Gluten-Free Pizza

Name: Gluten-Free Pizza
Prep time: 48 h
Cook time: PT2-3M
Cuisine: Italian
Ingredients: 160g Caputo Fioreglut flour; 2g instant yeast; 128g water, at room temperature; 5g salt; 8g extra-virgin olive oil; Fine cornmeal, for dusting; 2 tbsp tomato passata; 1 tbsp grated Parmigiano; A handful of torn fior di latte; 6 basil leaves, coated in olive oil; 5 slices of salami

By: Feng Chen

Gozney Ambassador, Feng Chen, is showing you how to make the ultimate gluten-free pizza. Because no one should miss out on pizza night.

Recommended Oven: Dome, Arc XL, Arc, Tread, Roccbox
Prep Time: 48 hours
Cook Time: 2-3 minutes

Ingredients

Makes: 1 x 300g dough ball (12" pizza)

For the dough:

160g Caputo Fioreglut flour
2g instant yeast
128g water, at room temperature
5g salt
8g extra-virgin olive oil
Fine cornmeal, for dusting

For the pizza:

2 tbsp tomato passata
1 tbsp grated Parmigiano
A handful of torn fior di latte
6 basil leaves, coated in olive oil
5 slices of salami

Equipment Needed

Arc XL
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Acacia Wood Pizza Peel & Server
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Balance Turning Peel

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Instructions

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Step 1

To prepare the dough, dissolve the yeast in the water in a large mixing bowl. Add the flour, salt, and extra-virgin olive oil, then mix by hand or using a mixer for 2 minutes until well combined.

Step 2

To bulk ferment, cover the bowl and leave the dough to rise until doubled in size at room temperature.

Step 3

To cold ferment, transfer the dough to the fridge. You can use it any time from this point, but for deeper flavour, leave it to rest in the fridge for 1–2 days.

Step 4

To rest before baking, use a spatula to gently release the dough from the container and place it on a plate, tray or clean surface dusted with cornmeal. Cover with an upturned bowl and leave at room temperature for 2–4 hours.

Step 5

Preheat the Gozney to 400°C / 750°F stone temperature at a high flame. To stretch the base, dust the dough generously with fine cornmeal and press it out gradually from the centre, leaving a 1cm raised edge for the crust. Be gentle with the dough, as it doesn’t contain gluten and needs careful handling.

Step 6

To build the pizza, top the base with the tomato passata, grated Parmigiano, torn fior di latte, basil leaves, and salami. Remove any excess cornmeal and launch into the oven. Bake for 2–3 minutes, turning occasionally to achieve an even bake. Serve hot.