Oh, the coveted gluten-free dough. We all have a friend who might have a gluten intolerance.
This brings up what I think is worth noting- never create an option, ALWAYS create something that you would love to eat as well.
That’s the secret to making good shit across the board.
What we need to do is make sure our GF friends aren’t missing out on anything and also blow ALL of our friends away with some G-FREE pizza.
DON’T CALL IT AN ALTERNATIVE
There is a lot of options out there for gluten-free flour. We are going to go with Caputo’s Fioreglut. This gluten-free flour is not cheap, but it is the easiest to work with and easier to get than other great gluten-free flour.
We can avoid having to add certain ingredients and just keep things simple with their already blended recipe.
Like every recipe I post you’re going to need a kitchen scale ACCUTECK is the one I use at home and in my restaurants.
Gluten-Free Pizza Dough
What You'll need
- Kitchen scale
- 341 grams Caputo Fioreglut
- 10 grams Salt
- 12 grams Sugar
- 10 grams Instant Yeast
- 12 grams Olive Oil
- 270 grams Filtered Water (any bottle water at room temp)
- In a mixing bowl weigh out your flour, salt, sugar, and yeast and mix with a fork.
- In a large Pyrex measuring cup or stainless-steel bowl, weigh out your water and olive oil. Now pour that into the mixing bowl with your dry ingredients.
- With a spatula start to bring everything together, it should be like thick pancake batter.
- Once it comes together cover and let it sit for 15 min.
- With a little oil on your hand start to knead the dough into a ball.
- Oil the top of the dough ball cover and let sit for 1 ½ hour.
- You should be able to weigh 3 dough balls out to about 190 grams, with oil on your hands you can roll those 3 doughballs out.
- Use some of the GF flour to coat dough balls.
- Shape into 10–12-inch shells. Avoid smashing too much air out, we still want them to look like pizza and not flat bread.