Gluten Free Pizza Recipe
30 min
5 min
6 pizzas
Pizza, Focaccia, Bread
Many of our customers and visitors have gluten intolerance or sensitivity, and keep getting asked the question: how can we make gluten free pizza that's as close as possible to its gluten-containing counterpart?
Well, here's the answer! This incredible gluten free pizza recipe was developed by BrickOvenBaker collaborator, Andrea Corcoran, who kindly agreed to share it on this blog. Andrea is a consultant for a number of Chefs and Pizzerias worldwide. She's also Molino Signetti's technical consultant in the Middle East, and is known for her creative takes on both gluten-containing and gluten-free pizza.
This particular recipe is very simple, yet produces results that are comparable to a professional-level pizza. We still can’t quite believe that a gluten free pizza can be so good and so easy to make. If you are gluten intolerant, or have gluten free eaters in your life, this recipe is a must try.
Ingredients
This simple gluten free pizza recipe only requires 4 ingredients:
- 1kg Molino Signetti gluten free flour mix
- 800 grams cold water
- 15 grams fresh yeast or 7-8 grams dry yeast
- 27 grams salt
Gluten Free pizza recipe - Directions
Step 1
Start with the flour and the yeast - crumble the yeast (if fresh, mix in if dry) into the flour and gradually add cold water a little bit at a time, always mixing the dough until it becomes smooth. Add all but 40-50ml of water, which you will add with the salt.
Note: If you want to make a 24 hour dough reduce the yeast amount by half.
Step 2
Work the dough gently with your hands in a large bowl and start kneading. If using a stand mixer, start with the paddle attachment and only switch to the dough hook once all the ingredients are well combined. At this point, you can add the salt and last part of water.
Step 3
Once you're done kneading the dough, you can split it into 300g balls and let it ferment in a gluten free proofing tray, or you can wrap each ball into plastic wrap tightly.
Step 4
Let the dough rise until it approximately doubles. Usually this takes about two and a half hours, though time can vary based on the temperature of your room. If you want to develop more flavor and proof for longer, you can place the dough in the fridge at this time.
Tip: some additional time in the refrigerator allows the flours to absorb some of the moisture from the water, which helps reduce stickiness.
Step 5
Gently shape each ball into your desired pizza shape. If you would like to make a "Canotto"-style pizza, make sure to leave some more dough at the edges. It’s best to stretch the dough on a piece of parchment paper: this will make it easier to handle and to bake.
Tip: if your dough is too sticky, sprinkle it with gluten free flour, or lightly rub some olive oil on your hands.
Finally, top your pizza with your favorite ingredients. In this case, Andrea used DOP San Marzano tomatoes from Nolano, fiordilatte mozzarella, parmigiano reggiano, basil, and a light drizzle of olive oil.
Step 6
Bake your pizza at 370-380C (700-725F) in your pizza oven. Always bake on a metal tray if using a pizza oven. If you don't have a pizza oven, you can bake on just parchment paper in a domestic oven, turning the oven as hot as it will go, and using a pizza stone if available.
We hope you enjoyed this gluten free pizza recipe. You can follow a similar process for making gluten free focaccia, pizza in pala, and even bread.
