Gluten Free Pizza Dough New York Style
Servings : Makes 4 - 13 in round pizzas
Prep Time: 35 minutes + 24-72 hours overnight cold fermentation
Cook Time : 20 minutes
Ingredients
4 teaspoons gluten-free instant yeast
4 teaspoons granulated sugar
740 g of water, 115°F
4 teaspoons apple cider vinegar
1/4 cup EVOO, plus more as needed
4 teaspoons fine sea salt
920 g Antimo Caputo Gluten Free Pizza Flour , plus more as needed for dusting and stretching the dough
Directions
In the bowl of a stand mixer or a very large mixing bowl, whisk together the yeast, sugar and water and let it get foamy.
Add in the apple cider vinegar, olive oil and salt. Then add in the flour in two batches, stirring with a fork in between.
If kneading it by hand, use a spatula to mix the dough until the flour is mostly combined then knead the dough the bowl or on a work surface with well oiled hands and add more olive oil as needed while kneading until the dough is smooth and no longer sticky.
If using a stand mixer with the dough hook attachment, mix the dough on medium-low speed until fully combined adding olive oil as needed to help smooth out the dough until no longer sticky or lumpy.
Split the dough into 4 equal portions. Gently roll each portion into a ball. Place the dough balls into a lightly oiled, airtight lidded container. (I like to add a light layer of plastic wrap directly over the dough for extra protection.)
Refrigerate for 24-72 hours. The longer it cold ferments the more flavor it will have and the easier it will be to work with.
Before baking remove the dough from fridge and let rest at room temperature for at least one 45 minutes to an hour.
Preheat your oven to 550°F with a pizza stone on the lowest rack. Dust the dough ball with the Caputo flour on all sides. For ease I like to stretch and launch the pizza on high-heat resistant parchment paper so I don’t have to worry about it sticking to the peel.
Starting from the center of the dough ball, gently press and stretch the dough into a roughly 13 inch circle with lightly floured hands, leaving a very slightly raised one inch edge around the perimeter.
Add your desired toppings and transfer to the preheated oven to bake on the pizza stone for 15-20 minutes until the crust is golden and the bottom of the pizza is browned. (If using parchment paper remove it halfway through once the bottom crust is set.) Enjoy!
