This gluten free pizza dough is amazing. This tutorial walks through how to make a gluten free pizza dough and Margherita pizza with flavor similar to a traditional gluten dough.

This dough is made in the style of Neapolitan pizza and best used in an outdoor pizza oven or grill. But it also works in your oven too.

Full recipe details: [ Ссылка ]

Made in the @gozney Dome. Stone at 700 degrees F and oven at 950 degrees F.

Gluten Free Dough Highlights:
~ 80% hydration allows the fermentation and rise to happen compared to a traditional dough we would hydrate at 67 - 70%
~ We use Caputo Fioreglut GF flour which has the texture of "00" flour. Buy here: [ Ссылка ]
~ We use a double rise to maximize the amount of airpockets.
~ No par cooking needed.
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