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Gluten Free Pizza Dough

Yields1 Serving

BEST gluten free pizza dough I've ever had. The expensive imported flour is key. Don't skip it.

 500 g Antimo Caputo Gluten Free Pizza Flour
 200 g distilled water
 200 g tap water
 13 g salt
 10 g extra virgin olive oil
 10 g instant dry yeast
 2 tbsp gf dough enhancer
1

Mix all ingredients for 10 minutes with a dough hook until smooth and sticky. Scrape down as needed.

2

Divide into 8 balls and wrap tightly in plastic wrap. Place in refrigerator and let rest for 12 to 72 hours.

3

Press into a very thin crust being sure to thoroughly flour the board. Leave a slightly thicker edge.

4

Before adding toppings, cook on very hot pizza stone for a minute or so to set the bottom and make it easier to launch when it has toppings. This can be done well ahead of time.

5

Add toppings and bake in pizza oven as you normally would.

Nutrition Facts

Servings 0