Gluten-Free Pizza Crust with Caputo Zero-Zero Flour

Ingredients

• 500 g Caputo Zero‑Zero Gluten‑Free Flour (sifted)
• 10 g Instant Dry Yeast (fresh, not expired)
• 400 g Water (lukewarm, about 38 °C)
• 15 g Olive Oil (extra‑virgin, about 1 tbsp)
• 17 g Salt (fine sea salt)
• 120 g Pizza Sauce (optional) (crushed tomatoes or prepared pizza sauce)
• 150 g Mozzarella Cheese (optional) (shredded or sliced)

Instructions

1. Measure Dry Ingredients

   Weigh 500 g Caputo Zero‑Zero flour and 17 g salt into a large mixing bowl.

   Time: PT5M

2. Activate Yeast

   In a separate container, dissolve 10 g instant dry yeast in 400 g lukewarm water (about 38 °C). Stir gently and let sit 2‑3 minutes.

   Time: PT5M

3. Add Olive Oil to Yeast Mixture

   Stir 15 g olive oil into the yeast‑water mixture until fully incorporated.

   Time: PT2M

4. Combine Flour and Salt

   Mix the flour and salt together in the bowl to ensure even distribution.

   Time: PT3M

5. Mix Dough

   Pour the liquid mixture into the flour bowl and run the mixer on low speed for about 10 minutes until the dough is soft, silky, and slightly sticky.

   Time: PT10M

6. Form the Dough Ball

   Lightly oil your hands with a few drops of olive oil, turn the dough out onto a lightly floured surface, and gently shape it into a smooth ball.

   Time: PT5M

7. First Fermentation

   Place the dough ball back in the bowl, cover tightly with cling film, and let it rise in a warm spot for about 2 hours, or until noticeably puffed.

   Time: PT2H

8. Divide and Second Rise

   Punch down the risen dough, divide it into four equal pieces, shape each into a ball, and let them double in size for another 1 hour.

   Time: PT1H

9. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to its maximum temperature (about 250 °C / 482 °F) for 20 minutes.

   Time: PT20M

   Temperature: 250°C

10. Shape the Pizza Base

    On a lightly floured countertop, press the dough ball from the centre outward, stretching it to a 10‑12 inch round. Do not lift and toss; push the edges outward gently.

    Time: PT10M

11. Add Toppings (Optional)

    Spread a thin layer of pizza sauce, sprinkle mozzarella cheese, and add any other desired toppings.

    Time: PT5M

12. Bake the Pizza

    Slide the pizza onto the hot stone using the wooden peel and bake for 8‑10 minutes, until the crust is golden and the cheese is melted.

    Time: PT10M

    Temperature: 250°C

13. Cool and Serve

    Remove the pizza with the peel, let it rest 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

10 g

Carbohydrates

80 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Caputo Zero‑Zero Gluten‑Free Flour: Other gluten‑free all‑purpose flour blends
• Instead of Instant Dry Yeast: Active dry yeast (use 12 g), Gluten‑free sourdough starter (increase flour accordingly)
• Instead of Water: Filtered water
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of Salt: Kosher salt (adjust amount), Table salt
• Instead of Pizza Sauce (optional): Marinara sauce, Pesto
• Instead of Mozzarella Cheese (optional): Cugini mozzarella balls, Vegan mozzarella

Equipment Needed

• Stand Mixer or Hand Mixer
• Mixing Bowl
• Kitchen Scale
• Wooden Pizza Peel
• Pizza Stone
• Oven
• Cling Film (Plastic Wrap)
• Spatula or Bench Scraper (optional)

Critical Steps — Do Not Skip

• Activating the yeast in lukewarm water
• Mixing until the dough is silky and slightly sticky
• Allowing the dough to rise for the full 2‑hour first fermentation
• Shaping the wet dough without adding extra water
• Baking on a pre‑heated stone at very high temperature

Chef Tips from the Video

• Dust the work surface with a mix of rice flour and tapioca starch to prevent sticking without adding moisture.
• If you have a pizza peel, sprinkle a little semolina on it for an easy slide.
• For extra flavor, add 1 tsp dried oregano to the flour mixture.

Troubleshooting

Storage

Refrigerator: Unbaked dough balls can be stored in an airtight container for up to 3 days.

Freezer: Wrap each dough ball tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before use.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; the flavor improves.
• Freeze individual dough balls and bake directly from frozen, adding 2‑3 extra minutes to bake time.

Frequently Asked Questions