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A ball of dough on a cutting board, perfect for recipes.

Gluten Free Dough

Birrittella’s Gluten Free Dough: How to Stretch & Bake.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Italian


  • 9x13 Baking Sheet
  • 2 Rectangle Sheet of Parchment Paper
  • 1 Rolling Pin


  • 1 Birrittella Gluten Free Dough
  • 3 tbsp Olive Oil Divided
  • 4 oz Freshly Shredded Mozzarella
  • 1/2 cup Pizza Sauce
  • Fresh Basil Leaves
  • Freshly Grated Parmesan Optional


  • Preheat your oven to 480 degrees.
  • Drizzle 1 tbsp of olive oil on each piece of parchment paper.
  • Take your dough out on top of one of your parchment papers and drizzle with olive oil. Move around to coat all over.
  • Press down to flatten your dough.
  • Place other parchment paper, oil side down, on top of your dough.
  • Begin rolling out your dough with your rolling pin. Get it as thin as you’d like. It will look messy but that’s okay. We will shape it with our hands after.
  • Remove the top parchment paper.
  • Using your two hands, form your dough into a rectangle. Pinch the edges to form a crust.
  • Lift your parchment paper onto your baking sheet.
  • Bake for 15 minutes.
  • Take out and let cool for a minute or two.
  • Add your sauce and cheese.
  • Bake for an additional 15 mins.
  • Take out and add fresh basil & grated parmesan. Enjoy!
Keyword Dough, Gluten, Pizza

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.