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Gluten Free Neapolitan

Prep Time10 mins
Resting time2 hrs
Total Time2 hrs 10 mins
Keyword: Gluten-free, Neapolitan pizza

Ingredients

1 Kg Recipe

  • 1 Kg - Flour 2,2Lbs (100%)
  • 800 g - Water 28oz (80%)
  • 35 g - Salt 1.2oz (3.5%)
  • 30 g - Extra Vergine Olive Oil 1oz (3%)
  • 15 g - Yeast (fresh) 0.5oz (1.5%)

5 Kg Recipe

  • 5 Kg - Flour 11Lbs (100%)
  • 4 L - Water 8.8Lbs (80%)
  • 175 g - Salt 6.2oz (3.5%)
  • 150 g - Olive Oil 5.3oz (3%)
  • 50 g - Yeast (fresh) 1.7oz (1%)

Instructions

  • Place water in mixer bowl and melt the yeast
  • Then add all the flour at slow speed
  • After 2 min add the salt
  • When all the flour is absorbed add the olive oil
  • Total mixing time should be 10 min
  • Divide the dough in the desire size (300g suggested size for 13inch)
  • Wrap the dough in the plastic using glove wet with olive oil
  • Put the dough in the refrigerate and after 2 hours will be ready to use
  • Shelf life is approximately 2 days in the cooler
  • Stretch on the bench with Caputo rice flour
  • Best result at 800F