Gluten Free Pizza Dough Recipe

Gluten Free Pizza Dough topped with cheese and pepperoni for a GF pepperoni pizza.

4.73 from 22 votes

Gluten Free Pizza Dough Recipe

This recipe makes three 11-12-inch pizzas. It is perfect for Neapolitan-style or high-heat pizza dough in a wood-fired pizza oven. It can also be used for your traditional NY Style as well.

Prep Time6

Total Time6

Course: Entree, Pizza

Cuisine: American, gluten free, Italian

Diet: Gluten Free

Servings: doughs

Author: Mary Cressler

Cost: $10.00

Equipment

1 digital scale
1 sheet tray or dough proofing container
1 large container for first fermentation
1 large bowl for mixing

Ingredients

400 grams warm water (Target between 90 - 100 degrees Fahrenheit)
1 pack active dry yeast About 7 grams
12 grams kosher salt
500 grams gluten free flour (For best results use Caputo Fioreglut)
12 grams baking powder (Do not use baking soda)
10 grams xanthan gum (use only if your flour does NOT contain xanthan gum)

US Customary - Metric

Instructions

Weigh Ingredients: Start by weighing out all your ingredients.
Activate Yeast: In a large bowl with warm water, add the salt and the yeast. Stir to combine and let sit for 5 minutes.
Mix Dry Ingredients: In a separate bowl, combine the flour, xanthan gum (if using), and baking powder.
Combine the Dough: After five minutes slowly add the flour mixture to the water and mix with your hands to combine. It will be sticky (this is normal!). Continue to combine with your hands until the dough is formed into a rough ball.
First Rest: 30 Minutes: Cover the bowl with a towel and allow to rest for 30 minutes to allow the yeast to activate.
First Fermentation (2 Hours): After the initial 30-minute rest, remove the dough from the bowl and place it on a floured cutting board. Press the dough again with the palms of your hands to knead it and form it back into a smooth dough ball. Do this four times and then form into a dough ball (it should take roughly 30 seconds total).
Place it back in the bowl or a lightly oiled container. Cover tightly, and then let it rise for 2 hours.
Divide Into Dough Balls: After the first fermentation, remove the dough from the container and weigh it. Divide the total weight by three and portion the dough into three equal pieces. For example, if your finished dough weighs approximately 900 grams, each dough ball will be around 300 grams.
Form each portion into a smooth ball with your hands, similar to kneading earlier.
Second Fermentation (2-4 hours): Place the dough balls on a sheet pan or in a dough-proofing container. Lightly flour the top of the balls and cover with plastic wrap (or lid). Let sit for at least 2 hours and up to 4 hours for the second fermentation. We typically aim for 3 hours.
Make Pizza: After 3 hours, it’s time to roll out the dough for your favorite pizza. (see notes for rolling out the dough)

Video

Notes

Ingredient Note: For the best results you need to purchase a GF flour that is as close to "00" style flour as possible. The best is the Caputo brand Fioreglut, available in fine grocery stores or online at Amazon. It is absolutely worth the money and makes the best quality dough. From there, the next best is Bob's Gluten Free Baking Flour (not the cup-for-cup). But we highly recommend you try the Caputo for yourself. The results are remarkable.

Rolling Out Your GF Dough:

Unlike a normal (gluten) pizza crust, you have to use some finesse when rolling out the dough for a gluten-free pizza.

Place the dough on top of parchment paper or a smooth surface, and, starting from the center, work outward, flattening it with your fingers or the palm of your hand, leaving 1" for the rim and gently protecting the rim. DON’T ROLL OUT THE RIM (it will rise as it cooks). From there, roll it into your desired shape using your hands. The texture will feel somewhat like Play-Doh, so think about that as you roll out this dough. This recipe is for 11–12–inch pizzas for one dough.
After the dough is stretched out to your desired width, use your fingers to pinch up the sides where you want the crust so that the dough has a ring around it that will rise as it cooks.
From there, transfer the pizza dough onto a well-floured pizza peel and then add your desired toppings, leaving a 1″ rim. Place the gluten-free pizza dough round on a pizza stone and bake according to the recipe instructions.

Chef's Tip: Don't overload a pizza with ingredients. The more toppings and sauce you add the heavier and more moist the dough becomes making it harder to release the dough from the peel.

If your house is cold - use your oven with just the oven light on for the fermentation. It will maintain an even mid-70-degree Fahrenheit temperature.

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