Gluten Free Cast Iron Pizza
Gluten Free Cast Iron Pizza
Ingredients
For the Dough
- 300 g gluten free flour
- 3 g instant dry yeast
- 6 g sugar
- 7 g salt
- 320 g water
- 14 g olive oil
For the Toppings and Assembly
- as needed provolone and part-skim blend cheese, for edges
- as needed whole milk mozzarella, for the middle
- as needed crushed tomato
- as needed Pecorino cheese
- as needed pepperoni
- as needed butter
- as needed Reggiano cheese
- as needed fresh basil, for garnish
Instructions
- 1
In a bowl, combine all dry ingredients for the dough: 300 g gluten free flour, 3 g instant dry yeast, 6 g sugar, and 7 g salt.
⏱️ 2 min
- 2
Add the wet ingredients to the dry ingredients: 320 g water and 14 g olive oil.
⏱️ 1 min
- 3
Mix the ingredients using a rubber spatula until they are combined into a paste. Work out any clumps. This process takes about 1 to 2 minutes.
⏱️ 2 min
- 4
Oil all sides of a cast iron skillet.
⏱️ 1 min
- 5
Transfer the prepared dough paste into the oiled skillet.
⏱️ 1 min - 6
Lightly spray the top of the dough with olive oil.
⏱️ 1 min
- 7
Use a spatula to evenly smooth out the dough across the pan.
⏱️ 1 min
- 8
Cover the pan with plastic wrap. Let the dough rest for at least 8 hours, or until it has doubled in size. This step helps the dough become lighter and fluffier.
⏱️ 480 min
- 9
Preheat your oven to 500 degrees Fahrenheit. Bake the dough in the pan for about 10 minutes.
⏱️ 10 min•🌡️ 500
- 10
Remove the pan from the oven and rest the baked dough on a cooling rack for about 30 minutes.
⏱️ 30 min
- 11
While the dough cools, butter every inch of the same cast iron pan.
⏱️ 2 min - 12
Carefully place the pre-baked dough back into the buttered pan.
⏱️ 1 min
- 13
Layer provolone and part-skim blend cheese around the edges of the dough.
⏱️ 2 min
- 14
Layer whole milk mozzarella in the middle of the dough.
⏱️ 1 min
- 15
Spread crushed tomato sauce on top of the cheese, being careful not to add too much to preserve crispy edges.
⏱️ 2 min
- 16
Grate a layer of Pecorino cheese over the sauce.
⏱️ 1 min
- 17
Add desired toppings, such as pepperoni.
⏱️ 2 min
- 18
Place the pizza back into the oven and bake for another 10 to 12 minutes at 500 degrees Fahrenheit, or until the crust is golden and the cheese is bubbly and slightly browned.
⏱️ 12 min•🌡️ 500 - 19
Remove the pizza from the oven and let it rest for 2 to 3 minutes.
⏱️ 3 min - 20
Carefully remove the pizza from the pan using a spatula.
⏱️ 1 min
- 21
Grate Reggiano cheese on top.
⏱️ 1 min
- 22
Slice the pizza and garnish with fresh basil before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten Free Cast Iron Pizza
For the Dough
- 300 g gluten free flour
- 3 g instant dry yeast
- 6 g sugar
- 7 g salt
- 320 g water
- 14 g olive oil
For the Toppings and Assembly
- as needed provolone and part-skim blend cheese, for edges
- as needed whole milk mozzarella, for the middle
- as needed crushed tomato
- as needed Pecorino cheese
- as needed pepperoni
- as needed butter
- as needed Reggiano cheese
- as needed fresh basil, for garnish
Instructions
- 1
In a bowl, combine all dry ingredients for the dough: 300 g gluten free flour, 3 g instant dry yeast, 6 g sugar, and 7 g salt.
⏱️ 2 min - 2
Add the wet ingredients to the dry ingredients: 320 g water and 14 g olive oil.
⏱️ 1 min - 3
Mix the ingredients using a rubber spatula until they are combined into a paste. Work out any clumps. This process takes about 1 to 2 minutes.
⏱️ 2 min - 4
Oil all sides of a cast iron skillet.
⏱️ 1 min - 5
Transfer the prepared dough paste into the oiled skillet.
⏱️ 1 min - 6
Lightly spray the top of the dough with olive oil.
⏱️ 1 min - 7
Use a spatula to evenly smooth out the dough across the pan.
⏱️ 1 min - 8
Cover the pan with plastic wrap. Let the dough rest for at least 8 hours, or until it has doubled in size. This step helps the dough become lighter and fluffier.
⏱️ 480 min - 9
Preheat your oven to 500 degrees Fahrenheit. Bake the dough in the pan for about 10 minutes.
⏱️ 10 min•🌡️ 500 - 10
Remove the pan from the oven and rest the baked dough on a cooling rack for about 30 minutes.
⏱️ 30 min - 11
While the dough cools, butter every inch of the same cast iron pan.
⏱️ 2 min - 12
Carefully place the pre-baked dough back into the buttered pan.
⏱️ 1 min - 13
Layer provolone and part-skim blend cheese around the edges of the dough.
⏱️ 2 min - 14
Layer whole milk mozzarella in the middle of the dough.
⏱️ 1 min - 15
Spread crushed tomato sauce on top of the cheese, being careful not to add too much to preserve crispy edges.
⏱️ 2 min - 16
Grate a layer of Pecorino cheese over the sauce.
⏱️ 1 min - 17
Add desired toppings, such as pepperoni.
⏱️ 2 min - 18
Place the pizza back into the oven and bake for another 10 to 12 minutes at 500 degrees Fahrenheit, or until the crust is golden and the cheese is bubbly and slightly browned.
⏱️ 12 min•🌡️ 500 - 19
Remove the pizza from the oven and let it rest for 2 to 3 minutes.
⏱️ 3 min - 20
Carefully remove the pizza from the pan using a spatula.
⏱️ 1 min - 21
Grate Reggiano cheese on top.
⏱️ 1 min - 22
Slice the pizza and garnish with fresh basil before serving. Enjoy!
⏱️ 1 min