Gluten-free Sicilian Pizza Dough

A few years back, my interest in gluten-free pizza dough was piqued. My daughter was diagnosed with autism, and around that time, my wife and I started doing as much research as possible about gut health. One thing that stuck out was a gluten-free diet and I’ve been back and forth over the benefits of cutting out gluten since then. 

Still, at the time, my daughter loved pizza, and the idea of taking it away from her seemed cruel and likely something I would never do – so I set out to create a gluten-free recipe that would be indistinguishable from classic pizza dough. I tested it over and over again. I sampled every flour and tried all sorts of mixing methods. 

When I came up with this recipe, I sampled it at my pizzeria to patrons without telling them what it was. Not a single person thought there was anything different about this pizza, which meant it was finally ready for my little girl.

I hope you enjoy the recipe as much as my family has. 



Difficulty

Servings

1,330.5 grams/one 16 by 16 inch (40 by 40 centimeters) pizza

Prep Time

5 hours, 25 minutes

Cook Time

20 minutes

By Thomas DeGrezia

Gluten-free Sicilian Pizza Dough

Note

This is a hand-mixed recipe that results in a dough whose texture is more like a batter. Could you use a mixer instead? Sure, but that loose texture can make it more trouble than it’s worth (it can be difficult to scoop out of the mixing bowl). This dough isn’t delicate until it rises, so if it rips while stretching, simply squeeze it back together and keep stretching.


1. In a large mixing bowl, add the water and then the yeast.

Use a whisk or your hand to mix until the water becomes dark and muddy.


2. Add 19 grams of olive oil and continue to mix with a whisk or by hand; add all the salt and mix again.

 

3. Add the flour and mix by hand (or use a spatula if you prefer), working out all the lumps in the mix–about 5 minutes.

hand mixing gluten-free pizza dough in a metal bowl

4. Add the remaining olive oil (20 grams) and mix for another 5 minutes.

Scrape any excess mixture off your hand back into the bowl.

5. To prepare your pan for the dough, add 10 grams of olive oil and work it into the corners, sides and bottom until the surface is coated with a thin layer of oil.

6. Add the batter-like dough to the pan and work evenly until it stretches into all corners.

Try not to rip the dough, but if you do, gently press it back together. Because of the dough's loose nature, I find it pieces back together quite easily.

two hands pressing gluten-free pizza dough into a metal pan

7. Drizzle the remaining about 5 grams of olive oil over the surface of the dough and spread it out as evenly as you can (you can also use an olive oil spray for an even coating).

8. Place the pan into your conventional home oven and allow it to rise until it touches the top of the pan rim, about 4 hours.

If the dough seems to be drying out, remove the pan from the oven and drizzle the surface of the dough with another thin, even layer of oil.

Tip: If using a Karu 16 or Karu 12, simply place the pan inside and allow the dough to rise with the door closed. 


9. Use a spray bottle to mist water into the oven once an hour to keep the oven humid and prevent a skin from forming on the dough.

(Spritz the entire oven from left to right, about 5-6 spritzes each time.)

10. Fire up your Ooni oven to its highest setting.

Aim for 371°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone. 

11. Place the pan in the oven, close the door and immediately turn off the flame.

Par-bake the dough in the residual heat for a total of 4 minutes, using a turning peel to turn a ¼ rotation every minute, closing the door after each turn.

par-baked gluten-free pizza crust

12. Using your Pizza Oven Gloves, remove the pan from the oven; depan the pizza with a spatula and flip it onto a rack, allowing it to cool upside down for 10 minutes.

 

13. When you’re ready for a final bake, add oil to the bottom of your pan (and if you like, scatter Parmigiano Reggiano over the bottom to melt into the crust) then place your par-bake pizza back in the pan.

14. Preheat your Ooni to 371°C.

Top your pizza however you’d like, then return it to the oven. Immediately turn off the flame and let it cook in the oven’s residual heat for 15 minutes, or until golden brown in colour.

15. Remove from the oven, slice, serve and enjoy!  .

Remove from the oven, slice, serve and enjoy!  

Thomas DeGrezia

Thomas DeGrezia, Sofia Pizza Shoppe founder and owner of Sofia Wine Bar (@sofiawinebar), has deep roots in pizza–his grandfather was one of the founders of J & V Pizzeria in Bensonhurst, Brooklyn, a famous spot going back to 1955. 

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