Ingredients
- Dough:
- 285g Caputo Fioreglut gluten free flour
- 228g room temperature water
- 6g fine salt
- 0.1g instant yeast or 0.3g fresh yeast
- Sauce and Toppings:
- 300g tinned plum tomatoes
- Salt, to taste
- Black pepper, to taste
- 1 x 125g ball fresh mozzarella
- 15g parmesan cheese
- Extra virgin olive oil, for drizzling
- Fresh basil leaves
Instructions
- Make the Dough: In a bowl, add water and yeast. Mix in flour and salt using a wooden spoon until combined. Dough will be sticky. Sprinkle a little flour to help it come together. Divide into two balls (about 250g each), wrap in plastic wrap, and rest at room temperature for 24 hours.
- Prepare the Sauce: Blend tomatoes until smooth. Season with salt and black pepper. Strain if desired to thicken.
- Preheat Oven: Preheat a home oven to 500°F (260°C) with a pizza stone/steel inside, or heat a pizza oven to 420–480°C.
- Shape the Dough: Dust the dough ball and surface with flour. Press gently from center outward to form a 10-inch base, keeping edges puffy.
- Assemble: Top each dough with 2 spoonfuls of sauce, mozzarella, parmesan, a drizzle of olive oil, and a few basil leaves.
- Bake: Bake in pizza oven for 60–90 seconds, rotating every 20–30 seconds, or in home oven for 6–8 minutes, rotating once.
- Serve: Slice and enjoy hot with extra fresh basil or olive oil if desired.
Notes
- For vegan version, use dairy-free cheese or make a Marinara pizza with garlic and oregano.
- Top with mushrooms, olives, or roasted veggies for variety.
- Use olive oil and garlic instead of sauce for a white pizza variation.
- Store leftovers in the fridge for 3 days; reheat in skillet or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 pizza
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 25mg
