How do I ensure that my gluten-free pizza base doesn't stick when rolling it out?

Gluten-free dough can sometimes be a bit stickier than regular dough. Feel free to use some extra gluten-free flour on your work surface and on your hands. Preferably, do not use a rolling pin, but press the dough out with your fingertips from the center outward on a piece of baking paper. This way, you can easily slide the pizza into the oven!

Why does the pizza dough need to ferment for 24 hours?

Patience is really a virtue here! By letting the dough ferment quietly for 24 hours at room temperature, the yeast and flavors have all the time to develop. This gives you a gluten-free base with an authentic, airy Italian structure and a delicious, full flavor.

Can I use the pizza dough faster if I'm short on time?

Do you really have a 'pizza crisis' and can't wait? You can process the dough after a few hours, but keep in mind that the base will be a bit denser and have less depth of flavor. For the very best result, that 24-hour wait is really recommended!

Which gluten-free flour works best for this recipe?

Preferably choose a specific gluten-free pizza flour or a flour mix suitable for bread and yeast dough (such as a mix based on rice flour, potato starch, and xanthan gum). These mixes provide the right binding and elasticity you need for a nice base.

Make gluten-free pizza dough yourself

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30min + 24h fermentation

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Looking for the perfect gluten-free pizza? Luca's gluten-free pizza dough is the answer! With this fantastic gluten-free pizza dough recipe,you'll have a real classic on the table in no time. Nothing beats the smell of freshly baked dough in your own kitchen, right? With a few ingredients and some patience, you can enjoy delicious homemade pizzas yourself. Follow the recipe, add your favorite toppings, and enjoy!

If you need inspiration, check out these recipes from the Pizzaiolo: Pizza Margherita, Pizza Bianca, Pizza Diavola.

Looking for the perfect gluten-free pizza? Luca's gluten-free pizza dough is the answer! With this fantastic gluten-free pizza dough recipe,you'll have a real classic on the table in no time. ...

Ingredients

What do you need?

Quantity: 3 pizzas

500 g gluten -free flower
380 ml of cold water
15 g of salt
3G Dry yeast
5 g olive oil

Preparation method

How do you make this?

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Weigh 500 g gluten -free flour in the mixing bowl of the kitchen robot. Add the salt and mix briefly.

Add 300 ml of water and start mixing at low speed.

Add the yeast and then the rest of the water in twice.

Finally add the olive oil. Let mix for 10 minutes.

Sprinkle some gluten -free flower on the table. Fold the dough out of the mixer. Sprinkle a little gluten -free flower and knead with your hands. Make a sphere with the "T-shirt folding technique"

Make separate 350 g pizza balls each and place them in a closed container to ferment at room temperature for 24 hours.

Make a pizza of your choice, look here for inspiration.