Description
This is, no joke, probably the best gluten free pizza dough you’ll ever make. It’s Leopard Crust’s recipe and we’ve adapted it to use Leaven Instant Sourdough or Wild Yeast.
Ingredients
Units
Equipment:
- Stand Mixer
- Digital Thermometer
- Digital Scale
- Plastic Dough Scraper
- Pizza Oven or Cast Iron Skillet
Final Dough Ingredients (Amount - Baker's %):
- 320 g Caputo Fioreglut Flour - 100%
- 256 g Room Temperature Water (75℉ or 24℃) - 80%
- 16 g Olive Oil - 5%
- 10 g Salt - 3%
- 3.2 g Leaven Instant Sourdough or Wild Yeast - 1%
Instructions
- Mix – Pour the water and Leaven Instant Sourdough or Wild Yeast into the bowl of a stand mixer. Add the olive oil, then the gluten free flour and salt over top. Mix on speed 1 for 3 minutes, then increase to speed 3 and mix for another 3 minutes, or until fully incorporated.
- Bulk Ferment – Transfer the dough into a lightly oiled container and cover. Let sit at room temperature (70–75℉/21–24℃) for 6-8 hours, or until it has expanded to just under double in size.
- Divide & Shape – Divide the dough into two 300 g pieces and gently shape into a ball. Place the dough balls into an airtight container, leaving enough space for them to expand.
- Cold Ferment – Refrigerate the container overnight or for up to 3 days. The longer the dough ferments, the more flavor will develop.
- Proof & Shape – When ready to bake, remove the dough from the refrigerator and their container and place them directly on the counter. Cover them with the container to prevent the top from drying out, and let come up to room temperature, 2-5 hours depending on the ambient temperature. Lightly dust the dough balls with gluten free flour and use it to help you gently loosen the dough from the counter with a plastic dough scraper. Start from the center and work outward, leaving the edges untouched to preserve air in the crust. The finished pizza should be about 11–12 inches in diameter.
- Top & Bake – Add your desired toppings and bake in a preheated pizza oven at 750°F (400°C) for 60–90 seconds, rotating as needed to prevent burning. Alternatively, for a home oven: preheat to the highest setting and heat a cast iron skillet over medium-low heat. Place the dough in the skillet, add toppings, and cook until the bottom begins to brown. Transfer to the oven and bake for about 3 minutes, rotating halfway through.
Notes
- This recipe uses Caputo Fioreglut flour for optimal results. You certainly could use other flours but just be aware that the outcome may vary significantly.