Neapolitan pizza but gluten-free, the recipe worth trying
Making gluten-free Neapolitan pizza is a challenge many believe impossible. Without the gluten, the dough becomes fragile, sticky, and difficult to roll out.
Yet, with the right mix of flours, adequate hydration, and a little patience, you can create a pizza that rivals the original: a honeycomb crust, a crispy base, and an authentic flavor.
Hydrocolloids like xanthan gum or psyllium replace the gluten network, retaining water and providing elasticity. The result is a pizza that can be enjoyed until the last bite, without compromise.
Gluten-free pizza recipe: how to make it at home
Gluten-free pizza, like traditional pizza, celebrates simplicity. A Margherita with San Marzano tomatoes, buffalo mozzarella or fior di latte, basil, and extra virgin olive oil is the icon. But you can also try a Marinara or sausage and broccoli rabe. For the dough, a good gluten-free pizza mix is essential. Here's what you'll need for four 250g balls:
500g gluten-free pizza mix
400-450 ml of warm water (for 80-90% hydration)
10 g of fine salt
3-4 g of fresh brewer's yeast (or 1.5 g of dry yeast)
15 ml of extra virgin olive oil
5 g xanthan gum (or 10 g psyllium powder)
For the dressing: 400 g peeled San Marzano tomatoes, 250 g mozzarella, basil, oil, salt.
The preparation process
Dissolve the yeast in the warm water. In a large bowl, combine the flour mixture, xanthan gum, and salt. Add the water, yeast, and oil, and knead with a spoon or a stand mixer. The dough will be very sticky: this is normal. Knead it as little as possible. Cover and let rest for 20 minutes. Then make two reinforcement folds: with oiled hands, lift one edge and fold it toward the center, rotate the bowl, and repeat 3-4 times. Cover and let rise for 2 hours at room temperature.
Transfer the dough to the refrigerator, covered, for 12-24 hours. This slow process develops the aroma and makes it easier to digest. On the day of baking, divide the dough into 4 balls using a greased spatula. Shape them into balls, place them on an oiled tray, cover, and let them acclimatize for 2 hours at room temperature.
Preheat the oven to maximum temperature (250-280°C) using a pizza stone. Using greased hands, roll out each piece of dough on parchment paper, working from the center outward, without a rolling pin. The dough is fragile; leave a thicker edge for the crust. Top with crushed tomatoes, shredded mozzarella, basil, and oil. Bake on the pizza stone for 8-10 minutes, until the crust is puffed up and golden. Remove from the oven and serve immediately. The result is a pizza that smells of Naples, with a honeycomb crust and a crispy base. Because pizza, like all things made with method, is savored to the last bite.
