A Neapolitan-style pizza is defined by a light, slightly crisp rim and a thin, juicy base. This result can be achieved gluten-free — provided hydration, kneading and resting are balanced. Below we present a tested basic recipe and the working method on the Miss Baker XL from Bernardi.
Ingredients for 3–4 pizzas
- 500 g gluten-free pizza flour mix (e.g. Caputo Fioreglut or Schär Mix B)
- 400–420 ml cold water (depending on the flour mix)
- 10 g salt
- 10 g olive oil
- 5 g fresh yeast or 2 g dry yeast
- Optional: 3–5 g psyllium husk powder for structure and moisture
Dough handling with the Miss Baker XL
1) Dissolve the yeast and gradually add the flour
Put the cold water into the bowl and dissolve the yeast completely. Start the Miss Baker XL on low speed and gradually add the gluten-free flour mix.
Tip: Stir psyllium husk powder into the water until lump-free and allow it to hydrate for about 10 minutes. This supports binding and moisture retention.
2) Add salt and oil later
As soon as the dough comes together, work in the salt. The olive oil is added at the end, once an initial structure is visible.
3) Kneading time and dough appearance
Knead for a total of about 12–15 minutes on low speed. Gluten-free dough remains softer and stickier than classic wheat dough — that is normal. Aim for a homogeneous, smooth mass without lumps.
Bulk fermentation and cold proofing
After kneading, cover the dough and leave it to rest for about 2 hours at room temperature. Then divide into equal dough balls and let them mature covered in the refrigerator for at least 4–6 hours; an overnight proof develops flavour and improves handling. Optimal proof times may vary depending on the flour mix.
Shaping
Gently shape the dough balls into 25–28 cm pizzas. Do not tear or press too hard — work gently from the centre outwards. A little rice flour on the work surface helps prevent sticking.
Baking in the pizza oven
- Temperature: at least approx. 400 °C (ideally on stone)
- Bake time: about 60–90 seconds under direct heat
At lower temperatures the baking time increases accordingly. Turn pizzas in time so they colour evenly.
Note: Measuring the internal temperature in the crumb can provide a rough guide; values around 96–98 °C generally indicate good bake-through. Variations are possible depending on topping and dough thickness.
Practical tips for gluten-free dough with the Miss Baker XL
- Use a dough scraper: Use a dough scraper to cleanly remove soft dough from the bowl after kneading.
- Work quickly: Gluten-free doughs lose moisture faster — process quickly or store well covered.
- Shape gently: Avoid strong stretching techniques; the structure is more delicate than wheat dough.
- Flour on the work surface: Use rice flour or a little gluten-free starch instead of wheat flour when working.
Conclusion
With consistent kneading in the Miss Baker XL, careful dough handling and a very hot oven, gluten-free pizza dough in the Neapolitan style can come surprisingly close to the original. Whether classic with tomato and mozzarella or topped creatively — the combination of a clean process and a hot oven delivers authentic pizza enjoyment at home.