King Arthur 00 Pizza Flour, Gluten Free, 32 OZ

Description

Product Description Experience the joy of homemade gluten free pizza with King Arthur Gluten Free Pizza Flour. Our specially formulated blend brings the authentic taste and texture of traditional Neapolitan-style pizza to your gluten free kitchen. This 32 oz package is perfect for creating delicious, celiac-friendly pizzas that satisfy your cravings without compromising on flavor or texture. Our unique blend combines gluten free wheat starch, corn starch, and sorghum flour, enhanced with a cellulose and psyllium fiber blend, inactive yeast, and xanthan gum. This carefully crafted mix ensures your pizza dough achieves the perfect rise, airiness, and crispy crust that defines great pizza. Whether you have celiac disease, gluten sensitivity, or prefer a gluten free lifestyle, our pizza flour delivers exceptional results. Each bag yields seven 10" Neapolitan-style pizzas, ideal for family dinners or entertaining. For convenience, prepare the dough ahead of time by reducing yeast to 1/8 teaspoon and refrigerating for up to 24 hours after the first rise. To use, combine flour with water, yeast, and oil as per your recipe. Knead, let rise, shape, and top as desired. Bake in a preheated oven at high temperature for best results. The outcome? A perfectly crispy, airy crust rivaling traditional wheat-based pizzas. At King Arthur Baking Company, we're committed to spreading the joy of baking. Our gluten free pizza flour upholds high-quality standards, ensuring a delicious pizza experience every time. Store in a cool, dry place. Refrigerate after opening for extended freshness. Use clean, dry measuring tools when scooping. Allergen Information: Contains gluten free wheat starch. Produced in a dedicated gluten free facility. Embrace gluten free baking with King Arthur Gluten Free Pizza Flour and enjoy pizza night perfection! Directions To use, combine flour with water, yeast, and oil as per your recipe. Knead, let rise, shape, and top as desired. Bake in a preheated oven at high temperature for best results. Review: Good value great flavor - Great product, made a really good crust good flavor, no grit like some gluten free products. Review: Makes THE best gluten free pizza! - This flour makes the best GF pizza! Having Celiac Disease, I was very skeptical when this first came on the market as it has wheat starch. But research confirmed it's safe from a gluten perspective (do not consume if you a wheat allergy, of course). I've now made dozens upon dozens of crusts with this flour, and it's the bomb! I've made pizzas for folks who don't have to avoid gluten, and they cannot tell the difference. The first few times I made pizza crust, I stuck pretty closely to the recipe on the back of the package, substituting honey for the sugar. Now, I just wing it and add more flour or water depending on what kind of pizza I wish to make (thin, pan, etc.). It's been a success every time. So, so easy to make. I've found the flavor is much better if it rises for at least 2 hours, preferably longer. I usually try to make mine to allow for a 3-4 hour rise. I do not refrigerate unless I want an overnight rise (be aware if you follow the recipe for a overnight dough, it will not rise much when removed from the fridge as there's a very small amount of yeast when the overnight recipe is followed). I always use honey in place of sugar, I add pizza dough flavoring from KAF, and I up the salt. I also add more olive oil. I also very generously coat the dough with oil for the rise. Oil helps keep the pizza from sticking to hands when forming the crust, and it adds a lovely crispness when it bakes. I use parchment paper for forming the dough, and then I remove the paper after the pizza cooks for a couple of minutes (I use a pizza stone)...makes for a very easy release. It's also delicious when I take the very easy route of leaving it on the parchment paper; still crispy and browned). This is a very forgiving recipe, and it seems pretty foolproof. But I'm a very experienced cook and know what I'm looking for in the texture, so for a beginner or novice this might be different. Another thing I changed from the directions was the cooking temp. 500 degrees in an electric oven doesn't really give me leoparding for the crust, but I also don't care. We like our toppings to be browned and the crust to be crispy, so I cook at 450 degrees for a longer period. We prefer it this way. It's light and crispy and absolutely delicious. I highly recommend this product. I've been GF for 9 years now, and it wasn't until I discovered this flour that I made truly excellent GF pizza. Good ones, yes, but this product creates stellar pizza as close to the gluten filled one as you can get. Love, love, love this flour! I always keep this flour stocked in my pantry as we make pizza once a week, usually, and I will not use anything else. If you do not have a wheat allergy and you love pizza, do yourself a favor and try this. I get very sick if I ingest anything containing or cross-contaminated with gluten, and this flour has never caused any issues. KAF does certify their GF products, and I've never had a problem with them.