Gluten-free pizza

Pizza made with a ready-made gluten-free blend: a loose batter-like dough spread on parchment, no kneading, for people with celiac disease.

Hydration: 70–90%
Salt: 25 g per kg of flour
Olive oil: 30 g per kg of flour
Dough per crust: 280 g
Fermentation: about 2 h at room temperature
Baking in a home oven: highest setting, usually 250–290°C (480–555°F), 11–16 min

These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.

Recipe for 4 pizzas

Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.

Mix the dough. Stir the blend with the water, yeast, salt and olive oil for 3–5 minutes, without kneading. The dough should be loose. Next step in about 50 min.
Spread the crusts. Divide the dough and spread each crust with wet or oiled fingers on a greased pan or on parchment paper (then bake at about 230°C / 445°F at most). Next step in about 30 min.
Preheat the oven. Turn the oven to the highest setting with a clean pan or a separate stone that hasn't had wheat pizza on it. If you bake on parchment, set it to about 230°C (445°F) at most — parchment can't take more. Next step in about 1 h.
Bake. Prebake the bare crust for 6–8 minutes, then add sauce and toppings and bake for another 5–8 minutes. Values for a home oven: highest setting, usually 250–290°C (480–555°F), 11–16 min.

No — bake it in a home oven

Not recommended — bake in a home oven. Don't put parchment on the hot stone of a pizza oven, and a stone shared with wheat pizzas transfers gluten.

Use a ready-made gluten-free pizza blend (e.g. Caputo Fioreglut, Schär Mix B) — it already contains a binder. Adjust the water to the blend label.
The dough should be loose, like thick sour cream — don't add more flour, that's how it's meant to be.
Don't knead or roll: spread the dough with wet or oiled fingers on parchment paper, from the center to the edges.
Prebake the crust for 6–8 minutes before adding sauce, and brush the edges with olive oil — gluten-free dough browns less.
The dough can also rest in the fridge for up to 24 hours; take it out 2–3 hours before baking.