Gluten-Free Sourdough Neapolitan-Style Pizza

If you ever have a chance to hear an Italian commenting on the quality of a pizza they have eaten at a restaurant, one of the main drivers of his review will be digeribilità (that is, how easy it is to digest the pizza, how light it felt a few hours later and the morning after). This is instilled in the culture and it is also a selling point for pizzerie with good quality pizza. Some restaurants are known by locals because they “ferment their pizza for 24h” or “ferment the pizza for 36h”, and so on.

We want to achieve similar results at home. We are obsessed cooks, after all. Our main interest is great flavour and healthy food. As it turns out, time is the only thing we need to achieve a more flavourful and healthier pizza dough. Time is available to us home cooks in the same way it is available to a restaurant (maybe it will be even easier to find some for us).

Time allows enzymes to break down starches into simpler molecules, which will be easier to digest. We will absorb more nutrients because they will be more readily available to us. Using sourdough, instead of baker’s yeast, also adds a culture of lactic acid bacteria, yeasts, and a boost of enzymes, which will pre-digest the dough even better.

I call the gluten-free sourdough pizza in this recipe Neapoletan because we will try to shape it very thin and bake it with the hottest oven setting we can get at home. This will give us a style of pizza that hopefully is charred and light on the crust, while gummy and soft in the middle. Other styles, like Sicilian pizza, are coming soon.

But let us get to it. For this recipe I am working with Mix 1 (White mix), which is based on rice and GF oat flours. Check the exact blend at GF bread flour blends.
This is a no-knead recipe, so most of the actions to be taken require little effort and time.

All fermentation times highly depend on external factors. The most impacting factor is the temperature of your room and your dough. The recipe below is developed in a kitchen with 26.5C, with a dough temperature after mixing of 26.5C. I realise most kitchens are colder. Expect longer fermentation times if the kitchen is cold and learn to get some clues from the dough. However, due to the long bulk fermentation started very early in the process, temperature will be less of a factor, because most of the fermentation will be done in the refrigerator. Moreover, pizza needs less structure than bread, so you can get away with a bit of over-proofing (if you have already shaped it). For more information on these clues and my approach with fermentation times of gluten-free breads, see the article How I choose how long to ferment and when to shape.

The printable summary recipe at the end is concise and straight to the point, but see below some advice on each and every step of the process to make it fool-proof for you and to let you understand why we do some steps.

Schedule and ingredients ratios summary

Step-by-step detailed comments and tips

Equipment and Oven Setup

You will need a container with a cover that seals it tightly to bulk ferment the dough in the refrigerator.

You are also going to need a pizza stone. If you do not have one, you can try to bake this pizza on a baking tray. However, you will probably need more oven time to get it cooked through and the pizza will be a bit different in texture. I also strongly suggest you prepare a landing space where you can move the very hot pizza stone. You will need to do it at least 2 times per pizza (pizza in, pizza out), but I usually do it 3 times (I remove the parchment halfway into the cooking to allow the bottom to dry up).

Some parchment paper (one sheet per pizza) is also needed. Gluten-free pizzas are more delicate, so we shape them on parchment, add the toppings, and finally move them on the stone with the parchment.

Flour blend

Mix 1 is fairly starchy, although I use the oat flour to give compensate for the pure starches in terms of nutrients and proteins. If you use the version without Whey Protein Isolate, make sure to increase the water amount as suggested below in the recipe. Your pizza will get less colour if Whey Protein Isolate is not used.

You can check how to make Mix 1 at Gluten-Free Bread Flour Blends.

Autolyse

Autolyse consists in mixing the flour and the water 20 minutes to 1 hour before you mix in salt and yeast. This step is optional, but it will give time to the flour and binders to absorb water, which will help you gauge how wet your dough really is when you will add yeast and salt. Moreover, adding water early activates starch-digesting enzymes (e.g., amylase) which will start converting starch in sugars. These sugars will be then available for your yeast to devour and convert into alcohol.

Mixing

Considering I add all the water in the autolyse step, I combine starter and salt into the dough by using Ken Forkish’s pinch and folding method. The long story short is that I fold the dough over itself, then pinch it with my thumb and index finger, then fold it again, until combined. Watch this video to see how I do it.

Bulk Fermentation

Long-fermented pizza is traditionally made with a long bulk fermentation (or first fermentation), where the dough will be refrigerated after mixing and folding.

In this recipe, I take the same approach. I suggest letting the dough rest at room temperature for 30 minutes before refrigerating. In this way, you will give the yeast a head-start and in the meanwhile you can apply a round or two of folds (see step below). If you plan of fermenting for longer than 36h, skip the resting and stick it straight to the fridge! Check How I choose how long to ferment for more tips.

