Caputo Pizza Dough is an easy and delicious recipe.  This gluten free dough really satisfied my craving for a traditional doughy pizza crust!

This recipe does not require par baking and would also work well in a pizza oven.

The yield will depend on how big you want to make each pizza.  But this recipe will yield 3 12 -14″ pizzas.  If you are the only one eating gluten free you could make a few small dough circles.

My daughter is also gluten free so I made two 12″ dough circles that I topped off with her favourite toppings.

I froze the remaining dough.

Finally a traditional crust with a bit of depth and a softer texture!

We will be using this Caputo Pizza Dough often. I think it would be good brushed with olive oil and garlic for a side as well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Caputo Pizza Dough I dumped some Gluten Free Caputo Flour, almond flour, psyllium husk powder, baking powder, salt, and sugar into my stand mixer.

I blended the ingredients together on low power before adding in some active rise yeast.

After blending in the yeast on low speed, I poured in some warm water while the machine was still mixing.

Then I slowly added in some olive oil while the dough hook was still spinning on low.

Once my ingredients were combined I let it mix on medium speed for 6 minutes.

After 6 minutes I covered the mixing bowl with some plastic wrap and let it sit for about 1 1/2 – 2 hours. 

I like to put it in the microwave with a cup of hot water beside it.

After 2 hours I removed the plastic wrap.

I scraped the dough out onto a lightly floured surface and divided it into 3 equal portions.

Then I sprinkled some gluten free flour into a baking pan and put the portions into the pan.  I covered the dough with plastic wrap and put the pan in the oven for the second rise with a cup of hot water to keep the oven a bit warm.

You can leave the dough for 1 – 5 hours for the second rise.  I usually leave it for a couple of hours again.

I sprinkled flour on pizza pans.

I lifted the dough out onto the pans.

Then I used my hands to gently spread the dough out, leaving a raised edge all around the outside.

Once the pizza dough was spread out I topped it with our favourite toppings.

Then I baked the pizzas in a preheated 450F oven for 20 – 25 minutes.

After the cheese was starting to brown I removed the pizzas from the oven.

I sliced the pizza into serving size pieces.  I usually slice into 8 servings.

This Caputo Pizza Dough was a real treat for both myself and my daughter.  It was the perfect thickness and texture.

Crispy edges and soft dough under the toppings will be a delight for your palate.  

I know you will love this Caputo Pizza Dough as much as we do!  It is also great reheated the next day in the microwave or an air fryer!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Recipes You Will Love for Gathering with Friends…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Pizza Dough:

• 6 cups Caputo Gluten Free Flour
• 1 cup almond flour
• 1 tbsp + 1 tsp psyllium husk powder
• 3 tsp baking powder
• 1 1/2 tsp salt
• 1 tsp sugar
• 8g (1 packet) quick-rise instant yeast
• 2 3/4 cup warm water
• 1/4 cup + 1 tbsp olive oil

How to Make Gluten Free Pizza Dough:

1. Mix the Caputo Gluten Free Flour, almond flour, psyllium husk powder, baking powder, salt, and sugar together by using a stand mixer.
2. Blend in the quick-rise instant yeast
3. While it is turning on low speed, pour in the warm water and olive oil.
4. Mix on medium speed for about 6 minutes.
5. Cover with plastic wrap and let stand for 1 1/2 hours.  
6. Flour a baking pan and divide the dough into 3 portions.  More if you are making mini pizzas.
7. Place the portions in the floured pan and cover loosely with plastic wrap.  Let stand for 1 – 5 hours.
8. When ready to make your pizzas, dump dough out onto a floured pizza pan.  Use your hands to spread out to the desired size.
9. Top your pizza or pizzas as desired.
10. Place the dough in the preheated 450F oven for 20 – 25 minutes minutes. 
11. Remove from oven.
12. Slice into serving size pieces.
13. Enjoy!

FAQS:

What gluten free toppings can I use on Caputo flour pizza dough?

Caputo flour, particularly the gluten-free variety, makes an excellent base for pizza. Here are some gluten-free topping ideas to complement your pizza:

Cheeses

• Mozzarella (classic choice)
• Parmesan or Pecorino Romano
• Ricotta
• Feta
• Goat cheese

Vegetables

• Roasted Veggies: Bell peppers, zucchini, mushrooms, and eggplant
• Fresh Options: Cherry tomatoes, arugula, and spinach
• Marinated Choices: Artichokes, sun-dried tomatoes, and olives

Proteins

• Meats: Pepperoni, prosciutto, sausage (check labels for gluten-free certification), grilled chicken, or bacon
• Seafood: Shrimp, smoked salmon, or anchovies
• Vegetarian Options: Marinated tofu or tempeh

Sauces

• Classic tomato sauce
• Pesto (ensure it’s gluten-free)
• White sauce or olive oil drizzle

Fruits and Herbs

• Fresh basil, oregano, or thyme
• Pineapple (for those who love Hawaiian-style pizza)
• Caramelized onions or figs for a sweet touch

Extras

• Gluten-free hot sauce or chili flakes
• Drizzles: Balsamic glaze, honey (pairs well with prosciutto), or truffle oil
• Gluten-free ranch or garlic dipping sauce

How do I store Caputo flour pizza dough?

Caputo flour pizza dough is typically made with a high-protein, finely milled flour ideal for authentic Neapolitan-style pizzas. Proper storage ensures the dough stays fresh and ready to use when you need it. Here’s how to store it based on your timeline:

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Short-Term Storage (Same Day or Overnight)

1. Divide the Dough: Portion the dough into individual balls after the initial kneading or proofing. This makes it easier to use later.
2. Use Airtight Containers: Place each dough ball in a lightly oiled airtight container or wrap it in plastic wrap.
3. Refrigerate: Store the containers or wrapped dough balls in the refrigerator.
   • The dough will stay good for up to 24-48 hours.
4. Bring to Room Temperature: Remove from the fridge about 1-2 hours before using to allow it to relax and rise.

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Long-Term Storage (More Than a Couple of Days)

1. Initial Proofing: Let the dough rise once at room temperature.
2. Portion the Dough: Divide it into individual balls.
3. Oil and Wrap: Lightly oil each ball and wrap it tightly in plastic wrap.
4. Freeze: Place the wrapped dough balls in a freezer bag or airtight container.
   • The dough can be frozen for up to 3 months.

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To Use Frozen Dough:

1. Thaw Slowly: Transfer the dough to the refrigerator the night before you plan to use it.
2. Room Temperature: Remove from the fridge and let it come to room temperature (1-2 hours) before stretching and baking.

This storage method preserves the dough’s quality and flavor, ensuring your Caputo flour pizza dough is ready to create delicious pizzas anytime!