Thin crust Neapolitan pizza – tastes like Italy

I consider myself somewhat of a pizza connoisseur from many years before I developed celiac disease, and so far the Caputo FioreGlut recipe is the only one that has produced pizzas that are up to my high standards. With their recipe and flour, you can achieve incredible pizzas, particularly with a baking steel and an oven that can reach 550 degrees. Obviously you can achieve even better results with Neapolitan-style ovens that can reach 800-900 degrees.

For what it’s worth, several well-known pizzerias in NYC use this as their GF pizza base (Keste is notable among them).

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