Folding

I added folding as an optional step. Folding is generally done to build structure by “organising” the gluten network. Here, there is no gluten to organise. However, I feel that applying a few rounds of folds (or at least one) manages to build some structure and tension into the dough. Click here to see how I apply folds and learn about folding techniques.

Shaping

Let the dough rest at room temperature for 1h before shaping. It will be less rigid and less prone to rip apart. Then, there are two ways to go about shaping:

• Traditional way (pre-shaping, proofing, shaping). Cut the dough into equal parts (as many as the number of pizza you are making). Shape each piece into a small ball, on a floured surface. Let the dough balls proof, in a covered container or covered by cling film, for the time stated in the recipe. Finally shape them into pizzas on sheets of parchment paper when ready to bake.
• My way (shaping, proofing). Cut the dough into equal parts (as many as the number of pizzas you are making). Firstly, shape each piece into a ball. Then, shape the balls into pizzas on sheets of parchment paper (one per pizza). Cover the shaped pizzas with cling film, or with an upside-down baking tray, or with an upside-down large bowl. Let proof for the time indicated in the recipe, until ready to bake.

When shaping the dough into pizza, start on a well-floured surface, by pressing down the dough with your fingers, pushing the dough away from the center (try not to deflate what will become the crust). Once the dough starts to become thinner and delicate, say at about 10cm/12cm diameter, move it gently onto a floured sheet of parchment paper (with the amount of dough as indicated in the recipe, each pizza will be 28cm to 30cm).

Check this video or the article “Shaping Techniques” to see how I shape gluten-free sourdough dough into pizza.

Proofing

Proofing can vary depending on how long the bulk fermentation is and how much your dough has risen in the fridge. If I bulk ferment for 12h-15h, I generally see the dough not rising at all. In that case, 1h at room temp + shaping + 2h to 3h proofing is generally appropriate. When I bulk ferment for 24h+, some bubbles form even during the cold bulk fermentation. In that case, I find that sometimes even 1h at room temperature + shaping + 1h to 2h proofing can be enough.

Also consider your shaping technique. If you go for “my way” of shaping (read above), where you do most of the proofing when the pizza is already shaped, over-proofing a bit will not be a problem. If you go for the “traditional way” of shaping (first into balls, after some proofing into pizzas), you will need to make sure your dough still has some structure when you shape it into a pizza.

Topping

This recipe has a large focus on the dough, hence I am proposing a simple but delicious Margherita. Choose the best ingredients you have at your disposal. I usually go for canned San Marzano tomatoes, fresh Mozzarella (in brine), and Italian spices like dry oregano. More pizza toppings are coming soon in a separate article. Go crazy on toppings and use what you like. Just be mindful of the cooking times. Most toppings can handle 10 minutes in the oven, some others would need to be added later (for example, I tend to add nduja 5 minutes later otherwise it burns).

Baking

For baking, you will need a pre-heated pizza stone. Pre-heat the pizza stone at maximum temperature for at least 45 minutes, turning the grill function on for the last 15 minutes. When ready to bake, pull it out of the oven and lie it on a landing area that can take the heat (for example, your stove). Move the pizza on to the stone (lifting it by the parchment paper, possibly with the help of somebody else).
Put the stone back into the oven and cook for 10 minutes at maximum temperature and with grill on. If you feel some ingredients are becoming too charred or browning too much, turn off the grill function.
When done, with the help of tongs, pull the pizza off the stone and onto a plate. Serve directly or let cool slightly (I find that cooling on a rack, like you would do for bread, helps some moisture on the bottom to evaporate).

Scaling the recipe up or down

You can scale the recipe up but keep ratios between ingredients constant. Traditionally, a Naepolitan pizza dough weighs 280g-300g per pizza. In the recipe below I do a bit more (350g per pizza) due to the high hydration of the dough (the extra weight is mainly water).

This recipe has no ratings just yet.

Gluten-Free Sourdough Naepolitan-Style Pizza

July 25, 2020

Servings: 2 pizza

Prep: 20 min

Cook: 25 min

Total: 24 hr

Difficulty: Medium

Print This

Your go-to GF sourdough white pizza dough, long-fermented for flavour development and good digestibility.

