Neapolitan-Style Gluten-Free Pizza Dough

A Neapolitan pizza – for many, it's the epitome of enjoyment: a fluffy, slightly crispy edge, a thin base, and the typical flavor that evokes memories of Italy. But what if you need to avoid gluten? No worries: with the right recipe and proper technique, a gluten-free pizza dough in Neapolitan style is achievable – especially easy with the Miss Baker kneading machine by Bernardi. Here we show you a proven basic recipe along with many practical tips!

🍕 Recipe for Gluten-Free Pizza Dough (Neapolitan Style)

Ingredients (for about 3–4 pizzas):

• 500g gluten-free pizza flour mix (e.g., Caputo Fioreglut or Schär Mix B)
• 400–420ml cold water (depending on the flour type)
• 10g salt
• 10g olive oil
• 5g fresh yeast or 2g dry yeast
• Optional: 3–5g psyllium husk powder for better structure and moisture

🥣 Preparation with the Miss Baker XL

1. Mixing the Ingredients

First, pour the cold water into the mixing bowl and dissolve the yeast completely in it. Let the Miss Baker XL run on speed 1 and gradually add the gluten-free flour mix.

Tip: If using psyllium husk powder, stir it directly into the water and let it soak for about 10 minutes before adding the flour. This significantly improves the binding and moisture of the dough!

2. Incorporating Salt and Oil

Once the dough starts coming together, add the salt. The olive oil is added at the very end – once the dough has already developed some structure.

3. Kneading Time

The dough is kneaded for a total of about 12–15 minutes on a low setting. Note: Gluten-free dough remains softer and stickier than conventional dough – this is completely normal! The goal is a uniform, elastic mass without large lumps.

🛌 Bulk Fermentation and Dough Maturation

After kneading, the dough should rest for 2 hours at room temperature covered. Then, portion it into equal dough pieces and store them for at least 4–6 hours in the refrigerator – better still is a maturation time overnight.

🍴 Shaping and Baking

The matured dough pieces are carefully formed into 25–28 cm large pizzas. Important: Do not tear or press too hard – work gently! A little rice flour on the work surface helps to prevent sticking.

Baking:

• Temperature: At least 400°C (ideally in a stone oven)
• Duration: 60–90 seconds with direct heat

Tip: A core temperature of about 96–98°C indicates that the pizza is perfectly baked through.

🔧 Tips for Working with the Miss Baker XL for Gluten-Free Dough

• Use a dough scraper: It's easier to remove sticky dough from the bowl with a dough scraper after kneading.
• Don't let it sit too long: Gluten-free dough loses moisture faster or becomes too soft, so continue processing quickly or cover it.
• Shape gently: Gluten-free dough is more delicate – avoid vigorous stretching techniques.

Conclusion: Gluten-Free Pizza Like in Naples? No Problem with the Right Technique!

Thanks to the Miss Baker XL and a little finesse, you can experience gluten-free pizza enjoyment at the highest level. The combination of gentle kneading, careful dough handling, and high-heat baking brings the authentic taste experience right to your home.

Whether classic with fresh tomato sauce and mozzarella or creatively with your favorite ingredients – your gluten-free pizza is sure to impress!

Enjoy baking and Buon Appetito! 🍕