Neapolitan-Style Gluten-Free Pizza Crust

• servings: 16 servings
• active time: 30 minutes
• total time: 1 hour 55 minutes

Ingredients

2 1/3 cups (233g) King Arthur Gluten-Free Pizza Flour

1 cup plus 2 tablespoons (255g) water warm

1 tablespoon (13g) olive oil

1 tablespoon granulated sugar

2 teaspoons instant yeast

3/4 teaspoon table salt

Directions

To make the gluten-free pizza dough: In a large bowl or the bowl of a stand mixer, combine all the ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using the stand mixer) until a smooth, sticky dough is formed, about 5 minutes at medium speed. , Scrape down the sides of your bowl, cover, and let the dough rise for 1 hour at room temperature. The dough will have expanded and become slightly puffy. , To shape the gluten-free pizza: Transfer the dough to a well-floured surface and divide it in half (about 260g each). Working with one half at a time, start from the center and gently press the dough outwards, leaving a thicker edge around the circumference to maintain a crust, until you have a circle that’s about 10" wide., To bake the gluten-free pizza: Preheat the Ooni until the center of the stone is around 750°F. (An infrared thermometer is a helpful tool here.), Place your pizza onto a peel that has been lightly dusted with gluten-free flour. If there is any excess flour on the dough, gently brush it off with your fingertips or pastry brush. Top the pizza with sauce, then brush or spray the edge of the crust with water, which will increase oven spring. , Turn the flame OFF, then load the pizza into the back of the Ooni in the center. Bake for approximately 30 seconds before rotating the pizza so that the front edge of the crust is now facing the back of the oven. Continue baking in the back of the oven for another 30 seconds, rotating the pizza every 10 seconds or so for the most even bake., Move the pizza to the front right corner of the oven (which is the coolest section of the Ooni) and continue to bake for 4 minutes, with the flame still off, rotating every 30 seconds or so to ensure the pizza cooks evenly. , Remove the pizza from the Ooni and turn the flame back on to low. Top the pizza with cheese and any other toppings, and load the pizza back into the Ooni in the front right corner. Rotate every 30 seconds or so for 1 to 2 minutes, or until the crust is brown and the cheese is bubbling. , Before baking your second gluten-free pizza, make sure to pre-heat your stone once more to around 750°F in the direct center. Serve the pizzas while still hot (though no longer bubbling) from the oven.

Nutrition

• Serving Size: 1 slice (17g)
• Calories: 60
• Total Fat: 1g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 115mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Total Sugars: 1g
• Protein: 0g