Neapolitan Dough

Name: Neapolitan Dough
Yield: Makes one 11-inch (28 cm) pizza
Cuisine: Italy
Ingredients: 10 grams brown rice flour; 100 grams warm water (110°F/45°C); 20 grams tapioca starch; 1 teaspoon active dry yeast; ½ teaspoon psyllium husk powder; 20 grams millet flour; 20 grams potato starch; 20 grams quinoa flour; ½ teaspoon xanthan gum; 2 tablespoons olive oil; 1 teaspoon sugar; ½ teaspoon salt

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

The cornicione of Neapolitan pizzas are like fingerprints: No two are exactly alike. Each pizza crust puffs and blisters a bit differently in the heat. So, too, with our gluten-free version.

Ingredients

100 grams warm water (110°F/45°C)
1 teaspoon sugar
1 teaspo

Europe
Italy
Naples
Gluten-free
Mediterranean
Pizza
Vegan

Method

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
In a medium bowl, whisk together the millet flour, potato starch, quinoa flour, tapioca starch, rice flour, psyllium husk, salt, and xanthan gum.
When the yeast mixture is foamy on top, add the oil and stir to combine.