The first is, you should always cook this dough in high temperatures-usually 90 seconds at 900 degrees F. Second is, sugar is not used with this flour. Using ice cold water and warm water is usually for Mondako or pizza blend doughs and is not really good for Caputo flour.
Combine Caputo gluten-free flour and salt in a large mixing bowl and set aside. Combine yeast and warm water in a small bowl, give it a light mix and allow yeast to activate for 3-5 minutes. Add olive oil to yeast mixture and stir. Add yeast mixture to the flour mixture and mix on medium speed in your standing mixer for 8 minutes.
Other Caputo 00 flours are Classica and Chef’s Flour. All three have different protein percentages, and for pizza dough, the optimal is 12% which is the exact percentage of the Pizzeria flour. Classica has 11%, and Chef’s Flour has 13%.
The protein content of Caputo 00 Americana is 14.25%, which is higher than most of the other Tipo 00 flours. In addition to their Tipo 00 pizza flours, Caputo also makes several other quality flours. An example is semolina, which I use to dust my pizza peels to make the pizza slide off more easily.