u/BeerBreadCoffee

I don’t have a medical allergy to gluten or wheat but seem to be gluten “sensitive”. A hard knock for a decade + sourdough guy. But you roll with it. A couple gluten free Friday Pies. Super fun to figure it all out.

Made a couple GF Pizzas on the Gozney last night. 24 hour cold ferment, baked at ~900°F. Turned out really good.

Caputo FiorGlut - 100%

Hydration - 80%

Olive Oil - 2%

Salt - 3%

Dry Active Yeast - ~ 1%