This gluten free pizza dough uses Caputo specialty flour to deliver a flexible, kneadable dough that performs like traditional wheat-based pizza dough, letting you stretch and top it as you would any classic pie.
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Stir the sugar into the warm water (it should be around 40C) and until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
Add the gluten free caputo flour and salt to a large mixing bowl and stir together.
Once the yeast mixture has activated, pour it into the flour and then add the olive oil. Use a wooden spoon to bring the mixture together - it will quickly become quite thick and sticky so you will need some strong arms! Alternatively you can use a stand mixture with a hook attachment.
Once the mixture has come together into a thick, sticky dough, lightly dust a work surface with some extra gluten free flour then use a dough scraper to turn the dough out onto the worktop.
Lightly flour your hands and knead the dough until it forms a smooth ball. You don't need to add a lot of extra flour at all.
Grease the bowl with a little olive oil then place the ball of dough back in and cover loosely with oiled clingfilm and a tea towel. Place in a warm spot and leave to prove for an hour until the dough has doubled in size. It may take less time in a warm room, or longer in a cold room.
Once the dough has proved, preheat the oven to 240C / Fan 220C / Gas Mark 9 (or as high as your oven will go). Either divide the dough into 2 balls (to make 2 x 8-inch pizzas) or keep as one for a single, 12-inch pizza.
Place the dough on a sheet of baking paper, lightly oil your hands and press the dough out to form a circle shape. It will puff up in the oven so you can press it quite thin, around 5-10mm. Place a pizza mesh on top of the dough and flip it over so the mesh is on the bottom. (If using a baking tray just place the baking paper on top of it - but I recommend a mesh for a crispy bottom).
Top the pizza with your chosen sauce and toppings and then bake in the hot oven for 15 minutes until the crusts have puffed up and the toppings are melted and bubbling. Serve hot.
Store shaped dough on a floured peel or baking sheet, covered with plastic wrap, in the fridge up to 24 hours, or freeze up to 3 months; thaw overnight before baking.
stand mixer or mixing bowl · kitchen scale (for accurate flour and water ratios)
While possible, Caputo Gluten Free Flour is engineered for pizza and will give superior elasticity and chew. Other blends may yield denser, less extensible results.
Standard bulk fermentation is 1–2 hours at room temperature until visibly puffy. Cold overnight fermentation (8–24 hours in the fridge) develops better flavor.
Yes. After shaping or as a ball, wrap tightly and freeze up to 3 months. Thaw in the fridge overnight before use.
Gluten free doughs are naturally wetter. Dust with Caputo flour as needed while shaping, but avoid over-flouring, which dries it out.
Bake at 475–500°F (245–260°C) for 12–15 minutes until the crust is golden and set. Check edges to prevent over-browning.
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