Gluten Free Diavola Pizza (Edit recipe)

Other than making my own gluten-free flour from scratch, this is my favorite gluten-free pizza dough. The results are excellent, especially using a baking steel, cast iron, or in a pizza oven. This higher-hydration version below is perfectly suited to longer bake times in a home oven. In addition to making a classic spicy Diavola pizza, we also made a couple other pizzas (a margherita and a pepperoni pizza). All were delicious!

4 hours

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	214
Fat:	13 g
Carbohydrates:	31 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	799 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

Gluten-free Pizza Dough

500 gram Caputo Fioreglut Pizza Flour (gluten-free)
450 gram Water, room temp
10 gram Quick Rise Yeast
18 gram Extra Virgin Olive Oil
12 gram Himalayan Pink Salt

Sauce

Toppings

1/4 cup Fresh Mozzarella, chopped
1/4 cup Uncured Pepperoni, or spicy salami
1 Tbsp Hot Banana Peppers, sliced thinly, or other hot pepper
2 Tbsp Black Olives, sliced

Other ingredients

2 Tbsp Gluten Free Flour, Bob's Red Mill 1:1 - for flouring the pizza peel so that the pizza launches without sticking
1/2 tsp Avocado Oil, for a more golden crust, add a tiny amount of avocado oil to the crust of the pizza before baking it with the toppings

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 500 grams of the Caputo Fioreglut flour to a standing mixer bowl. Mix in the salt.
Add 10 grams of yeast to 450 grams of room temperature water. Allow yeast to hydrate for 10 minutes.
Using your stand mixer on the second lowest setting, mix the flour and salt using the dough hook. After a minute, add the water and yeast mixture. Mix for 3-5 minutes.
Add the olive oil, and mix for another 2-4 minutes.
Place the mixing bowl in the refrigerator, covered tightly, for 30 minutes.
Remove the dough and place on a floured surface. Divide evenly into 3 balls. Using a bench scraper and a little extra flour as needed, bring the portions of dough into rough balls. They will still be extremely sticky, this is ok. Place in a container and cover with plastic wrap, and a lid if possible. Refrigerate for 3-5 hours.
Bring the pizza dough out of the refrigerator 1 hour before baking. Turn your oven to its highest temperature with a baking steel, cast iron pizza steel (Lodge brand) or pizza stone on the middle rack to fully preheat. This method here is for a Lodge pizza steel.
Working one dough ball at a time, use a bench scraper to take a dough ball out of your container and place it on a well-floured working surface (stone or very smooth surface, ideally). The dough will still be extremely sticky and difficult to work with.
Work the dough with your hand and a bench scraper, adding flour little by little until the ball of dough is just floured enough to not be sticky. This brings the dough hydration down from 90% to something more like 75-80%.
Flour a wooden pizza peel (or non-channeled wood cutting board) with a stone-ground gluten free flour like Bob's Red Mill. Stone ground GF flours will act like "ball bearings" under your pizza and give you a better launch. Work the dough into a pizza shape, continuing to add flour on top and underneath so that it does not stick to the board.
Once the dough is the desired size (about 12" across), launch it onto the cast iron baking steel and bake for 2 minutes at 550F.
After the initial par-bake, bring the baking steel out of the oven with the pizza on it. Add the sauce, toppings, and cheese, and return the pizza to the oven for 10-12 minutes at 550F at a high rack position.
Once the pizza is fully cooked to your liking, remove from the oven, slice and serve. Typically I will work one pizza dough ball at a time, so I will return the cast iron steel back to the oven to reheat it before the next pizza.