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Simple Recipes for Every Day

Gluten Free Pizza Dough

cheese pizza made with homemade gluten free pizza dough on a pizza peel
  • Serves:  8
  • Prep Time:  5 hrs 30 min
  • Cook Time:  10 min

Ingredients

  • 1½ teaspoons (5 grams) instant dry yeast
  • 1 cup (240 grams) warm water (110°F to 115°F)
  • 1 tablespoon (12 grams) extra-virgin olive oil, plus more for greasing
  • 2⅓ cups (300 grams) Caputo Fioreglut Gluten-Free Flour plus more for dusting (not suitable for people allergic to wheat)
  • 1½ (8 grams) teaspoon fine sea salt

Method

  1. In a small bowl, sprinkle the yeast over the warm water. Stir briefly, then set aside to proof for 5 to 10 minutes. Drizzle with 1 tablespoon oil and stir to combine.
  2. In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and, using your hands (see Note), mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead the dough with floured hands until smooth, about 3 minutes.
  4. Grease a separate large bowl with olive oil. Form the dough into a ball, place it in the oiled bowl, cover with plastic wrap, and set aside for 1 to 2 hours, until doubled in size.
  5. Divide the dough into two even balls. Transfer to a well floured proofing box, or floured individual bowls, cover with plastic, and set aside for 3 to 5 hours, until doubled in size.
  6. Use as the base for your favorite pizza recipe or store frozen in an airtight container for up to 3 months (when ready to use, bring to room temperature).

Notes

To Make a Pizza:

  1. Preheat your pizza oven to 900 degrees or traditional oven to 500°. Lightly flour a pizza peel, line a large sheet pan with parchment paper and lightly flour it, or prepare a pizza stone by placing it in the oven.

  2. Transfer the dough to the prepared pizza peel, or prepared baking sheet. Starting from the inside, carefully press a circular base, ¼-inch thick, using your fingers, gently push the dough to the outside, being careful not to tear the dough. Continue, in a circular motion until the crust is 9 inches wide with a 1-inch crust that is not pressed down with your fingers. If using a pizza peel, give it a jiggle to make sure the dough is not sticking to the peel before adding your toppings.

  3. Once your pizza is topped, give it another jiggle to make sure it isn’t sticking. Place your pizza into your pizza oven and cook, rotating every 25-30 seconds, until the crust has risen and begins to slightly char, about 2 minutes total. Alternatively, transfer to a pizza stone and bake in your oven for 10-12 minutes until golden brown.

  4. Brush the crust with olive oil and Serve pizza immediately.