Gluten Free Pan Pizza


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5 from 1 vote

Gluten Free Pan Pizza


  • 1 Kg Flour - 2.2Lbs (100%)
  • 950 g Water - 33.5oz (95%)
  • 10 g Yeast fresh - 0.3oz (1%)
  • 25 g Salt - 0.9oz (2.5%)
  • 20 g Olive oil - 0.7oz ( 2%)


  • Place water (cold 50F) in mixer bowl and melt the yeast
  • Add the flour
  • Mix on low speed until the flour is incorporated, stop the mixer and push down mix on sides of bowl with a rubber spatula and continue to mix on low speed
  • Slowly add the salt
  • Add the oil and mix for another 4-5 min until batch is smooth with no lumps
  • Transfer mix to a covered container and store in cooler for 24h.

To Bake:

  • After 24h remove the dough from the cooler and portion out (desire sizinto a well oiled baking pan
  • Cover and let rise on a rack on the top of the oven (115F) for about 3-4h.
  • Carefully uncover and bake at 550 for 4 minutes
  • Remove from pan and cool. Once cooled, dough sheet can be wrapped and stored.

When ready to use:

  • Place par baked sheet into well oiled pan and apply cheese making sure to cover all corners and sides.
  • Add sauce and desire toppings
  • Bake at 550 for 5-8 min


4 thoughts on “Gluten Free Pan Pizza

  1. How can you make a smaller batch of dough or can it be frozen and used later?

  2. I love your Neapolitan GF pizza recipe and now want to try the deep dish/Detroit style pizza. Can you tell me what size pan and the amount of the dough I should use? Thank you!

    1. 320 g of the batter in a 8×10 inch pan should be sufficient for a Detroit style pizza.

  3. 5 stars
    I am a thin crust di Napoli person, but once in a while one needs a deep dish and this is fantastic!!!

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