Gluten-Free Dough, Barbaro Sourdough Recipe

Barbaro

Not all great pizza needs gluten. This recipe uses Caputo Fioreglut, a gluten-free flour crafted specifically for pizza, paired with Leaven Instant Sourdough for depth and complexity. The result is a slow-fermented direct dough that bakes into a light, crispy crust with real character.

Dough Recipe
Gluten FreeGF
See our original recipe
Mix
Bulk Ferment
Ball
Cold Ferment
Proof
Build
Bake
6m 75°F
6–16h ~72°F
15m
12–72h 38°F
2–5h 70°F
15m
525°F+
1–4 Days
Mix
Building structure in one stage
6 min75°F
Bulk Ferment
Room temp rise to just under double
6–16 hours~72°F
Ball
Divide and gently shape into balls
15 min
Cold Ferment
Flavor builds overnight or up to 3 days
12–72 hours38°F
Warm Proof
Come to room temp before shaping
2–5 hours70°F
Build
Stretch, shape, top
15 min
Bake
Fire finishes the work
525°F+
Formula
Makes 3 × 400 g dough balls (~1,210 g total dough)
Ingredient Baker's %% Grams
Caputo Fioreglut Flour100%640
Water80%512
Olive Oil5%32
Salt3%20
Leaven Instant Sourdough (ISD)Leaven ISD1%6.4
The Process
Mix
Building structure in one stage
  • Pour the water and Leaven Instant Sourdough into the bowl of a stand mixer.
  • Add the olive oil, then the gluten-free flour and salt over top.
  • Mix on speed 1 for 3 minutes, then increase to speed 3 and mix for another 3 minutes, or until fully incorporated.
Bulk Ferment
Slow rise at room temperature
  • Transfer the dough into a lightly oiled container and cover.
  • Let sit at ~72°F for 6–16 hours until it has expanded to just under double in size.
Ball
Divide and gently shape
  • Divide the dough into three 400 g pieces and gently shape into a ball.
  • Place the dough balls into an airtight container, leaving enough space for them to expand.
Cold Ferment
Flavor builds over days in the fridge
  • Refrigerate the container overnight or for up to 3 days.
  • The longer the dough ferments, the more flavor will develop.
Warm Proof
Final rise before baking
  • 2–5 hours at 70°F before shaping and baking.
  • Remove the dough from the refrigerator and their container. Place them directly on the counter.
  • Cover with the container to prevent the top from drying out.
Build
Shaping and topping before the oven
  • Lightly dust the dough balls with gluten-free flour and use it to help gently loosen the dough from the counter with a plastic dough scraper.
  • Start from the center and work outward, leaving the edges untouched to preserve air in the crust. The finished pizza should be about 11–12 inches in diameter.
  • Lift onto peel and build quickly.
Bake
Fire finishes the work
  • Wood fired oven at 650°F or baking steel in home oven at max temperature.
This recipe uses Caputo Fioreglut flour for optimal results. You could certainly use other gluten-free flours, but be aware that the outcome may vary significantly.