Ooni Gluten-Free Pizza Dough
This is the best gluten-free pizza dough recipe for your Ooni pizza oven! It makes a perfect gluten-free pizza with a crispy crust and delicious flavor. Works with wood-fired or gas-powered ovens.
Servings: 2 pizzas
Ingredients
- 250 grams Caputo Fioreglut Gluten-free Flour
- 8 grams Kosher Salt
- 3.5 grams Instant Yeast Rapid Rise, or Bread Machine Yeast
- 200 grams Water warmed to 120°F-130°F
- 13 grams Olive Oil
Desired toppings
- Pizza sauce
- Fresh mozzarella cheese
- Fresh basil
Instructions
Make the Dough
- In a stand mixer bowl, whisk together the Caputo Fioreglut, kosher salt, and instant yeast.
- Add the warmed water and olive oil to the dry ingredients.
- Blend the mixture on medium speed for 2 minutes, scraping the bowl occasionally to ensure everything is evenly mixed.
- Gather another medium-sized bowl. Grease it with a drizzle of olive oil. Scoop the dough into a ball and place into the greased bowl. Toss to coat with the remaining oil.
- Cover the bowl with plastic wrap or a clean kitchen towel; let the dough rise in a warm place for about 1 hour or until doubled in size.
- Once doubled, use the dough immediately or refrigerate for several hours before shaping.
Cooking the Pizzas
- Preheat your Ooni pizza oven according to the manufacturer's instructions, aiming for around 750°F. Let it pre-heat for at least 30 minutes to ensure it is sufficiently heated.
- Dust your pizza peel liberally with gluten-free rice flour and cornmeal. Divide your dough into 2 dough balls. Place a portion of your dough onto the peel. Dust with more rice flour so it doesn't stick to your hands or the rolling pin.
- Shape the dough by either patting it out with your hands, avoiding the very edges for a thicker crust, or rolling it out with a rolling pin, for a thinner crust.
- Gently shake the pizza peel throughout shaping to ensure the dough isn’t sticking. If it is stuck, lift the stuck edge gently with a bench scraper and sprinkle more cornmeal underneath. Shake again to ensure the dough has released.
- When the dough is about ¼-inch thick, ensure the dough is moving freely on the peel. Then, add your desired toppings.
- Launch the pizza into the Ooni pizza oven. Bake until the crust is golden and the toppings are cooked. Keep a close eye on the pizza while it cooks, rotating it every 30 seconds or so, as the back edge browns. Continue rotating until the pizza has cooked through and the toppings have cooked to your desired doneness, usually about 1-3 minutes per pizza.
Notes
- Makes 2 (10-inch) pizzas. You can stretch it to 3 pizzas for very thin crusts.
- The dough is easier to work with when cold.
- Nutrition info is for pizza without toppings, based on 2 pizzas divided into 8 slices each.
