Gluten-Free Neapolitan-Style Pizza Crust
Gluten-Free Neapolitan-Style Pizza Crust

Gluten-Free Neapolitan-Style Pizza Crust

Recipe by Jonathan Brasil
31 Reviews 4.1 out of 5 stars

Neapolitan-style pizza, with its thin, crispy center and light, airy outer crust, is a worthy goal for many a pizzaiolo (pizza maker). Traditionally topped with uncooked tomatoes and mozzarella, the addition of olive oil and fresh basil transforms the iconic Neapolitan into another favorite, Pizza Margherita. Now, thanks to our gluten-free pizza flour, even those avoiding gluten can enjoy these classic pizzas. 

 

Prep
20 mins
Bake
13 to 18 mins
Total
2 hrs 20 mins
Yield
2 medium (10”) pizzas
Gluten-Free Neapolitan-Style Pizza Crust - select to zoom
Gluten-Free Neapolitan-Style Pizza Crust - select to zoom
Gluten-Free Neapolitan-Style Pizza Crust - select to zoom
Gluten-Free Neapolitan-Style Pizza Crust - select to zoom
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Instructions

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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In a large bowl or the bowl of your stand mixer, combine all the ingredients together and beat briefly (less than a minute) to make a soft, smooth, sticky dough. 

    Gluten-Free Neapolitan-Style Pizza Crust – Step 2

  3. Scrape down the sides of the bowl, cover, and let the dough rise for about 1 hour, then refrigerate for 30 minutes.  

    Gluten-Free Neapolitan-Style Pizza Crust – Step 3

  4. While the dough is chilling, preheat the oven to 500°F with a baking stone or steel on the bottom rack. 

  5. To shape the pizza: Divide the dough in half (about 280g each).

  6. Place one piece of the dough onto a piece of parchment. With your greased hands, gently press the dough outward into a 10" circle, leaving a thicker outer edge. 

    Gluten-Free Neapolitan-Style Pizza Crust – Step 6

  7. Repeat with the remaining piece of dough. 

  8. Top the dough with sauce, cheese, and additional toppings as desired.

    Gluten-Free Neapolitan-Style Pizza Crust – Step 8

  9. To bake the pizzas: Bake the pizzas for 15 to 18 minutes, until the crust is golden brown and the cheese is bubbling. Remove the pizzas from the oven and garnish as desired; for Pizza Margherita, add fresh basil leaves and a drizzle of olive oil. Cool for 5 minutes before slicing and then serve while warm. 

    Gluten-Free Neapolitan-Style Pizza Crust – Step 9

  10. Storage information: Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage. 

Tips from our Bakers

  • Want to make the dough ahead? Reduce the yeast to 1/8 teaspoon and refrigerate the dough for up to 24 hours after its first rise. 

  • If you don’t have a stone or steel: Press the dough onto a parchment-lined baking sheet. Bake on your oven’s middle rack.  

  • To use your bread machine to prepare the dough, add all of the ingredients to the bucket of your machine and then allow it to go through the mixing, kneading, and rising cycles in the machine. Remove the dough after the first rise, and then proceed with the recipe as written, shaping by hand and baking in the oven.

  • For a crispier crust, bake the bare, untopped pizzas for 10 minutes. Add the sauce and toppings, then return to the oven and continue to bake for an additional 8 to 10 minutes, until the crust is golden and the cheese is bubbly. 

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