GF NY Dough

Caputo GF flour, 84% hydration, a 30-minute fridge rest. A real 14-inch gluten-free pie with no gums and no weird chew. My brother (a celiac) approved.

Time: 18 min | Yield: 1 14-inch pizzas | Difficulty: Intermediate | Serves: 2 | Published: 2026-04-22

Gluten-free pizza dough is hard to nail. Most recipes give you a pancake-textured cracker that bears no resemblance to pizza. This one doesn't.

The move here is Caputo's gluten-free flour. It's engineered for pizza, so you don't need to build a gum-and-starch science project at home. Run it wet at 84% hydration, give it a 30-minute fridge rest so it firms up enough to handle, and it stretches into a real 14-inch pie that bakes up crisp outside and tender inside.

My brother is celiac. This dough has his sign-off. He used to think GF pizza meant settling for a cardboard substitute. Now he requests this at family events.

Ingredients

• 250 g Caputo GF Flour
• 210 g water (room temp) (84%)
• 3.8 g instant dry yeast (1.5%)
• 6.3 g salt (2.5%)
• 10 g olive oil (4%)
• 5 g sugar (2%)

Directions

1. Add and mix all dry ingredients evenly.
2. Add water and olive oil. Start mixing until it becomes somewhat of a paste.
3. Cover the dough and put into the fridge for 30 minutes. The dough is easier to handle a little more firm.
4. Oil your hands and shape the dough into a ball.
5. Oil a plastic container, cover the dough with a lid or wrap, and store in the fridge for up to 24 hours.
   You'll know it's right: After 1.5 hours, dough should be visibly puffier with small bubbles on the surface, but won't double like wheat dough. About 30-50% growth is normal. If no change, yeast was dead.
6. If making pizza immediately, or out of the fridge, let the dough sit at room temperature (covered) for two hours.
7. Flour your peel and on top of the dough. Start pressing from the center to the edges. Leaving it thicker at the edges for the crust. Beginner tip- make the pizza on parchment paper
8. Spoon on a light layer of sauce and olive oil around the crust. Then bake in the oven at 500-550 degrees for 6-8 minutes
9. Pull the pizza out. Add more sauce, cheese and toppings. Then back in the other for another 6-8 minutes

Troubleshooting

Dough was way too sticky to handle

84% hydration GF dough is wet by design, and warm dough is stickier. The 30-minute fridge rest is not optional. Cold dough is dramatically easier to handle. Use wet hands and a wet spatula, and shape on parchment so you never have to peel it off the counter.

Used a different GF flour blend and it came out dense or gritty

This recipe is tuned to Caputo's gluten-free flour specifically. Bean-based and generic 1:1 blends behave completely differently. Get the Caputo Fioreglut (red bag, about $15 on Amazon, ships in 2 days). One bag makes several pizzas. This is not brand snobbery, the recipe percentages are built around it.

Crust was pale and soft instead of crisp

Oven or surface wasn't hot enough. Preheat a baking steel or stone at 500°F for a full 45-60 minutes. Launch on parchment, then slide the parchment out after 4-5 minutes so the crust finishes directly on the hot surface.

Dough tore when I tried to stretch it

GF dough has no gluten network, so it will not stretch like wheat dough. Press and coax it outward on parchment with wet fingertips instead of stretching in the air. Work from the center out and leave a slightly thicker edge.

I added flour to fight the stickiness and the crust turned into a brick

Extra GF flour dries the dough out fast and kills the tender interior. Never add flour to fix stickiness. Cold rest + wet hands is the answer. If it is truly unmanageable, chill it 15 more minutes.

Caputo GF contains wheat starch, is it safe for celiac?

Caputo Fioreglut uses gluten-removed wheat starch and is certified gluten-free in the EU (under 20ppm). It is widely used by celiacs, my brother included, but if you have a wheat allergy (different from celiac disease) this flour is not for you. Read the bag and make the call for your situation.

Notes

Caputo Fioreglut is the whole game here. It uses gluten-removed wheat starch, so it is certified gluten-free (under 20ppm) and celiac-safe, but it is NOT safe for a wheat allergy. If you can't get Caputo, this specific recipe won't behave the same with other blends.

Nutrition (1/4 of one 12-inch pie (dough only)): 230 calories, 4g protein, 44g carbs, 4g fat.