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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)

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.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 pizzas
Course: Dinner, Main Course
Cuisine: Italian
Calories: 462
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Put all 1000 g Schär Mix B into a large bowl. Pour the yeast water over it and start kneading.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 1:45 to 2:45 - Second rest. Let the remaining balls rest, covered, at room temperature for a little less than an hour.
  8. 2:15 - Preheat. After 30 minutes of this rest, switch the Ariete 909 on at setting 5 (maximum) to preheat.
  9. 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.
    Pizza dough pressed flat by hand on a wooden pizza peel with flour on a dark worktop
  10. Cut the excess parchment off close around the dough.
  11. Top the pizza. Spread the Mutti pizza sauce evenly over the dough, sprinkle with grated mozzarella, then add any optional toppings you like.
    Raw topped pizza on a pizza peel with tomato sauce, ham, pineapple chunks and shredded cheese
  12. Lift the pizza, parchment and all, onto the hot stone in the Ariete 909 and close the lid.
  13. After about 60 to 90 seconds, open the lid and carefully pull the parchment out from under the pizza.
  14. Bake for another 2 to 3 minutes until done.
    Baked pizza cut into slices on a green board

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.