Gluten Free Pizza and Dough Recipe
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"Gluten Free Neapolitan Pizza"
Serves | Prep Time | Cook Time | PizzaWhy I Love This Recipe
In this pizza dough recipe, after researching a bunch of alternatives, I decided to pursue a recipe that should mimic a true Neapolitan Pizza experience, in a gluten free way. I went to the source of a true Italian flour manufacturer, known for their great “00” flour and got my hands on there version of “Gluten free 00 flour”. While there are many recipes for creating gluten-free pizza flour, this one comes straight from the horse’s mouth, so to speak. Check out the recipe at https://www.ilfornino.com/blog/gluten-free-pizza-and-dough-recipe/
Ingredients You'll Need
1000 grams or 35 oz. of Caputo Gluten-Free Pizza Flour
800 ml. or 38 oz. of room temperature water
15 grams or ½ oz. of fresh yeast OR 2 teaspoons of instant dry yeast (no proofing necessary) or active dry yeast
35 grams or 1 and ¼ oz. or 2 and 2/3 tablespoons of extra virgin olive oil
35 grams or 1 and ¼ oz. or 2 tablespoons of sea salt.
Rice flour for dusting and dough shaping.
Directions
In a mixer with dough hook, or a large mixing bowl, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use an oiled spatula to scrape the sides of the bowl to make sure everything is mixed.
Add the extra virgin olive oil, and mix on the slowest speed for 2 more minutes.
Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest.
Form individual dough balls each 250 grams (approximately 9 oz.) to 280 grams (approximately 10 oz.) with hands that have olive oil on them. This will prevent sticking.
Place each dough ball into its own container or wrap each tightly with plastic wrap. Place in the refrigerator for at least 3 hours up to a maximum of 24 hours.
Remove your dough balls from the refrigerator and dust with rice flour or Caputo Gluten Free Flour. There is no need to bring to room temperature.
This will become the crust. Be careful as to not tear holes in the gluten free pizza crust. If you do get a hole, simply pinch and repair. Most importantly, you need to maintain a slight ridge around the pie.
Gently rotate the pie while repeating step 2 until the desired diameter is reached.
Make sure the pie doesn’t stick to surface by adding some rice or gluten free flour.
Start your fire and preheat your Wood Fired Oven making sure the oven floor pizza stone is uniformly hot. A good heat soaking of the oven floor is essential for creating the crispy crust associated with your Gluten Free Pizza.
Cook and rotate, as you would do with a standard pizza. Keep in mind initially the pie is very fragile.
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