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Gluten Free Dough and Pizza Recipe with Caputo Fioreglut Flour

THE best Gluten free pizza crust you will ever make and eat! Use ONLY the Caputo Fioreglut flour!
Servings: 0
Author: tbrooks1124

Equipment

  • Kitchen Aid stand mixer with dough hook
  • Pizza stone
  • Pizza peel (if you have one)

Ingredients

Gluten-free Pizza Dough Recipe

  • 35 oz Caputo Gluten-Free Pizza Flour (Fioreglut) One regular bag is 1000 grams or 2.2 lbs or 35 oz.
  • 38 oz Room temperature water
  • 2 tsp Active dry yeast This is one packet plus a little from another
  • 2 2/3 tbsp Olive oil
  • 2 tbsp Sea salt
  • Extra flour for dusting and dough shaping

Hot Honey and Salami Pizza

  • Pizza sauce
  • Fresh basil, thinly sliced
  • Honey
  • Chili Oil or Flakes
  • Mozzarella Cheese
  • Salami, small, dried, mini

Instructions

Making the Dough

  • In a stand mixer with a dough hook, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use and oiled spatula to scrape the sides of the bowl to make sure everything is mixed. (This step took me far more mixing and time than 5 minutes.)
  • Add the olive oil and mix on the slowest speed for another 2 minutes. (This step also took a bit longer and I need to use the spatula again to incorporate the oil.)
  • Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest.
  • Oil hands or gloved hands to make the dough balls. (This helps with the sticking. It is still very sticky!) Form individual dough balls that are about 11 oz each.
  • Place each dough ball in its own container or wrap tightly in plastic wrap. (I used plastic wrap.) Place in the refrigerator for AT LEAST 3 hours and up to 24.

Assembling and Baking the Pie

  • Preheat oven to at least 500 degrees F. The higher the better! (I had mine set to 550 degrees.)
  • Place the pizza stone in oven while it is pre-heating.
  • Remove the dough balls from the refrigerator and dust lightly with the Fioreglut flour. There is no need to bring to room temperature.
  • Using floured hands and a lightly floured surface on trimmed parchment paper, gently shape a dough. Use your hands to gently push outward. Fix any holes with dough. The shape will not necessarily be round. Continue to gently push the dough outward to form the crust of desired thickness/diameter.
  • Trim the parchment paper down so it does not burn too badly in the oven. It will make a mess! Using a pizza peel (Or a large upside down pan or cookie sheet) transfer the crust to the stone. Par bake (Cook) for 3-5 minutes. This allows for easier handling.
  • Remove the crust (on the parchment) using the pizza peel or pan. (I used the parchment and a pan. I don't have a pizza peel. I did have to use tongs to grab the pizza as the oven was HOT and the paper tore.)
  • Dress your pizza as desired! Try the Hot Honey and Salami toppings! No measurements necessary.
  • Carefully transfer your dressed pizza back into the oven. Bake for 8-10 minutes. Or until crust and toppings are cooked to your likeness. Remove the cooked pie and transfer to a surface safe for cutting.
  • ENJOY!!!!

Notes

Since I began my GF journey this year, I have tasted some truly AWFUL pizza crusts! This is amazing! It is important to use the Caputo Fioreglut as this recipe is only for this particular GF flour. I learned a hard lesson a while back, not all GF flour is created equal! 
Have fun making your GLUTEN FREE PIZZA!