Gluten-Free Pizza Dough (Caputo Flour)
Gluten-Free Pizza Dough (Caputo Flour) is a medium Italian recipe that serves 2. 300 calories per serving. Recipe by Charlie Anderson on YouTube.
Prep: 24 hrs 30 min | Cook: 12 min | Total: 24 hrs 57 min
Cost: $1.78 total, $0.89 per serving
Ingredients
- 100 g Caputo Gluten‑Free Pizza Flour (pre‑measured, store‑bought gluten‑free pizza blend)
- 120 g Water (lukewarm, about 25°C)
- 0.75 g Instant Yeast (active dry or instant yeast, 0.75% of flour weight)
- 2.5 g Salt (fine sea salt)
- 2 g Sugar (granulated, 2% baker’s percentage for better browning)
- 3 g Olive Oil (extra‑virgin, 3% baker’s percentage for tenderness)
- 10 g Rice Flour (for dusting the work surface and parchment)
Instructions
Measure and Prepare Ingredients
Weigh 100 g Caputo gluten‑free pizza flour, 2.5 g salt, 0.75 g instant yeast, and 2 g sugar into a large mixing bowl. Add 3 g olive oil to the bowl.
Time: PT5M
Combine Dry Ingredients
Stir the flour, salt, yeast, and sugar together until evenly distributed.
Time: PT3M
Add Water and Form Dough
Pour 120 g lukewarm water (≈25 °C) into the bowl and mix with a spatula until a very sticky, batter‑like dough forms.
Time: PT5M
Rest (Autolyse)
Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This allows the starches to hydrate fully.
Time: PT10M
Bulk Fermentation
Transfer the dough to a lightly oiled container, seal, and refrigerate for 24 hours.
Time: PT24H
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to its highest setting (≈550 °F / 288 °C).
Time: PT15M
Temperature: 550°F
Shape the Dough
Lay a sheet of parchment on a lightly rice‑floured surface. Spoon the dough onto the parchment and, using wet hands, spread it into an 8‑inch circle, keeping the edges slightly thicker.
Time: PT5M
Par‑Bake the Crust
Slide the parchment‑covered dough onto the hot stone and bake for 5 minutes.
Time: PT5M
Temperature: 550°F
Add Toppings (Optional) and Finish Bake
Remove the parchment, add desired sauce and toppings, then return the pizza to the stone. Bake an additional 5 minutes, then switch to broil for 2 minutes to brown the top.
Time: PT7M
Temperature: 550°F (bake) then broil
Cool and Serve
Remove the pizza, let it rest 2 minutes, then slice and serve.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Gluten‑Free (if wheat‑starch‑free flour is used), Vegetarian
Allergens: Wheat (contains wheat starch), Gluten (trace, depending on brand)
Ingredient Substitutions
- Instead of Caputo Gluten‑Free Pizza Flour: Bob's Red Mill Gluten‑Free Flour, King Arthur Gluten‑Free All‑Purpose Flour
- Instead of Instant Yeast: Fresh yeast (use double the amount)
- Instead of Salt: Kosher salt (use 1.5× amount)
- Instead of Sugar: Honey (use 1.5 g)
- Instead of Olive Oil: Avocado oil
- Instead of Rice Flour: Cornmeal
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Spatula or Dough Scraper
- Parchment Paper
- 8‑inch Pizza Pan or Baking Sheet
- Pizza Stone or Steel
- Oven with Broiler
- Plastic or Glass Container with Lid
Critical Steps — Do Not Skip
- Mixing to achieve the correct high‑hydration consistency.
- Refrigerated 24‑hour fermentation.
- Shaping the very wet dough on parchment.
- Par‑baking to set the starches before topping.
Chef Tips from the Video
- Dust the parchment with rice flour instead of wheat flour to keep the crust gluten‑free.
- A 24‑hour cold fermentation develops flavor without needing long proofing.
- If you prefer a more rustic look, increase hydration to 120% as shown; 100% hydration yields a tighter crumb.
- For extra crispness, finish the pizza on the broiler for the last 2 minutes.
Troubleshooting
Dough is too runny and spreads uncontrollably.
