My Gluten Free Pizza. Recipe with Massimo Nocerino

Mix 3 grams of fresh yeast with 350 milliliters of water until it becomes foamy.

Gradually add 500 grams of Caputo gluten-free flour to the yeast mixture, mixing slowly to combine.

Once combined, mix by hand until the dough comes together.

Divide the dough into three balls, each weighing around 260-270 grams.

Wrap each ball in plastic wrap and coat lightly with olive oil to prevent sticking.

Let the dough balls rest for 20 minutes at room temperature.

After 20 minutes, gently reshape the dough balls if necessary.

Leave the wrapped dough at room temperature for 8 hours, or refrigerate for 24 hours (removing from the fridge 4-5 hours before use).

After resting, gently stretch the dough to form pizza bases, being careful not to tear.

Remove excess flour from the stretched dough using a pizza peeler.

Top the pizza with sauce and any desired toppings, being gentle to avoid breaking the dough.

Bake the pizza in an oven preheated to 200 degrees Celsius until it has a nice brown color, similar to a normal pizza.

Equipment Needed

Spice Level:

Dietary