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Gluten-Free Pizza Dough (Caputo Fioreglut)
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Gluten-Free Pizza Dough (Caputo Fioreglut)

This gluten-free pizza dough is ideal for creating amazing restaurant-style pizza in an Ooni Volt Pizza oven or on a pizza stone using your conventional oven. Your days of eating store-bought, cardboard-like crusts are over! Perfect for those with celiac disease or anyone avoiding gluten, this tried-and-tested recipe uses Caputo Fioreglut Gluten Free Flour to deliver chewy, crispy, and flavorful results every time.
Prep Time2 hours
Cook Time10 minutes
Total Time3 hours
Course: Main Course
Cuisine: Italian
Keyword: Caputo Fioreglut, gluten-free pizza, homemade gluten-free crust, Ooni pizza, pizza dough
Servings: 4 dough balls
Calories: 300kcal
Cost: ~Medium

Equipment

  • Large mixing bowl
  • Saucepan or microwave
  • Whisk
  • Wooden spoon or stand mixer with dough hook
  • Plastic wrap (cling film)
  • Airtight tray
  • Pizza Peel
  • Pizza oven or stone (Ooni Volt or conventional oven)

Ingredients

  • 17.6 oz (500g) Caputo Fioreglut Gluten Free Flour
  • 14.1 oz (400g) warm water
  • 0.6 oz (17g) salt
  • 0.35 oz (10g) instant dried yeast*
  • 0.53 oz (15g) olive oil
  • *Note: Check that your yeast is gluten-free as some dried yeasts contain gluten.

Instructions

  • Prepare the water mix: Place two-thirds of the water (about 266g) in a large mixing bowl. Boil the remaining one-third (about 134g) and add it to the cold water to achieve the ideal yeast-activating temperature. Whisk in the salt, yeast, and olive oil.
  • Mix the dough (by hand):
    Add the gluten-free flour to a separate large bowl.
    Pour in the yeast mixture and stir with a wooden spoon until it forms a rough dough.
    Transfer the dough to a lightly floured surface and knead gently for 10 minutes until smooth and well combined.
  • OR
    Mix the dough (using a stand mixer):
    Add flour to the mixer bowl and fit with a dough hook.
    On low speed, gradually add the yeast mixture to the flour.
    Let the machine knead the dough for 5–10 minutes until it's firm and smooth.
  • First rise: Cover the dough with plastic wrap and let it rise in a warm place for 1–2 hours until it roughly doubles in size.
  • Divide the dough: Once risen, divide the dough into four equal portions (about 225g each). It may deflate at this stage — this is normal.
  • Second rise: Place each dough ball in a floured, airtight tray. Let them rise for at least 1 hour and up to 5 hours, or until they double in size.
  • Shape the dough:
    Lightly flour your pizza peel and place one dough ball on it.
    Gently press from the center outward with your fingers to shape a round base.
    Avoid pressing the edges to allow a crust to form. You can also gently stretch the dough sideways by pressing and pulling outward with your palms.
  • Final prep before baking: Once stretched to about ¼ inch (5mm) thick, give the peel a slight shake to ensure the dough isn’t sticking. Add your favorite toppings.
  • Bake your pizza: Cook in a preheated Ooni Volt Pizza Oven or on a pizza stone in your oven at high heat until golden and crisp, usually around 8–10 minutes.

Notes

  • Caputo Fioreglut gives the best results. Other gluten-free flours may require adjustments in water content, yeast, and rising time.
  • Gluten-free dough is delicate; handle gently to avoid tearing.
  • Avoid overloading with toppings, which can make gluten-free dough soggy.
Calories:
Approx. 250-300 per dough ball (without toppings)