Gluten Free Pizza Dough
Sonja Overhiser · acouplecooks.com · 2023 · Original
Style not identified
DietVegetarian. Not vegan: shredded whole milk mozzarella cheese, grated parmesan cheese.
Against 5,130 pizza recipes
79% hydration: wetter than 81% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
178g
Hydration
79.0%
Salt
1.3%
Yeast
4.00%
Oil
6.0%
Sauce
100g
Cheese
75g
Dough weight
435g
Process
Bake temp
450°F / 232°C
Bake time
9 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flour1-to-1 gluten free baking flour225g
- yeastactive dry yeast1 tbsp · 9g
- sugarsugar1/2 tbsp · 6.3g
- saltkosher salt1/2 tsp · 3g
- waterwarm water3/4 cup · 178g
- oilolive oil1 tbsp · 13.6g
- sauce tomatoHomemade Pizza Sauce1/2 cup · 100g
- cheese mozzarellashredded whole milk mozzarella cheese2/3 cup · 75.3g
- cheese othergrated Parmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum3/4 tsp · 3.2g
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesedried oregano1/2 tsp · 0.3g
- post bakeFresh basil
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 79% hydration and 1.3% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 79% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.