This basic recipe for gluten-free pizza dough is one of the most important staples to have in your kitchen. The dough is very simple to make, and freezes well and also defrosts easily. To start you need water that is room temperature, dry yeast, extra-virgin olive oil, sea salt, gluten-free flour and raw honey. First, put the water into a bowl, add yeast to the water. Add the honey, olive oil and flour to the water and yeast mixture. Use the blender to put everything together. Then add water and mix a little bit again to be cream like. Then cover the dough and let the dough rest about 20 minutes at room temperature. This becomes your pre-dough. In another bowl mix the remaining flour with salt using your hands.
Using an electric mixer mix the flour salt mixture into the pre-dough at low speed. Once you have added all your flour mix it for about 15 minutes at low speed. After 10 minutes the dough all together increases the speed to high speed little by little. Mix it for about 5 minutes. The dough is ready. Add olive oil on the sides of a bowl and spread the oil on your bowl using the spatula. Put your dough in the oily bowl. Cover the dough with either a plate or plastic wrap and let it set aside for about one hour.
After one hour removes the wrap and transfer the dough onto a counter or working area. To make the ball, put some olive oil on your hands and cut the dough into little balls and form the ball and press a little bit. Do the same for the remaining pieces. When you are done wrap the dough balls using a plastic wrap completely. Do so by putting the ball in between the plastic wrap and cover it completely. Put the wrapped dough balls in a container and let it rest for about 6 to 8 hours at room temperature.
Then you can put them in the fridge if you are not going to use it. After 8 hours the dough is raised and it is nice and soft. Make sure your working place is nice and dry. Lightly flour the counter and get the dough and unwrap it. Flour the top of the dough to take away the humidity then press the dough as you flip it to the other side.
Using a rolling pin roll the dough. Put a little bit of flour on top and flip it to prevent it from sticking. Put olive oil in a cup and use a pastry brush to brush olive oil on top of the crust. Because it is gluten-free precook the dough. Put the pizza in the oven and cook it for about 4 to 5 minutes if the oven is of 500 degrees Fahrenheit.
Once cooked remove it and place it on a wire rack. Put the tomato sauce on top of the crust, add some mozzarella cheese, pepper little bit of olive oil. Put it in the oven. The pizza will be ready when the mozzarella starts to bubble in then it is ready. Remove it from the oven and add some fresh basil and it is ready.
- 1-liter room temperature water
- 1200 grams of gluten-free flour
- 10 grams of dry yeast
- 20 grams of honey (if you want to make it vegan then no honey)
- 40 grams of sea salt
- 50 grams Olive oil
- Put a liter of water in a bowl with 500 grams of gluten-free flour, add the yeast and the oil, mix with a whisk, and a blender for 5 minutes.
- Add the salt to the remaining flour after inserting all the flour into the previous mixture, then knead for 15 minutes