Gluten Free Dough: Step by Step Instructions
Urban Slicer Gluten Free Pizza Dough Mix makes two crusts and is free of all Big 9 allergens. It is the only mix in our lineup that needs olive oil as well as water, and it is pressed between parchment rather than tossed or stretched. It also gets par-baked for 6 minutes before toppings go on, which is what keeps a gluten free crust from going soggy.
Full written directions are below. The video walks through the same steps if you would rather watch someone do it.
At a glance
| Makes | Two crusts, pressed to 1/4 inch thick |
| You add | 1 1/4 cups warm water (70 to 80F) and 2 tablespoons olive oil |
| Mix | 8 minutes on medium-high with a paddle attachment |
| Rise time | 2 hours in an oiled, covered bowl |
| Bake | 500F: 6 minutes bare, then 7 minutes more with toppings |
| Servings | About 11 per package (36g dry mix each, 120 calories) |
What you need
- 1 packet Urban Slicer Gluten Free Pizza Dough Mix
- 1 1/4 cups warm water, 70 to 80F
- 2 tablespoons olive oil, plus more for oiling the parchment and bowl
- A stand mixer with the paddle attachment
- Parchment paper
- Sheet pans
Directions
- Empty the package, 1 1/4 cup warm water (70 to 80F) and 2 tablespoons olive oil into a stand mixer using the paddle attachment.
- Mix on medium-high for 8 minutes.
- Place in an oiled, covered bowl for 2 hours.
- Scoop half the dough onto the middle of a lightly oiled sheet of parchment paper.
- Place another lightly oiled sheet of parchment on top of the dough and gently flatten until 1/4 inch thick.
- Repeat with the other half of the dough.
- Remove the top paper and place the bottom parchment containing the dough on a sheet pan.
- Bake 6 minutes in a 500F preheated oven.
- Remove, add toppings, and bake 7 minutes more.
For the perfect gluten free crust
| Oven temperature | 500F |
| Cook on | Sheet pans with parchment |
| Cook time | 15 to 20 minutes total |
Why gluten free dough is handled differently
Gluten is what makes normal pizza dough stretchy enough to toss. Without it there is nothing holding the dough together under tension, so it tears instead of stretching. Pressing it flat between two oiled sheets of parchment gets you an even 1/4 inch crust with no tearing and no sticking.
The 6 minute par-bake before toppings matters for the same reason. Gluten free dough holds more moisture, and giving the crust a head start in a 500F oven sets the structure before wet toppings go on.
Allergen information
Urban Slicer Gluten Free Pizza Dough is free of all Big 9 allergens. As with any raw dough, do not eat the uncooked dough mix.
Ready to make it? Shop Gluten Free Pizza Dough Mix
Using a different Urban Slicer dough? Compare all four doughs to find the right instructions.