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Gluten free pizza dough

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As with a lot of people who are into cooking, I wanted to understand the best way of making home made pizza. This quest--nay hunt!--for the best home-pizza recipe and cooking method began sometime in late 2024. However, lately I have moved the goalpost to not only making a good home-made pizza, but a good home-made GLUTEN FREE pizza.

Trials and tribulations

In exploring the gluten filled home-made pizza I realized that my preferred way of cooking a nice slice at home is by doing it in a Detroit-style. There are a couple of reasons for this:

1. The home oven does not get hot enough (at least not ours) for making good Neapolitan-style pies,
2. I love a pan pizza, and this is some kind of approximation of that, and
3. it works great to par-bake the cheese into the dough before adding the toppings, making sure the bottom is nice and evenly cooked + cheesed.

So, in my testing I have found this recipe to work well when baking as a Detroit style pizza.

The recipe

Ingredients

• Gluten free flour mix - 330 grams
• Fiber husk - 1 tbs
• Water - 200 grams
• Olive oil - 1/2 dl
• Yeast (dry) - ~7 grams
• Yoghurt (Natural) - 1/2 dl
• Baking powder - 1 tsp
• Sugar - 1 tsp
• Salt - 1 tsp

Do this

1. Combine water, olive oil, fiber husk and yeast. Let soak for 5 - 10 minutes.
2. Add the yoghurt.
3. Add the flour mix and salt. Mix until combined and dough-like.
4. Baking powder and sugar goes in.
5. Let ferment in the fridge preferably overnight.
6. Use in any Detroit style pizza recipe! I find it best to par-bake for 5 minutes before adding the sauce.
7. Enjoy!

Please let me know if you try this recipe out!