Recipe Overview
Pizza Style: Gluten-Free Tavern Style
Yield: One 317.5g dough ball
Flour: King Arthur Measure for Measure Gluten-Free Flour
Hydration: 93.3%
Fermentation: 12-24 hours
This dough is much wetter than traditional pizza dough. That is normal for gluten-free dough. You are not looking for a strong, stretchy gluten network. You are looking for hydration, structure, and a crust that bakes up crisp.
Dough Formula
| Ingredient | Weight | Baker’s % |
|---|---|---|
| King Arthur Measure for Measure Gluten-Free Flour | 150g | 100% |
| Water | 140g | 93.3% |
| Olive Oil | 12g | 8% |
| Sugar | 5g | 3.3% |
| Salt | 8g | 5.3% |
| Instant Dry Yeast | 2.5g | 1.7% |
Total Dough Weight: 317.5g
Process
- Add the gluten-free flour, sugar, salt, and instant dry yeast to a mixing bowl.
- Whisk the dry ingredients together so the yeast, salt, and sugar are evenly distributed.
- Add the water and olive oil.
- Mix until fully combined. The dough will look more like a thick batter or paste than traditional pizza dough.
- Lightly oil your hands or a spatula, then gather the dough into a rough ball. Cover the dough and let it rest for 20–30 minutes so the flour can fully hydrate. Place the dough into a lightly oiled container.
- After 30 minutes, generously flour your surfacer and roll the dough thin between parchment sheets. Your goal should be a 16" pie.
- Dock the dough lightly with a dough docker or fork to reduce bubbling.
- Let it rest on the parchment paper uncovered in your refridgerator for 12-24 hours.
- Preheat your oven to 450 degrees.
- Par-bake the crust for four minutes until it begins to firm up and lightly brown.
- Flip the par-baked crust over to top.
- Add sauce, cheese, and toppings, then bake again until crisp.
- Put it back in the over on a pizza steel to finish baking, checking the bottom often.
Baking Notes
For tavern style pizza, the goal is a thin, crisp crust. Roll or press the dough thinner than you think you need, because gluten-free dough will not stretch like traditional wheat dough.
A par-bake helps set the crust before adding sauce and cheese. This is especially helpful with gluten-free dough because it prevents the center from staying soft or gummy.
Topping Suggestions
- Simple red pizza sauce
- Grande mozzarella or your preferred low-moisture mozzarella
- Rosa Grande pepperoni
- Grated parmesan or pecorino romano
- Olive oil around the edge before baking
My Notes
This recipe is inspired by Dave’s gluten-free pizza dough formula, but I’d treat it as a starting point. Gluten-free dough can vary a lot depending on flour blend, hydration, rest time, and bake setup.
If the crust comes out too soft, roll it thinner, extend the par-bake, or finish it directly on a steel or screen. If it feels too dry or cracks while shaping, add a little more water next time.