GLUTEN FREE NEAPOLITAN PIZZA DOUGH | King Arthur Gluten Free 00 Pizza Flour Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Welcome to the channel and introduction to gluten-free pizza dough.

Mention using King Arthur gluten-free pizza flour, which contains wheat starch.

State that the recipe makes two 10-inch crusts, but only half will be used today.

Measure and add 2 and 1/3 cups of gluten-free pizza flour to a bowl.

Add 2 teaspoons of instant yeast and stir.

Add 1 tablespoon of sugar and mix to disperse the yeast.

Add 3/4 teaspoon of salt and mix.

Pour in 1 and 1/4 cups of warm water at about 120 degrees and 1 tablespoon of olive oil.

Mix everything until smooth and sticky using a wooden spoon.

Cover the bowl with a towel and let it rise for 1 hour at room temperature.

After 1 hour, move the dough to the refrigerator for 30 minutes.

Preheat the oven to 500 degrees with a pizza stone in the bottom rack.

After chilling, check the dough for size increase and stickiness.

Transfer the dough onto parchment paper using wet hands to prevent sticking.

Spread the dough out to a 10-inch circle, creating a thicker outer rim than the middle.

If the dough sticks, wet hands again or use oil as needed.

Mention that the dough can be made ahead of time, reducing yeast for longer rises.

Cooking Techniques

Equipment Needed

Dietary

Allergens