Caputo Gluten-Free Pizza Dough Recipe (Fioreglut Flour)

This gluten-free pizza dough recipe uses the acclaimed Caputo Fioreglut flour, known for producing a stretchy, chewy dough that rivals traditional wheat-based crusts. Perfect for wood-fired ovens like Ooni or your home kitchen, it delivers an authentic Italian pizza experience—without the gluten.

Ingredients

• 500g Caputo Fioreglut Gluten-Free Flour
• 400ml warm water
• 10g active dry yeast (or 15g fresh yeast)
• 10g fine sea salt
• 20g olive oil
• Optional: 1 tsp honey or sugar (to activate yeast)

Directions

1. In a bowl, combine warm water, yeast, and optional honey/sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, add Caputo flour and salt. Slowly pour in the yeast mixture and olive oil. Mix with a spoon, then knead or mix with a dough hook for 5–7 minutes until smooth and sticky.
3. Cover the bowl with a towel or plastic wrap and let rise at room temperature for 1–2 hours until doubled in size.
4. Dust your surface lightly with gluten-free flour. Divide the dough into 2 balls. Use oiled hands or a scraper to shape. Let rest for 15 minutes.
5. Gently press and stretch the dough into a round shape on parchment paper or a floured peel.
6. Ooni/wood-fired oven: 850°F (450°C) for 60–90 seconds.
7. Home oven: Preheat to 500°F (260°C), bake on a pizza stone for 12–15 minutes.
9. Serve
10. Top as desired and serve hot!