Name: Gluten-Free Neapolitan-Style Pizza Dough (Schär Mix B)
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Ingredients: 1000 g Schär Mix B (gluten-free bread flour, Pan) (about 2.2 lb); 850 ml room-temperature water (about 3½ cups. 22 to 25 °C (72 to 77 °F)); 10 g fresh yeast (about ¼ cube of fresh yeast. Check the label); 28 g salt (about 1 oz); 2¾ tbsp olive oil (40 ml, 36 g. Check the label); 1 tsp sugar (about 4 g. You can use honey instead, same amount. Check the label); rice flour or extra Schär Mix B, for the work surface (a little; no exact amount. Never wheat flour); olive oil, extra, for your hands and the dough balls (no exact amount); baking parchment (for baking in the pizza oven; use a sheet rated for high heat (see notes)); 2 cans Mutti pizza sauce (for the 1 kg dough recipe (about 8 pizzas). Can size: check your cans. Check the label); grated mozzarella; optional toppings, such as ham, salami, pineapple or red bell pepper strips

3 hStart to the first pizza

462kcal*

3 gProtein*

97 gCarbs*

*Per pizza, estimate. Makes 8 pizzas.

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This gluten-free Neapolitan pizza dough makes 8 pizzas of about 240 g each from 1000 g of Schär Mix B. It is a very soft, wet dough, so there is no rolling pin here: you press each ball flat by hand with oiled fingers.

The schedule takes about 3 hours from first stir to first pizza, and almost all of that is resting. Then each pizza bakes in just a few minutes in the Ariete 909. Top them with Mutti pizza sauce and mozzarella, plus ham, salami, pineapple or bell pepper if you like, and keep a few dough balls in the refrigerator for tomorrow.

Baked pizza with ham, melted cheese, tomato sauce and pineapple chunks on a white baking surface

Gluten-Free Neapolitan-Style Pizza Dough (Schär Mix B)

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Prep Time 15

Cook Time 2 45

Total Time 3

Course Dinner, Main Course

Cuisine Italian

Servings 8 pizzas

Calories 462 kcal

Ingredients

1000 g Schär Mix B (gluten-free bread flour, Pan) about 2.2 lb
850 ml room-temperature water about 3½ cups. 22 to 25 °C (72 to 77 °F)
10 g fresh yeast about ¼ cube of fresh yeast. Check the label
28 g salt about 1 oz
2¾ tbsp olive oil 40 ml, 36 g. Check the label
1 tsp sugar about 4 g. You can use honey instead, same amount. Check the label
rice flour or extra Schär Mix B, for the work surface a little; no exact amount. Never wheat flour
olive oil, extra, for your hands and the dough balls no exact amount
baking parchment for baking in the pizza oven; use a sheet rated for high heat (see notes)
2 cans Mutti pizza sauce for the 1 kg dough recipe (about 8 pizzas). Can size: check your cans. Check the label
grated mozzarella plain shredded mozzarella, any brand you like; as much as you like per pizza. Pre-shredded cheese can contain anti-caking starch, so check the label for gluten
optional toppings, such as ham, salami, pineapple or red bell pepper strips as shown in the photos; amounts are up to you. Check every label

Instructions

0:00 – Dissolve the yeast. Pour 850 ml room-temperature water (22 to 25 °C) into a bowl. Add 10 g fresh yeast and 1 tsp sugar (or honey) and stir until dissolved.
Put all 1000 g Schär Mix B into a large bowl. Pour the yeast water over it and start kneading.
As soon as the flour has taken up the water, add 28 g salt and 2¾ tbsp (40 ml, 36 g) olive oil. Knead the dough well for about 5 minutes. It becomes extremely soft and sticky; that is expected.
0:15 to 1:45 – First rest. Cover the bowl and let the dough rest for 1½ hours at room temperature, until it has clearly increased in volume.
1:45 – Portion. Dust the work surface well with rice flour or extra Mix B and rub your hands generously with olive oil. Divide the dough into 8 equal pieces (about 240 g each) and shape each into a round ball.
Make ahead (for tomorrow): rub the balls you want to keep with olive oil, put them into airtight containers and place them in the refrigerator right away. Take them out 45 to 60 minutes before baking.
1:45 to 2:45 – Second rest. Let the remaining balls rest, covered, at room temperature for a little less than an hour.
2:15 – Preheat. After 30 minutes of this rest, switch the Ariete 909 on at setting 5 (maximum) to preheat.
3:00 – Shape. Put a dough ball on a sheet of baking parchment. With oiled fingers, press it flat from the center outward and leave a rim standing. Do not use a rolling pin.
Cut the excess parchment off close around the dough.
Top the pizza. Spread the Mutti pizza sauce evenly over the dough, sprinkle with grated mozzarella, then add any optional toppings you like.
Lift the pizza, parchment and all, onto the hot stone in the Ariete 909 and close the lid.
After about 60 to 90 seconds, open the lid and carefully pull the parchment out from under the pizza.
Bake for another 2 to 3 minutes until done.

Notes

About the name: this is a Neapolitan-style pizza. A genuine Pizza Napoletana needs specific flour and a wood-fired oven, so we do not claim that.

Gluten-free: Schär Mix B is gluten-free. Check the labels on the yeast, olive oil, sugar or honey, the Mutti pizza sauce, the mozzarella and every optional topping (ham, salami, pineapple). Pre-shredded cheese can contain anti-caking starch, so check the label or gluten-free status. The flour for the work surface must be rice flour or extra Mix B, never wheat flour.

Cross-contact: use a clean surface, clean tools and fresh parchment that have not touched gluten.

Parchment and heat: in this method the parchment is pulled out after 60 to 90 seconds. As general guidance, use parchment rated for high heat and check your oven’s manual; ordinary parchment is often rated only to about 220 to 230 °C.

Make-ahead dough: oil the balls, store them airtight in the refrigerator and take them out 45 to 60 minutes before baking.

Yeast: 10 g is about ¼ of a standard 42 g cube. As a widely used general rule, 10 g fresh yeast is about 3 to 4 g dry yeast; this is general guidance, so check the pack.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. Per pizza = dough only (about 240 g); pizza sauce, mozzarella and toppings are not counted. Calculated with sugar, not honey.

The 3 hours are mostly waiting: hands-on time is about 15 minutes for mixing and portioning, plus shaping and topping at the end.

Keyword Ariete 909 pizza, gluten-free neapolitan pizza, make-ahead gluten-free pizza dough, Schär Mix B pizza

Questions about gluten-free Neapolitan-style pizza

Why is the dough so soft and sticky?

It is made with 850 ml water to 1000 g Schär Mix B. The dough becomes extremely soft and sticky, so oil your hands generously and dust the work surface well when portioning.

Why no rolling pin?

The dough balls are pressed flat by hand with oiled fingers, from the center outward, leaving a rim standing.

Can I make the dough ahead?

Yes. After portioning, rub the balls with olive oil, put them into airtight containers and place them in the refrigerator right away. Take them out 45 to 60 minutes before baking.

Why oil on the hands?

The dough is very sticky. Rubbing your hands generously with olive oil lets you portion, shape and press it without it sticking to your fingers.

Why remove the parchment after 60 to 90 seconds?

The pizza goes onto the hot stone with its parchment, and after about 60 to 90 seconds you pull the parchment out and bake the pizza for 2 to 3 more minutes.