Think gluten-free pizza can’t be delicious? Think again! In this guide, we’ll show you how to thaw, shape, and bake our gluten-free dough for a pizza that’s as good as the real deal. Let’s dive in! Our preferred method of cooking is using a
Ingredients
- Caputo Gluten Free Flour
- Caputo Lievito Dry Yeast
- Olive Oil
- Salt
- Water
Step 1: Thawing Your 50 Pies Gluten-Free Dough
Our gluten-free dough is frozen fresh to preserve its texture, so thawing it right is crucial. Here’s how:
- Refrigerator Method (Best Choice): Pop the dough ball (in its packaging) into a bowl and thaw it in the fridge for 8-12 hours, ideally overnight. This ensures even softening without stickiness.
- Countertop Quick Thaw: Short on time? Let it sit at room temperature for 2-4 hours until soft and workable. Avoid heat sources—it can mess with the dough’s consistency.
- Pro Tip: After thawing, let it rest at room temp for 20-30 minutes. Gluten-free dough is delicate, and this helps it shape without cracking.
Step 2: Shaping Your Gluten-Free Dough
Shaping gluten-free dough takes a gentle touch, but it’s easy with these steps. We have found it very difficult to try to transfer the dough after you have shaped it. Without the gluten that builds structure within the dough, gluten-free dough more closely resembles a play-dough feel. Instead of fighting against this, we prep our work surface to be used as our cooking surface. If you will be cooking at 425 degrees or less we recommend shaping and cooking on parchement paper. Any cooking temperature above 425 degrees will require tin foil and oil (be sure to use an oil with a high smoke point such as avocado oil as oils like olive oil will smoke or catch on fire at high heat).
- Prep Your Space: Choose either tin foil or parchment paper that will be used as your prep space and cooking surface. If using tin foil, rub a high smoke point oil in the shape of the pizza.
- Press and Shape: Flatten the dough ball with your hands into a small circle. Press outward gently—gluten-free dough doesn’t stretch like regular dough (think playdough), so don’t pull too hard. Aim for a 10-inch round (serves 2-3).
- Smooth It Out: If edges crack, press them back together with your fingers. Keep the thickness even—about ¼ inch—for the best bake.
- Your Style: Like it thin and crispy? Press it a bit flatter. Prefer a softer crust? Leave it slightly thicker.
Step 3: Baking Your Gluten-Free Pizza
Ready for that golden crust? Here’s how to bake it perfectly:
- Preheat: Heat your oven to 450°F (230°C) with a pizza stone or baking sheet inside for 30 minutes. Gluten-free dough loves a hot surface.
- Assemble: Add your favorite gluten-free sauce, cheese, and toppings—keep it light to avoid sogginess.
- Bake: Slide the pizza on your parchment paper or tin foil onto the hot stone or sheet. Bake for 12-16 minutes, until the edges crisp up and the cheese melts. Check at 12 minutes and rotate if needed. If using oil, keep a close eye on your pizza as oil tends to smoke and could catch on fire if it gets to hot or drips into the bottom of the oven.
- Enjoy: Cool for 2-3 minutes, slice, and dig in—gluten-free never tasted so good!
Have you found another fun way to cook your gluten