Gluten-Free Pizza Dough
There are a lot of gluten-free flour options out there, but we are going to go with the Caputo Fioreglut Gluten Free Flour. It's not cheap, but it is the easiest to work with and easier to get than other great gluten-free flour.
What You'll need
- Kitchen scale
Ingredients
- 341 grams Gluten Free Flour (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)
Instructions
- 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.
