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4 Tips For The Best Gluten-Free Pizza Dough

by Elyse the Gluten-Free Foodee
FLUFFY GLUTEN-FREE PIZZA DOUGH

Gluten-free pizza has a terrible reputation, with good reason. Regardless if you order gluten-free pizza from a restaurant, or buy a frozen pizza, or buy a pre-made crust, they tend to be thin, hard, cracker-like, and sometimes full of seeds. Cardboard is a common descriptive word. I’m Italian and I was raised on deliciously soft, yet slightly crunchy pizza crust and I was not willing to give it up because of my gluten-free diet. So my quest for the perfect gluten-free pizza dough began and, I can happily tell you, it was a success. Today, I’m sharing with you my 4 tips for the best gluten-free pizza dough and the recipe. It’s so good, no one will ever know it’s gluten-free.  

4 TIPS TO FLUFFY GLUTEN-FREE PIZZA DOUGH

  1. Caputo Gluten-Free Pizza Flour: The Caputo gluten-free pizza flour is the most important component to fluffy pizza dough. I found the flour at an independent Italian grocer in my area. I thought I would give it a try. And wow. Just wow. It’s worth every penny. As it makes the best gluten-free dough you’ve ever had. 
  2. Instant yeast: This is yeast that you just dump into the dry mix – no blooming necessary. You don’t need to add sugar with instant yeast, which is great for people watching their sugar intake. 
  3. Knead by hand: I love my Kitchen Aid mixer, and it did make a nice dough. However, there are always lumps/clumps, and flour left at the bottom, no matter how much you scrape the bowl down, and the dough can be very sticky. I’ve found the best dough I’ve gotten with this flour is by kneading it by hand. Do not try to start with a whisk or a spatula- they just get dirty and don’t do much to help. So, roll your sleeves up and use your hands. It doesn’t take long at all. 
  4. Cold rise: You must let the dough rise in the fridge. Letting it rise in a cool area isn’t good enough. You get the best results by allowing it to rise for a minimum of 3 hours in the fridge. 

Now for the recipe. The recipe is a mix of Caputo’s off the package, www.ilfornino.com, and my own experiences. I’ve made this dough a lot, so I worked out a lot of kinks. Now you don’t have to. 

Ingredients 
  1. 1000 grams Caputo Gluten-Free Pizza Flour (that’s the whole bag)
  2. 2 1/2 teaspoons of instant dry yeast (does not need to be proofed)
  3. 800 ml. of room temperature water 
  4. 2 tablespoons of sea salt
  5. 2  2/3 tablespoons of extra virgin olive oil 
  6. Bob’s Red Mill 1 to 1 Baking flour for kneading and shaping the dough

Directions 

  1. In a large mixing bowl, put flour, water, salt, and yeast.
  2. Now, mix by hand until it starts to form a cohesive dough. 
  3. When the dough is almost together, add in the oil and mix well. Make sure that there are no lumps and everything is incorporated. 
  4. Dust gluten-free Bob’s Red Mill 1-to-1 flour onto a cutting board or clean counter and knead using the heel of your hands for two minutes. 
  5. Take another clean bowl and grease it with a little vegetable oil. 
  6. Place dough in bowl
  7. Take a piece of parchment paper and oil it. Place over the dough.  
  8. Cover bowl with plastic wrap. 
  9. Let the dough rise in the fridge for a minimum of 3 but no more than 24 hours. The dough can only stay in the fridge for a maximum of 24 hours. If it stays any longer it won’t rise during the baking process. It be a cold proof in the fridge. 

This dough works best when you use the whole bag of flour, though I have successfully made it with half a bag. A whole bag will get you roughly one party size sheet pizza with some dough leftover. I like to turn the leftover dough into cinnamon buns, but the sky is the limit with what you can do with this amazing gluten-free pizza dough. If you want to make something very different that will wow, try using the dough to make our gluten-free spinach stuffed pepperoni pizza recipe.

Let’s not forget, this gluten-free pizza dough is vegan too. So, this means you can safely make pizza for anyone in your life no matter their dietary needs.

So there you have my 4 tips and recipe for the best gluten-free pizza dough ever. You’ll never know it’s gluten-free and that really is the goal of a good gluten-free product. 

You might also want to try my recipe for gluten-free peach zucchini cake. It’s delicious and you’ll never know it’s gluten-free. 

Enjoy!

FLUFFY GLUTEN-FREE PIZZA DOUGH

Fluffy Gluten-Free Pizza Dough Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

1000 grams Caputo Gluten-Free Pizza Flour (that’s the whole bag)
2 1/2 teaspoons of instant dry yeast (does not need to be proofed)
800 ml. of room temperature water
2 tablespoons of sea salt
2 2/3 tablespoons of extra virgin olive oil
Bob’s Red Mill 1 to 1 Baking flour for kneading and shaping the dough

Instructions

  • In a large mixing bowl, put flour, water, salt, and yeast.
  • Now, mix by hand until it starts to form a cohesive dough. 
  • When the dough is almost together, add in the oil and mix well. Make sure that there are no lumps and everything is incorporated. 
  • Dust gluten-free Bob’s Red Mill 1-to-1 flour onto a cutting board or clean counter and knead using the heel of your hands for two minutes. 
  • Take another clean bowl and grease it with a little vegetable oil. 
  • Place dough in bowl
  • Take a piece of parchment paper and oil it. Place over the dough.  
  • Cover bowl with plastic wrap. 
  • Let the dough rise in the fridge for a minimum of 3 but no more than 24 hours. The dough can only stay in the fridge for a maximum of 24 hours. If it stays any longer it won’t rise during the baking process. It be a cold proof in the fridge. 

NOTES/TIPS

Caputo Gluten-Free Pizza Flour: The Caputo gluten-free pizza flour is the most important component to fluffy pizza dough. I found the flour at an independent Italian grocer in my area. I thought I would give it a try. And wow. Just wow. It’s worth every penny. As it makes the best gluten-free dough you’ve ever had.

Instant yeast: This is yeast that you just dump into the dry mix – no blooming necessary. You don’t need to add sugar with instant yeast, which is great for people watching their sugar intake.

Knead by hand: I love my Kitchen Aid mixer, and it did make a nice dough. However, there are always lumps/clumps, and flour left at the bottom, no matter how much you scrape the bowl down, and the dough can be very sticky. I’ve found the best dough I’ve gotten with this flour is by kneading it by hand. Do not try to start with a whisk or a spatula- they just get dirty and don’t do much to help. So, roll your sleeves up and use your hands. It doesn’t take long at all.

Cold rise: You must let the dough rise in the fridge. Letting it rise in a cool area isn’t good enough. You get the best results by allowing it to rise for a minimum of 3 hours in the fridge.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..
 

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