Gluten-Free Pan Pizza-Caputo Flour
Light, airy, and crispy, from Detroit to Sicilian, this gluten-free recipe is perfect for all your favorite pan recipes! Par-bake and use same day or freeze your shells for up to 3 months!
Ingredients
- 20g Caputo Lievito Dry Yeast
- 50g Olitalia Extra Virgin Olive Oil
- 1kg Caputo Gluten Free Flour
- 5g Baking Soda
- 850g Cold Water (60-65F)
- 25g Salt
- Ciao Authentica Crushed Tomatoes
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