Best Gluten-free Pizza Dough - Caputo Fioreglut

Step 1

In a stand mixer bowl or other large bowl, whisk together the dry ingredients.

Step 2

Pour in the warmed water (110°F-120°F) and olive oil.

Step 3

Blend on medium speed for 2 minutes or stir very well with a sturdy spoon.

Step 4

Scoop the dough into a ball and drizzle with olive oil. Roll it around to coat the dough and the sides of the bowl with a thin layer of oil.

Step 5

Cover the bowl with plastic wrap and then a kitchen towel. Let rise in a warm place for 1 hour or until dough has doubled in size. Use immediately or refrigerate* until ready to make pizza.

Step 6

Preheat the oven for at least 30 min. at 450°F with a baking stone or cast-iron pizza pan in the top 1/3 of the oven.**

Step 7

Place half of the dough on a piece of parchment paper that is no bigger than your pizza stone or pan.

Step 8

Sprinkle white rice flour on top and either pat out the dough with your hands or gently roll it out with a rolling pin into a 12-inch circle. (Pat out the dough for a thicker and softer crust edge. Roll out with a rolling pin for a thin and crunchy crust edge.)

Step 9

Slide the pizza crust, along with the parchment paper, onto the pizza stone. Bake for 7 minutes, removing the parchment paper after 2-3 minutes.

Step 10

Remove the pizza crust from the oven, top with sauce, cheese, and other desired toppings.

Step 11

Slide the pizza back into the oven and bake for 7 additional minutes or until desired doneness.