
  • 2 tsp. (8 gr) olive oil
  • 1 TBSP Flour or cornmeal for rolling and 1 TBSP olive oil.
  • RAO’S PIZZA SAUCE (1/4 cup/63 gr = 2 CHO)
  • + TOPPINGS OF CHOICE

CRUST ONLY:

  • TOTAL CHO – 2 CRUSTS ONLY 204.25 CHO
  • TOTAL WEIGHT 437 GRAMS
  • EACH PIZZA TOTAL CHO 102.12 CHO
  • EACH PIZZA TOTAL WEIGHT 218.5 GRAMS
  • 102.12 CHO DIVIDED BY 218.5 GRAMS = .467 CHO/GRAM
  • PIZZA CUT INTO 6 EQUAL SLICES = 17.02 CHO/SLICE
  • PIZZA CUT INTO 8 EQUAL SLICES = 12.76 CHO/SLICE

CRUST AND SAUCE PER PIZZA:

  • ½ CUP RAO’S PIZZA SAUCE (1/4 cup/63 gr = 2 CHO) 4 CHO
  • + TOPPINGS OF CHOICE
  • EACH PIZZA TOTAL CHO 102.12 CHO + 4 CHO = 106.12 CHO
  • EACH PIZZA TOTAL WEIGHT 218.5 GRAMS + 126 GRAMS 344.5 GRAMS
  • 106.12 CHO DIVIDED BY 344.5 GRAMS = .3 CHO/GRAM
  • PIZZA CUT INTO 6 EQUAL SLICES = 17.68 CHO/SLICE
  • PIZZA CUT INTO 8 EQUAL SLICES = 13.2 CHO/SLICE

Instructions

  1. In a large bowl, mix flour and salt. Set aside.
  2. In a medium bowl, add warm water, sprinkle yeast on top and add olive oil. Give a gentle stir and add to the flour.
  3. Stir flour and water until mixed and then knead for 3 minutes. Set aside, uncovered on counter for 15 minutes.
  4. Knead again 3 minutes. Drizzle with olive oil and spread olive oil over dough ball. Place in a clean dish and cover with a damp cloth. Leave to rest on the counter for 3-4 hours or for 8-24 hours in the refrigerator. If refrigerated, let rest on counter 1 hour prior to rolling.
  5. Place pizza stone, if using on the bottom rack. Pre heat oven to 500.
  6. Cut pizza dough into 2 equal pieces. Stretch or roll 2 pizzas as thick or thin as desired, using a little flour, cornmeal so that dough does not stick to bread board or pizza paddle.
  7. Top each with ¼ or ½ cup Rao’s pizza sauce.
  8. If using a pizza stone, slide pizza from bread board or pizza paddle onto stone.
  9. If using pizza pan (metal) add 1 TBSP olive oil and spread on pizza pan. Slide pizza on to pan.
  10. *If using bocconcini, bake crust and sauce for 5 – 7 minutes. Then add bocconcini and bake another 3 minutes. Remove from oven, top with fresh prosciutto and basil.
  11. * If using peppers, mushrooms, onions, pepperoni etc. add them to the pizza when it goes into the oven.
  12. Baking time may vary dependent on crust, toppings and oven temperature.