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Gluten-Free Sourdough Discard Pizza Dough Recipe

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4.3 from 14 reviews

  • Author: Eve
  • Total Time: 2 hours 30 minutes
  • Yield: 1 pizza (10-11 inch)
  • Diet: Gluten Free

Description

This Gluten Free Sourdough Discard Pizza Dough recipe offers a delicious, easy-to-make gluten free pizza base using sourdough discard for enhanced flavor and texture. The dough is prepared with Caputo Fioreglut Gluten Free Flour, allowing for a tender crust that crisps nicely in the oven. The recipe includes detailed steps on activating yeast, mixing the dough, shaping, chilling, and baking to achieve a perfect gluten free pizza crust ready for your favorite toppings.

Ingredients

Pizza Dough

  • 150 grams water
  • 3 grams active dry yeast
  • 160 grams Caputo Fioreglut Gluten Free Flour
  • 50 grams Gluten Free Sourdough Discard, at room temperature
  • 5 grams granulated sugar
  • 2 grams kosher salt
  • 20 grams olive oil, divided
  • Superfine yellow cornmeal, as needed for dusting

Pizza Toppings

  • Your choice of pizza sauce
  • Fresh mozzarella cheese (approximately half a ball, torn into bite-sized pieces)
  • Fresh basil leaves
  • Italian herbs (optional)
  • Olive oil for drizzling (optional)
  • Red pepper flakes (optional)

Instructions

  1. Activate the yeast: Heat 150 grams of water in a microwave-safe bowl for 30-60 seconds until it reaches around 110°F (do not exceed 115°F). Sprinkle the yeast and a pinch of sugar over the warm water and let it sit for 10-15 minutes until bubbly and frothy. If no foam appears, the yeast is inactive and should be discarded.
  2. Mix dry ingredients: In a mixing bowl, whisk together the Caputo Fioreglut Gluten Free Flour, granulated sugar, and kosher salt to ensure even distribution.
  3. Add sourdough discard: Incorporate the room temperature gluten free sourdough discard into the dry mix to build flavor and texture.
  4. Combine wet and dry ingredients: Add the yeast mixture and 10 grams of olive oil to the flour mixture. Using a Danish Dough Whisk or wooden spoon, stir until a wet, slightly lumpy dough forms. Continue mixing until smooth even if the dough feels wet at first; the flour will absorb the liquid.
  5. Shape the dough ball: Use a flexible spatula to scrape down the sides of the bowl and shape the dough into a rough ball to facilitate handling.
  6. Let the dough rest: Allow the dough to rest in the mixing bowl for 10 minutes so the flour can fully hydrate for improved dough quality.
  7. Oil second bowl: Measure the remaining 10 grams of olive oil and coat the bottom of a second mixing bowl to prevent sticking.
  8. Transfer dough to oiled bowl: Move the rested dough into the oiled bowl and turn it over several times with the spatula to evenly coat with oil, forming a smooth dough ball.
  9. Refrigerate to rise: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow a slow rise, enhancing flavor and texture, and to firm up the dough for easier shaping.
  10. Prepare to shape: Place parchment paper on an upside-down sheet pan and generously dust with superfine yellow cornmeal. Retrieve the dough from the fridge and transfer it gently onto the cornmeal.
  11. Shape the pizza crust: Using your fingertips, press the dough from the center outward, leaving about a 1-inch border for the crust. Gently stretch the dough by pressing outward and optionally rotate it between your hands to form a roughly 10 to 11-inch circle. Repair any tears by pinching them back together carefully.
  12. Let dough rest at room temperature: Allow the shaped dough to sit while you preheat the oven and prepare toppings, so it relaxes and becomes easier to handle.
  13. Preheat the oven: Position an oven rack in the lower third and place a sheet pan upside down on it. Preheat the oven to 500°F for at least 20 minutes to ensure the pan is thoroughly heated.
  14. Add toppings: Spread a thin layer of pizza sauce over the dough, starting from the center outwards and leaving the crust border free. Once baked for 7 minutes, add torn fresh mozzarella pieces to the pizza.
  15. Bake the pizza: Slide the pizza on the parchment paper onto the preheated sheet pan in the oven using oven mitts. Bake for 7 minutes, then add mozzarella and continue baking for an additional 5-6 minutes until the cheese melts and the crust is golden brown.
  16. Remove and rest: Carefully slide the pizza out of the oven using the sheet pan and let it rest for 2 minutes.
  17. Finish and serve: Top with fresh basil, a sprinkle of Italian herbs, a drizzle of olive oil, or red pepper flakes if desired. Slice into equal pieces and enjoy your gluten free sourdough discard pizza!

Notes

  • Ensure water temperature does not exceed 115°F to avoid killing the yeast.
  • The gluten free sourdough discard adds flavor and improves dough texture but should be at room temperature before mixing.
  • Resting the dough in the fridge helps the dough rise slowly and makes it easier to shape.
  • Using superfine yellow cornmeal under the dough helps prevent sticking and adds a slight texture to the crust.
  • Baking on a preheated upside-down sheet pan mimics the effect of a pizza stone for a crisp crust.
  • Be gentle while shaping the dough to avoid tearing, pinching any holes back together carefully.
  • Oven temperatures and baking times may vary; adjust baking time to achieve your preferred crust crispness.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Pizza Dough
  • Method: Baking
  • Cuisine: Italian

Find it online: https://everecipes.com/gluten-free-sourdough-discard-pizza-dough-recipe/