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Gluten Free Pizza Dough Recipe

Gluten Free Pizza Dough with Caputo Fiore Glut

Caputo Fiore Glut produces the best possible gluten free pizza. It's wild how good this dough is.
4.50 from 2 votes
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Pizza Style: Neapolitan
Oven Type: Home Oven, Outdoor Pizza Oven
Keyword: Dough
Prep Time: 20 minutes
Cook Time: 2 minutes
Proof: 1 day
Total Time: 1 day 22 minutes
Servings: 1 300g dough ball (~14" pizza)

Equipment

Ingredients

  • 160 g Fioreglut flour
  • 1.5 g yeast
  • 120 g water Lukewarm to jumpstart the yeast
  • 5 g salt
  • 8 g olive oil extra virgin

Instructions

  • Add the yeast to the lukewarm water (microwaving it for 30 seconds results in the perfect 80-90F) and let sit for 5 minutes; this jumpstarts the yeast. Meanwhile, in the bowl of a stand mixer, mix together flour and salt. Slowly add water and mix with paddle; when it becomes too thick for the paddle, switch to dough hook or continue forming by hand until incorporated.
  • With a bit of olive oil on your hands to prevent sticking, form the dough into a ball (no need to fold since there is no gluten) and very lightly flatten it so it resembles a standard doughball. Wrap in plastic wrap, ensuring there is no air in with it, and bulk ferment at room temperature for 1 hour.
  • Place in refrigerator for 12-24 hours. Take the dough out 2 hours before baking with it so that it comes to room temperature.
  • Spread some more Fioreglut flour on a work surface. Remove dough from plastic wrap and place on floured surface, topping with a little extra flour. Starting from the inside and working your way outward, gently press the dough to flatten and spread into a circular shape. The goal here is not only to flatten the dough, but to push the oxygen within the dough outward and to the crust.
  • Place stretched dough onto a piece of parchment paper and continue building pizza with toppings of your choice.
  • If using an indoor oven, preheat to 550F with a pizza stone or pizza steel set on the bottom rack. With a peel, launch the pizza (with parchment paper under it) onto the stone/steel and continue baking for ~6-7 minutes or until crust becomes colored and cheese is bubbling.
    If using an outdoor pizza oven, preheat until ~800F - 900F. Launch pizza and cook for 2 minutes, turning frequently.