Dave's Gluten-Free NY-Style Pizza Dough

type: reference
topics: [recipes, glutenfree, pizza]
agent: ed
status: curated
created: 2026-08-04

A high-hydration gluten-free pizza dough from Dave's Pizza Oven, suited to a thin, hand-stretched, New York-style home-oven pizza.

Source

• Instagram Reel: https://www.instagram.com/reel/DVY1u0rDk81/?igsh=bmw2d29lbTlydjg3
• Creator: @davespizzaoven
• Reel caption calls this the creator's gluten-free pizza recipe; captured on 2026-08-04.

Dough ingredients

Use the metric weights when possible: gluten-free flour blends vary a lot by volume. The cup amounts are practical approximations based on a blend that weighs about 120 g per cup.

• 250 g gluten-free flour — about 2 cups + 1 Tbsp
• 210 g / 210 ml room-temperature water (84% hydration) — ¾ cup + 2 Tbsp
• 3.75 g instant dry yeast (1.5%) — about 1¼ tsp
• 6.25 g salt (2.5%) — about 1 tsp fine/table salt; for kosher salt, weigh it because brands differ substantially
• 10 g olive oil (about 11 ml; 4%) — 2¼ tsp
• 5 g granulated sugar (2%) — 1¼ tsp

Method

1. Combine the gluten-free flour and salt in a bowl.
2. Mix the water, instant yeast, and sugar, then add it to the flour mixture along with the olive oil.
3. Stir and work it together until it forms a smooth, cohesive dough/paste; it will be quite wet and sticky because of the 84% hydration.
4. Gather the dough into a ball, put it in a lightly oiled bowl, cover, and let it proof for about 1–2 hours.
5. Turn the risen dough out onto a well-floured work surface. Gently press and stretch it into a pizza round, leaving a slightly thicker rim; avoid aggressively degassing it.
6. Sauce, cheese, and bake using the high-heat pizza-stone/steel or pan setup you normally use, until the crust is browned and the cheese is bubbling.

Notes

• The reel provides the ingredient formula directly. Its visual instructions show hand mixing, a covered room-temperature proof, then gentle shaping/stretching.
• The reel does not state an exact oven temperature or bake time in its caption. Choose those for the actual pan/steel/stone and oven in use rather than pretending there is one magic number. Cute little dough has standards.
• For celiac safety, use a flour explicitly labeled gluten-free and protect flour, sauce, toppings, utensils, pizza peel/pan, and work surface from wheat cross-contact.