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  • Writer's pictureAmar Dhaliwal

Basic Gluten Free Pizza Recipe

Updated: Jul 20, 2023

This recipe will make three pizzas.


500 ml of room temperature water - set aside 20 ml

665g of Caputo Gluten Free Flour (resulting in 75% hydration)

25g of fine sea salt

12.5g of fresh yeast (If you are using dried yeast then use ⅓ of the amount of fresh yeast)

8g of sugar

Making the Dough:

In a small container, mix the yeast with the 20ml of the water you set aside. Give a stir, add the sugar and mix thoroughly.

In a large stainless steel bowl mix the bulk of the water with all the sea salt.

Start adding the Caputo Gluten Free Flour to the stainless steel bowl a bit at a time. Mix with a metal spoon - do not use your hands as it is very sticky at the stage.

Keep adding flour and mixing until the consistency is like that of bechamel. At this point add the yeast/water mixture.

Continue to add flour until the dough comes together. At this point use your hand to form a ball and when you have incorporated all the flour, tip the dough onto your work surface.

Knead the dough for 5 minutes. The dough will not stretch the way traditional dough does but it will become smooth and shiny. The dough might stick to the work surface, in which case just sprinkle a little bit of flour. I found myself having to do this a few times.

When you have finished kneading, form a tight ball, cover with the stainless steel bowl and leave for 1 hour or until it has doubled in size.

When the bulk rise has completed, weigh the dough and then divide into three equal parts - we are going to make three panetti.

Take one of the pieces of dough - keeping the other pieces covered - and compress into a tight ball with both hands. Turn 90 degrees and compress again. Turn 90 degrees and compress again.

Now roll the ball on the work surface lightly dusted with flour until it is smooth. Shape into a panneti and place into a covered proofing tray. Repeat with the other two pieces of dough.

Allow the panetti to mature for up to 5 hours or until doubled in size.

At this stage you can individually freeze the panetti in freezer safe plastic bags - use within 30 to 90 days. When using frozen panetti you can defrost in a microwave at the moment of need.

Shaping the Pizza:

You cannot shape gluten free dough as you would traditional Neapolitan pizza dough.

You have to shape into a circle from the centre outwards with your fingers. Place some flour on the work surface and use a little at a time to let you rotate and shape the dough into a circle. If it comes apart, roll the dough up and start again.

This takes a little time to get the hang of it but when you do it’s actually much easier than the stretch and slap method of traditional Neapolitan pizza.

Baking the Pizza:

I am cooking the pizza in my Ooni at 425 C to 450 C.

Having put your choice of toppings onto your pizza base, transfer to a launch peel, and then place into your oven.

Use a turning peel to turn your pizza - remembering to put into back into the location you first placed the pizza.

The gluten free pizza will take a little longer to bake than a traditional pizza so start checking the bottom after 90 seconds. Expect the bake to take up to 180 to 240 seconds depending upon the oven conditions.

Practice. Practice. Practice.


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