Add flour a tablespoon at a time (≈5 g) until the dough holds a shape on parchment.
Crust does not brown.
Increase sugar to 3% baker’s percentage, add a thin brush of olive oil on the surface before the final bake, or extend the broil by 30 seconds.
Crust is soggy after topping.
Par‑bake a minute longer (6 minutes) and ensure the stone is fully pre‑heated.
Dough tears while shaping.
Dust the parchment and hands with rice flour, and work quickly; if tears persist, patch with small dough scraps.
Storage
Refrigerator: Unbaked dough can be kept in an airtight container for up to 48 hours.
Freezer: Freeze the dough in a sealed bag for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Cooked pizza slices store at room temperature for up to 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 48 hours ahead and kept refrigerated.
- Freeze portions of the dough for later use; thaw in the fridge before shaping.
Frequently Asked Questions
What is the cultural significance and history of pizza in Italian cuisine?
Pizza originated in Naples, Italy, as a simple street food for the working class, traditionally topped with tomatoes, mozzarella, and basil. Over time it became a global icon, representing Italian culinary simplicity and communal dining.
What are the traditional regional variations of pizza in Italy?
In Italy, regional styles include Neapolitan with a soft, blistered crust; Roman pizza al taglio, which is thinner and baked in large trays; and Sicilian focaccia‑style pizza, which is thick and square. Each region uses local flour types and toppings.
How is pizza traditionally served in Naples, Italy?
In Naples, pizza is served whole, sliced by hand at the table, and eaten with a fork and knife or folded and eaten with the hands. It is often accompanied by a light salad and a glass of local wine.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual gatherings, family meals, and street festivals in Italy. While not tied to specific holidays, it is commonly enjoyed during weekend family lunches and community events.
What authentic ingredients are essential for a traditional Italian pizza crust versus acceptable substitutes?
Traditional Italian pizza crust uses 00 wheat flour, water, salt, and a small amount of fresh yeast. Acceptable substitutes for gluten‑free versions include pre‑blended gluten‑free pizza flours like Caputo Gluten‑Free Pizza Flour, which mimic the texture while omitting gluten.
What other Italian dishes pair well with this gluten‑free pizza dough?
Pair the gluten‑free pizza with a simple arugula salad dressed with lemon and olive oil, a classic Caprese salad, or a light minestrone soup to keep the meal balanced and Italian‑themed.
What are the most common mistakes to avoid when making this gluten‑free pizza dough?
Common mistakes include using too little water (resulting in a dry, crumbly dough), over‑mixing which can break down the starch structure, and under‑baking the crust which leads to sogginess. Following the high‑hydration ratio and par‑baking step prevents these issues.
Why does this gluten‑free pizza recipe use a 120% hydration level instead of a lower hydration?
A 120% hydration level creates a wetter batter that, after fermentation and par‑baking, yields a softer, airier crumb similar to traditional Neapolitan pizza. Lower hydration produces a denser, less chewy crust.
Can I make this gluten‑free pizza dough ahead of time and how should I store it?
Yes, the dough can be mixed and refrigerated for up to 48 hours before shaping. Keep it in an airtight container in the fridge. For longer storage, freeze the dough, then thaw overnight in the refrigerator before use.
What texture and appearance should I look for when the gluten‑free pizza crust is done?
The crust should be lightly golden with a few brown spots, firm to the touch, and slightly puffed. The interior crumb should be airy with visible bubbles, similar to a traditional wheat‑based pizza.
What does the YouTube channel Charlie Anderson specialize in?
The YouTube channel Charlie Anderson focuses on practical home cooking tutorials, especially pizza making, kitchen experiments, and tips for cooking with dietary restrictions such as gluten‑free and wheat‑free diets.
How does the YouTube channel Charlie Anderson's approach to gluten‑free cooking differ from other cooking channels?
Charlie Anderson emphasizes scientific testing of ingredients, side‑by‑side comparisons, and transparent data (like hydration percentages and fermentation times), which provides viewers with evidence‑based guidance rather than just recipe sharing.
Last updated: August 20, 2026
