Frozen Gluten Free Padrino Pizza

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Frozen Gluten Free Padrino Pizza with Caciocavallo, Sopressata and Gaeta Olives, Shipped to Your Door

Diameter: 12 inches

The sweetness and biting of Caciocavallo meets the special flavor of Sopressata and Gaeta Olives, on a gluten free Padrino pizza with a Caputo Fioreglut crust.

✔ Home made dough made with Imported Gluten-Free flour 'Caputo Fioreglut'
✔ Caciocavallo Ragusano
✔ Imported Italian pilled tomatoes San Marzano area
✔ Sopressata
✔ Fresh basil
✔ Imported extra virgin oil
✔ Gaeta olives
✔ Grana cheese

Ingredients: Imported Gluten-Free flour 'Caputo Fioreglut', tomato sauce, Caciocavallo Ragusano, Sopressata, Gaeta olives, basil, Grana, extra virgin olive oil.

All frozen products must be placed in the freezer as soon as delivered to you. Preheat oven to 500F, allow pizza cook for 2.30 - 3.15 min in house oven or 2.15 - 3 min in commercial oven.

Frequently Asked Questions

What is Caciocavallo Ragusano?

Caciocavallo Ragusano is a hard cow milk cheese from the Ragusa area in Sicily, with DOP protection. On the Padrino it brings a sweet-salty bite that balances the Sopressata, with the milder Grana on top to round it out.

What is the difference between the gluten free Padrino and the regular Padrino?

The toppings stay identical: Caciocavallo Ragusano, Sopressata, Gaeta olives, basil, Grana and EVOO. The dough switches from Caputo Super Nuvola wheat to Caputo Fioreglut, the dedicated gluten free flour. Texture is slightly more dense, hold is similar. Both versions ship from the same Manhattan kitchen.

How do I cook a gluten free Padrino at home?

Thaw the pizza at room temperature for at least 30 minutes before cooking. Preheat your oven to 500°F on a baking sheet. Cook for 2:30 to 3:15 minutes in a home oven, or 2:15 to 3 minutes in a commercial oven. Gluten free dough crisps faster than wheat, so check the cornicione at 2:30 and pull as soon as it browns evenly.

Caciocavallo, Sopressata and Gaeta, All Gluten Free

Sealed cold right after baking, the gluten free Padrino pizza rides overnight in an insulated ice pack to your home. At 500°F the Caciocavallo opens first into pearly puddles, the Sopressata releases its oils into the tomato, and the Gaeta olives stay tender but firm. The basil curls fragrant out of the oven, the cornicione lifts golden, and the Padrino opens with the savory weight Naples built into the recipe centuries ago, before any gluten free crust existed in this country.

For the best frozen gluten free Padrino pizza on the US market today, with imported Caciocavallo Ragusano and Sopressata no supermarket shelf carries, Order it from Kesté Pizza Go and serve to your guests the same hearty pie regulars choose at our pizzeria on Fulton Street, on a Fioreglut dough that holds the chew.

How to Cook

Preheat the oven to 500°F

Remove the pizza from the freezer and let it sit at room temperature for 30 minutes

Remove the pizza from its packaging, remove the plastic wrap and place on a baking sheet

Make sure the oven has reached 500°F

Bake for 3 minutes (2:30–3:15 minutes in a home oven or 2:15–3:00 minutes in a commercial oven)

Cooking time may vary by up to 20 seconds depending on your oven

Enjoy your amazing pizza!

Pizza Padrino - Gluten Free

Frozen Gluten Free Padrino Pizza with Caciocavallo, Sopressata and Gaeta Olives, Shipped to Your Door

Frequently Asked Questions

Customer Reviews

Caciocavallo, Sopressata and Gaeta, All Gluten Free

How to Cook

Pizza Padrino - Gluten Free

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