Recipe 1:

Makes 2 (11–12″ pizzas)

(Total dough: ~608 g → two balls around 304 g each)

Combine dry
- In a bowl or stand mixer:
  - 320 g Fioreglut
  - 10 g salt
  - 2-6 g instant yeast
  - 5 g sugar (if using honey, add it with the water)
- Whisk well.
Add water
- Add 256 g room-temperature water (plus honey, if using)
- Mix on low (paddle or dough hook) for 3–4 minutes until it looks like very thick pancake batter or a very soft dough.
Add oil
- Add 15 g olive oil.
- Mix another 2 minutes until glossy and uniform.
Bench rest
- Scrape into a lightly oiled bowl, cover, and let sit 20 minutes at room temp to allow to hydrate slightly.
Tighten the dough
- With oiled hands, do a few gentle folds in the bowl: scoop from the side, fold over the middle, rotate, repeat 4–6 times.
- Shape the dough into a smooth ball.
Let the dough sit covered at room temp 30–60 minutes until slightly puffy.

Short room-temp start
Divide & ball
- Lightly oil your hands and the counter.
- Turn the dough out, divide into 2 pieces (~300 g).
- Gently shape each into a smooth ball (tuck edges under, don’t tear).
  - Option 1: Cold ferment (prepare day before). This is where the flavor and “real pizzeria” aroma develop—the low yeast % is specifically for this long cold rise.
    - Put each ball in a lightly oiled, lidded container (or well-oiled dough tray).
    - Refrigerate 24–48 hours.
    - Take dough balls out of the fridge 60–90 minutes before you want to bake, still covered, so they come toward room temp and relax.
  - Option 2: Bulk Ferment (for baking same day)
    - After mixing, bulk ferment at room temp for 1.5–2 hours until nicely puffy.
    - Divide & ball, then rest 45–60 minutes and bake.

Preheat the oven hard
- Put a baking steel or stone on the highest or second-highest rack.
- Preheat at 500–550°F for at least 30–45 minutes.
- If you have a pizza oven, aim for 430–480°C / 800–900°F, 60–90 seconds bake, as Pizzata suggests.
Prep your peel / base
- Dust a peel, parchment, or pizza screen with fine cornmeal/rice flour.
Press, don’t roll
- Place a dough ball on the floured surface.
- With well-oiled fingers, press from the center outward, leaving a thicker rim.
- Aim for a 10–12 inch round, 3–4 mm in the center, a bit thicker at the edge.
- Avoid a rolling pin—this squashes out the gas and kills your airy cornicione.
Fixing tears
- If it tears, just pinch it back together with oiled fingers. Fioreglut is delicate but surprisingly workable.

For home oven

Optional (but great): par-bake the base
- Launch the untopped skin onto your hot stone/steel.
- Bake 3–5 minutes until just set, with light coloring on the bottom and a few bubbles.
Top lightly
- Pull it out, add:
  - Thin layer of high-quality tomato sauce
  - Fresh or low-moisture mozzarella
  - A light hand with toppings (too much = soggy)
Finish bake
- Back onto the stone/steel for 5–8 minutes, until:
  - Cheese is melted and starting to spot,
  - Bottom shows golden/brown patches when you lift it.
Optional broil
- 1–2 minutes under the broiler if you want more char—watch like a hawk.
Rest
- Move to a cooling rack and rest 2 minutes before slicing so the crumb sets.

For pizza oven (Ooni / Gozney / etc.)

Skip the par-bake; top the raw skin.
Launch at full temp (as above), turn every 20–25 seconds, total 60–90 seconds until puffed, spotted, and cooked through.

Recipe 2:

Makes 1 (12-inch) pizza

In a large bowl, whisk together the dry ingredients.
Pour in the water and olive oil.
Blend until very well mixed with an oiled spoon or oiled hands.
Scoop the dough into a ball and drizzle with olive oil. Roll it around to coat the dough and the sides of the bowl with a thin layer of oil. Cover the bowl.
To make days ahead: Place the bowl into the refrigerator for 24-48 hours. Remove from the fridge and shape into a 10-12-inch round and allow to rise for 1-2 hours.
To use the same day: Let rise in a warm place for 1 hour or until dough has doubled in size. Use immediately or refrigerate until ready to make pizza (the dough is easier to work with when cold).
If the dough was refrigerated Remove from fridge 2 hours before ready to cook.
Place some cornmeal or GF flour on a work surface and form dough into a 12-inch circle.
Par-bake at 450-F for 7 minutes.
Remove pizza from oven, add toppings, and return to finish cooking 2-3 more minutes, or until brown spots appear on the bottom of the pizza.

To make 3 Pizzas:

Instructions:

Using a mixer, add the Dry Yeast, baking soda, and water and mix on speed 1 for 2 minutes until it is dissolved.
Add the Caputo Gluten Free Flour and mix for 3-4 minutes until the flour is absorbed.
Add salt and mix for 2 minutes.
Add Extra Virgin Olive Oil and mix until it is completely absorbed (about 3-4 minutes).
Oil hands and Place the dough in a bowl, wrap it in plastic, and place it in the refrigerator for 30-40 minutes.
After the 40 minutes, oil hands or use latex gloves (dough is very sticky) and divide the dough in half.
Wrap each dough ball in plastic wrap and place them in the refrigerator for 3-4 hours before using (best if used within 48 hours).
Place a baking steel, pizza stone, or sheet pan in your oven for at least 30-40 minutes at 550-F to allow it to get to the appropriate temperature.
With oiled hands Stretch your pizza on a counter moderately dusted with rice flour.
Shape to 13-14 inch
Add toppings.