DoughbaseGluten-Free
GF flour at 80% hydration, cold rested up to 48 hours.
EverydayCompare with other doughs
Pizza size
16"10"20"
Number of pizzas
6110
Thickness
Yeast
GF tip
GF dough is stickier — oil your hands before shaping.
Dough ball
480
grams each
Total flour
1530
grams
Total water
1224
grams
Hydration
80
percent
Gluten-FreeCold rest up to 48 hrs6 pizzas · 16" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
GF flour Caputo GF recommended | 1530g | 100% |
Water Cold, under 60°F | 1224g | 80% |
Yeast Active dry | 6.1g | 0.4% |
Salt | 38g | 2.5% |
Sugar | 31g | 2% |
Olive oil | 50g | 3.3% |
Instructions
- 01Add cold water and yeast
- 02Add GF flour + olive oil, mix 2 min
- 03Add sugar and salt, mix 3–4 min
- 04Refrigerate 15 min to firm up
- 05Oil hands, shape into balls
- 06Refrigerate up to 48 hours
- 07Bring to room temp before using
Recipe from Dough Guy.
How this was adapted
- Dough Guy's own calculator under-counts gluten-free dough balls by about 10%, because it doesn't account for the higher hydration. Here the ingredients add up exactly to your dough balls.
See the original at Dough Guy.