Gluten Free Pizza Dough

Ingredients for dough:

  • 500g flour (Caputo Fioreglut Flour) - reserve a handful or 2 for dusting your pizza peel when cooking
  • 400g water (warm water)
  • 17g of olive oil
  • 12.5g salt (salt and yeast should never be in direct contact)
    • Salt gives the pizza color/flavor and reinforces the gluten
  • 10g dry yeast

  1. Place two-thirds of the water (266g) in a large bowl. Heat to a boil 1/3 of the water (133g about 1/2 cup). This creates the correct temperature for activating yeast. Whisk the salt, yeast and olive oil into the warm water.

  2. Measure out 500g of flour and add it to the yeast, salt, olive oil mix. Still with a wooden spoon until completely mixed. Cover the bowl and place in the refrigerator for 30 minutes.
  3. Remove from refrigerator and divide into equal parts (will yield 4 dough balls about 225g-230g each). Lightly oil individual containers for each dough ball. Carefully form each into a ball before placing in the lightly oiled container.
  4. Place in the refrigerator until ready to use (minimum 3 hours up to 24 hours).
  5. Lightly flour a wooden pizza peel with gluten free flour (some people use rice flour or corn meal). If you are worried about cross contamination you can also place a piece of tin foil on top of the pizza peel and launch the tin foil and pizza when its time. Place one dough ball in the center of the board and spread it out like playdough to form your pizza. Since there is no gluten, the pizza will not stretch, so be careful not to rip it.
  6. Add your sauce, cheese and topping to the pizza.
  7. Check to make sure the pizza is sliding on the flour and launch into a very hot oven (ideally over 800 degrees).