Gluten-Free Neapolitan Pizza

Ingredients

• 200 ml Water (room temperature)
• 2 g Instant Yeast (active dry or instant)
• 320 g Gluten-Free Flour (wheat starch based) (Kaputo Fior or similar wheat‑starch blend)
• 6 g Salt (fine sea salt)
• 16 g Extra Virgin Olive Oil (about 1 tablespoon)
• 30 g Fine Cornmeal (for dusting the work surface; can substitute fine chickpea flour)
• 200 g Good Quality Tomatoes (canned crushed or fresh peeled, blended with a pinch of salt)
• 30 g Parmesan Cheese (freshly grated)
• 100 g Fior di Latte Mozzarella (torn or sliced)
• 10 g Fresh Basil Leaves (whole leaves, lightly coated in olive oil before baking)
• 50 g Salami (thinly sliced; generous topping)

Instructions

1. Activate Yeast

   Combine the room‑temperature water and instant yeast in the mixing bowl. Stir with your hand until the yeast is fully dissolved.

   Time: PT5M

2. Add Gluten‑Free Flour

   Add the 320 g of gluten‑free flour to the yeasty water. Mix until no dry bits remain, scraping the bowl as needed.

   Time: PT5M

3. Incorporate Salt and Olive Oil

   Stir in 6 g of salt and 16 g (≈1 Tbsp) of extra‑virgin olive oil. Squish the mixture with your hand until the oil is evenly distributed.

   Time: PT3M

4. Smooth the Dough

   Use the dough scraper to collect any bits on your fingers, lightly oil your hands, and pat the dough surface smooth. This traps air for a lighter crust.

   Time: PT5M

5. Bulk Fermentation

   Cover the bowl with a clean cloth or lid and place it in a warm, draft‑free spot. Let the dough rise until it has more than doubled in size (about 2 hours).

   Time: PT2H

6. Portion and Cold Ferment

   Oil your hands, release the dough from the bowl sides, and divide it into two equal balls (~300 g each). Pat each ball smooth, place each in its own container, seal with the lid, and refrigerate for 48 hours.

   Time: PT48H

7. Bring to Room Temperature & Final Proof

   Remove the dough balls from the fridge, let them sit at room temperature for 30 minutes, then gently shape each into a smooth disc and place on a tray with space to expand. Allow to proof for 2‑4 hours depending on ambient temperature.

   Time: PT4H

8. Dust with Cornmeal

   Generously sprinkle fine cornmeal on the bench, flip the dough ball onto the cornmeal, and give it a gentle toss to coat both sides.

   Time: PT5M

9. Shape the Crust

   Using your hands, gently stretch the dough outward, leaving about 1 cm of edge for the crust. Avoid pulling too hard; keep the interior airy.

   Time: PT5M

10. Prepare Tomato Base

    Blend the 200 g of tomatoes with a pinch of salt to a smooth sauce. Spread a thin layer over the stretched dough.

    Time: PT5M

11. Add Toppings

    Sprinkle grated Parmesan, distribute the mozzarella pieces, place fresh basil leaves (pre‑coated with olive oil), and arrange the salami slices generously.

    Time: PT5M

12. Bake the Pizza

    Slide the pizza onto a pre‑heated pizza stone in a Neapolitan‑style oven at high flame (≈450 °C). Bake for about 5 minutes, rotating with the peel if needed to avoid burning the toppings.

    Time: PT5M

    Temperature: 450°C

13. Cool & Serve

    Transfer the baked pizza to a wire rack for a minute to let steam escape, then slice and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

1000

Protein

40 g

Carbohydrates

120 g

Fat

45 g

Fiber

5 g