Gluten-Free Pizza Dough

Ingredients

• 19 oz (540 g) Caputo Fioreglut gluten-free flour
• 15.1 oz (430 g) warm water
• 0.6 oz (17 g) salt
• 0.3 oz (10 g) instant dried yeast* (or 0.42 oz / 12 g active dry yeast — see notes)
• 0.53 oz (15 g) olive oil

References

Oven temp

842°F (450°C) on the stone baking board

Cook time

~1 min, turning every 20–25 sec

Prep time

2 hr 25 min (plus rises)

Yield

3 × 16″ pizzas, or 4 × 12″ dough balls

Dough balls

3 × 11.6 oz (330 g), or 4 × 8.8 oz (250 g)

Base thickness

¼ inch (5 mm)

Directions

1. Place two-thirds of the 430 g warm water in a large bowl. Bring the other third to a boil in a saucepan or microwave, then add it to the cold water in the bowl — this brings it to the right temperature for activating yeast. Whisk the 17 g salt, 10 g instant yeast, and 15 g olive oil into the warm water.
2. Mixing by hand: Place the 540 g flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Turn onto a lightly floured surface and knead with both hands for about 10 minutes, until firm, well combined, smooth, and shiny. (Unlike wheat dough, gluten-free dough won’t become stretchy — there’s no gluten to strengthen.) Return the dough to the bowl.
3. Mixing with a stand mixer: Fit the dough hook and place the 540 g flour in the bowl. On low speed, gradually add the yeast mixture. Once combined, keep mixing at the same speed for 5–10 minutes, until the dough is firm and combined.
4. Cover the bowl with plastic wrap and leave to rise in a warm place for 1–2 hours, until roughly doubled in size.
5. Divide the dough into 3 or 4 equal portions, each weighing 11.6 oz (330 g) for three or 8.8 oz (250 g) for four. The dough may collapse at this stage — that’s normal, don’t panic.
6. Place the portions in a well-floured, airtight tray and leave to rise for a minimum of 1 hour and up to 5 hours, until the dough balls have doubled in size.
7. To shape, place a dough portion on a well-floured pizza peel. Gluten-free dough is delicate, so handle it carefully to avoid tearing. Press into the dough with your fingers to flatten and spread it, staying off the very edge so a thicker crust can form. You can also gently stretch it by pressing your palms either side and slowly pulling your hands apart.
8. Stretch the base to about ¼ inch (5 mm) thick. Pick up the peel and give it a gentle shake to confirm the base isn’t sticking before you add toppings.
9. Fire up the oven and aim for 842°F (450°C) on the stone baking board inside.
10. Launch the pizza and bake for about 1 minute, turning every 20–25 seconds so it cooks evenly. The crust can look done before it actually is, so don’t be afraid to bake a little longer; if the edges char slightly, dust the burnt spots off after cooking.
11. Enjoy — and share with all your gluten-free pizza-loving friends!

Variants & Notes

• *Some dried yeasts contain gluten — check the label.
• Instant vs. active dry yeast: either works, since step 1 already blooms the yeast in warm water. Active dry is a bit weaker, so use about 25% more (10 g instant → ~12 g active dry).
• Even though Caputo Fioreglut is certified gluten-free, make sure your kitchen, oven, and utensils are free of gluten to prevent cross-contamination.
• Using a different gluten-free flour will change the results significantly and may need different amounts of water, yeast, and oil, plus different prove times. This recipe is dialed in for Caputo Fioreglut.