By: TheObsessedCook

Ingredients

• For the levain/starter*
• 25g GF sourdough starter
• 25g water
• 25g GF flour (the one you feed your starter with)
• For the dough
• 300g Mix 1 GF flour blend
• 340g Filtered Water (383g if using Mix 1 without WPI)
• 60g Mature GF Sourdough Starter*
• 15g Psyllium Husks (I use whole, but powdered should give similar results)
• 6.5g Salt (non-iodised, without anti-caking agents)
• For Margherita topping
• 200g/250g good quality canned tomatoes or passata (I use San Marzano canned tomatoes)
• 1 good quality Mozzarella
• Dry oregano to taste
• Olive oil to taste
• Salt to taste
• (optional) a few fresh Basil leaves

Directions

• Step 1 STARTER PREPARATION. Combine the starter ingredients together and let the starter rise for about 4h (it can take more or less time, depending on your starter and room temperature). It will be ready when it has risen to its peak (generally they rise by 50%) and it has just started to deflate.
• Step 2 AUTOLYSE. Combine the flour blend and the psyllium husk in a large bowl. Mix extremely well, to make sure the psyllium husk is well distributed in the flour (I generally whisk it for a few seconds). About an hour before the starter is ready, add the water to the flour, combine well and move the dough to a container or bowl. Use a recipient that you can close properly with a top/cover to avoid drying.
• Step 3 MIXING. When ready, pour or spoon 60g of the fed sourdough starter on the dough. Sprinkle the salt on top. Combine until well distributed, by alternating folding the dough over itself and pinching it often and vigorously between your thumb and index finger. (video available, see post)
• Step 4 BULK FERMENTATION. Let the dough ferment at room temperature for 30 minutes, then move it to the refrigerator in a sealed container or bowl (it is important for the dough not to dry out). Ferment in the refrigerator for up to 36h, according to your schedule or your taste.
• Step 5 [OPTIONAL] FOLDING. While the dough goes through the first 30 minutes of bulk fermentation at room temperature, apply two rounds of folds to the dough. Fold with wet hands, without flouring the dough or the counter. (video available, see post).
• Step 6 SHAPING. Take the dough out of the refrigerator and let sit at room temperature for about 1h before shaping. For shaping, lightly dust your counter with rice flour. Gently ease the dough out of the bowl/container and onto the counter. Split the dough in two equal parts. For each piece of dough, first shape the dough into a ball. Then, heavily flour the counter and start pressing the dough down with your fingers, moving the dough away from its centre. When the dough starts to become thinner and delicate, say at 10cm diameter, move it onto a floured sheet of parchment paper. Finish shaping the pizza pressing the dough away from its centre with your fingers. Flour it lightly when you feel it is too sticky. Your finished pizza will have at least a diameter of 27cm. You will wind up with two shaped pizzas on two separate parchment paper sheets. Video with shaping instructions available (see link in the article).
• Step 7 PROOFING. Cover the pizzas with an upside-down large bowl or with a baking sheet, or alternatively with cling film (be gentle). Let them proof for 1h to 4h (see article for tips).
• Step 8 TOPPING. If using passata, mix the passata with olive oil, oregano, and salt to taste. If using canned plum tomatoes, first pour them on a sieve to drain the extra water. Squash the tomatoes by hand into a sauce or blitz them in a blender. Add olive oil, oregano, and salt to taste. Drain the mozzarella from its brine and shred it into medium-small pieces. When the pizza is ready to be baked, spoon some tomato sauce on it and spread it using the bottom part of the spoon. Add until the pizza is lightly covered (do not overdo it). Add the shredded mozzarella on top. Optional: brush the crust with olive oil or neutral vegetable oil to obtain more colour (especially if not using the blend with WPI).
• Step 9 BAKING. 1h before baking, put the pizza stone on a middle shelf/tray of your oven and pre-heat it at maximum temperature for 45min to 1h. For the last 15 minutes, also turn the grill function on in your oven (I use grill + fan function). Prepare a landing area for your pizza stone (this could simply be your stove). Once the oven is hot, pull the tray with the pizza stone out of the oven. Very carefully lift the pizza by the parchment paper and move it onto the stone. Carefully cut extra parchment if there is excessive overhang. Put the stone back into the oven (middle shelf) and bake at maximum temperature and grill function on for 10 minutes. Optional: 5 to 6 minutes into the baking, pull the stone out and gently pull the parchment from underneath the pizza. Check the pizza often and turn the grill function off if you feel you are burning it. If you feel it is still to gooey in the middle after 10 minutes, give it 2 more minutes.
• Step 10 SERVING. When ready, serve the pizza directly, or let it rest a few minutes on a plate or on a rack. Serve with a drizzle of olive oil on top and a couple of fresh basil leaves.