This is, hands-down, one of the tastiest pizzas you’ll ever eat.

After years of searching for even the most acceptable gluten-free pizza, my family and I finally made our own dough using our own sourdough starter.

This is definitely one of the first reasons I fell in love with maintaining my sourdough starter. I can’t impart enough, once you taste this, we’re pretty sure there’s no going back to restaurant or store-bought pizza ever again. Even more importantly, you’ll discover just how much gluten-free sourdough starter truly elevates baked goods, cakes, breads, and epic treats like this.

That said, I will always continue to learn more about the art of Neopolitan Pizza making and will keep this blog updated with my learnings as I go. In the meantime, watch this video (brought to you by the brilliant and tremendously helpful Mike Greenfield).

Pizza Tools for Success

Be sure to check out these other recipes:

Homemade Gluten-free Pizza with Sopressata , Heirloom Tomato, Calabrese and Pine Nuts, from the side

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Gluten-free Neapolitan-style Sourdough Pizza Dough

Name: Gluten-free Neapolitan-style Sourdough Pizza Dough
Prep time: 25 min
Cook time: 5 min
Ingredients: 297 g Antimo Caputo Gluten Free Flour; 99 g King Arthur's Gluten-free Measure For Measure Flour; 16.6 g Buckwheat Flour; 16.6 g Brown Rice Flour; 16.6 g Oat Flour; 114 g Water at 110º - 112º F (43º - 44º C); 2 g Active Dry Yeast; 46 g Pizza Flour Blend (10.5% of the combined flours); 322.8 g Water at 88º F (31º C); 212.7 g C&C Artisinal Sourdough Starter (Active); 10.8 g Sea Salt (Fine); 17.5 g Extra Virgin Olive Oil; Use White Rice Flour for preventing the dough from sticking to the pizza peel

Author Ali Ivmark

Homemade gluten-free pizza is the only way to go, but when you can make it with sourdough starter, there's no comparison! I promise, if you are up for a tiny bit of an initial learning curve, your pizza days will become tastier beyond your wildest imagination – and you'll be beating back the crowds from eating it all up before you can say "Mangia"!

Servings Balls (250g each which makes about a 12″ pizza)

Prep Time 25

Cook Time 5

Minimum Chill Time 3

Equipment

Electric Stand Mixer with dough hook or something like the KitchenAid® Flex Edge Beater Attachment.
Pizza Stone
Pizza Peel or flat cookie sheet pan
Rolling Pin
Kitchen Scale
Thin Spatula

Ingredients

Pizza Flour Blend

297 g Antimo Caputo Gluten Free Flour
99 g King Arthur's Gluten-free Measure For Measure Flour
16.6 g Buckwheat Flour
16.6 g Brown Rice Flour
16.6 g Oat Flour

Yeast Mixture (Also called a "Poolish")

114 g Water at 110º – 112º F (43º – 44º C)
2 g Active Dry Yeast
46 g Pizza Flour Blend (10.5% of the combined flours)

Sourdough Mixture

322.8 g Water at 88º F (31º C)
212.7 g C&C Artisinal Sourdough Starter , Active
10.8 g Sea Salt, Fine
17.5 g Extra Virgin Olive Oil
Use White Rice Flour for preventing the dough from sticking to the pizza peel

Instructions

Make Pizza Flour Blend

Whisk together all of the flours and measure out 46g of the blend for the next step (if doing one serving of this recipe), otherwise measure out 10.5% of the total flour blend and use that portion.

Activate the Dry Yeast

Whisk the active dry yeast, portioned out pizza flour blend and hot water together.
Cover with a dishcloth or towel and place in a draft free place for at least 10 minutes.

Stop the Fermentation Process

In the electric stand mixing bowl, mix the sourdough starter, sea salt and warm water together.

Combine and Knead Ingredients

Add the yeast mixture, pizza flour blend and olive oil to the electric stand mixing bowl, scrape down the sides so that all ingredients will be evenly incorporated.
Mix on level 4 on your stand mixer for 4-5 minutes.
Stop the stand mixer and scrape down the sides again, ensuring that all of the mixture will get equal kneading.
Mix again, on level 4, for 4-5 minutes.

Prepare the Dough Balls

Lightly cover the bowl with a dish cloth or towel and place in the refrigerator for 30 mintutes.
Spray a piece of cellophane or cling film with olive oil to prevent the dough from spilling over while it rises.
Using a kitchen scale, a individually sized piece of cling film (sprayed with olive oil), measure out each ball so that it is about 250 grams.
Wrap each ball tightly by twisting it from each end of the cling film, then tucking the ends under the bottom of the dough. Place in a tupperware or glass container and place in the refrigerator for 3-24 hours.

Pre-heat the Oven

Place your pizza steel on the middle rack in your oven and make sure the steel has been hot (at 500º F/260º C) for at least an hour prior to baking the dough.
Pre-heat oven to 500º F (260º C)

Rolling Out the Dough Balls

Once the oven has been at 500º F (260º C) for at least 60 minutes, go ahead and start rolling out the pizza dough.
TIP! You want your dough ball to be as chilled as possible (not frozen) before rolling out. I reccommendonly taking 1 ball out at a time, as needed since home ovens typically can only handle 1 pizza at a time.
250 gram balls typically can get very thin and about 12-13" in diameter, depending on your peel.
Place a silicone baking mat out (to protect your counter from the peel which will get dirty), and lay your pizza peel on top of it before sprinkling the surface of it evenly with rice flour.
(The rice flour has worked the best for me to prevent the dough from sticking to any surface and not burning like crazy in the oven.)
Take the dough ball out of the refrigerator, out of its cling film wrap and place it gently onto the rice flour.
Sprinkle rice flour over the top of the dough ball so that the entire surface is nicely coated and ready to be rolled out.
Sprinkle more flour as needed to prevent the rolling pin from sticking to the dough or the dough sticking to the peel.

Pre-Baking the Dough

When the dough is as thin as you like (but not overworked), go ahead and try to brush off as much of the rice flour from around the dough as possible before sliding onto the pizza steel in the oven.
Turn the oven's top broiler on when baking the dough.
Remove the dough when it looks like it's nearly done, but not quite.

Baking the Pizzas

When the pizza are ready to bake with their toppings, go ahead and turn the top broiler on and put the pizza on the pizza steel for about 3 minutes.
The pizza is typically done after the cheese has bubbled and browned and the crust looks crispy, charred even if that's to your liking.
REMEMBER: Turn the broiler off when there is no pizza in the oven, but keep the oven temperature up to 500 while prepping the pizzas.
The pizzas will be very hot when they come out, so have a spatula and a couple of plates on hand to transfer them.
We like to add pizza topping "boosters" like fresh basil, dried thyme, red chili pepper, parmesan, toasted pine nuts, and fried garlic – so now is the time to add before slicing up your pizza pie and serving!

Author: Ali Ivmark

Calories: 425kcal

Course: Main Course

Cuisine: American, Italian

Keyword: Pizza, Sourdough

Diet: Gluten-Free

Nutrition

Gluten-free Sourdough Pizza Dough