1. In a mixer, add your Caputo Lievito Active Dry Yeast and baking soda to the water and mix on speed 1 for 2 minutes until dissolved.  

2. To the mixture, add Caputo Gluten Free Flour and mix for 3-4 minutes until combined.  

3. Next, add your salt and mix for 2 minutes. Then, add your Olitalia Extra Virgin Olive Oil and mix until it is completely absorbed, 3-4 minutes.  

4. Place the dough in a bowl, wrap it in plastic, and place it in a refrigerator for 30-40 minutes.  

5. After the dough has cooled, begin to divide and scale your dough into 300g balls. We recommend you use food-safe gloves coated with olive oil to help you ball the dough, as it will be very sticky.  

6. Wrap each dough ball in plastic wrap and place them in the refrigerator for 3-4 hours before usage.  

7. When ready to use, stretch your dough on a surface dusted with Caputo Gluten Free Flour and add your favorite toppings.  

8. Transfer the pizza to a pizza peel and gently shuffle the pizza off the peel and into your oven. Depending on the oven temperature, cooking time can vary between 5-10 minutes. 

Notes

• For best results, we recommend using the dough within 48 hours.