Thin and Crispy Gluten-Free Pizza Crust
Alexandra Stafford · alexandracooks.com · 2024 · Original
Thin Crustinferred from the title
DietVegetarian. Not vegan: low-moisture whole milk mozzarella, parmigiano reggiano.
Against 5,130 pizza recipes
Thin Crust style, one of 57 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Thin Crust (United States (generic)): title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Tradition: 50 to 62% hydration · 450 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
233g
Water
284g
Hydration
n/a
Salt
2.6%
Yeast
3.43%
Oil
5.6%
Sauce
46g
Cheese
n/a
Dough weight
644g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
550°F / 288°C
Bake time
2 min
Oven
home standard
Surface
stone
Bulk
3h
Ingredients (12)
- flourKing Arthur Gluten-Free Pizza Flour2 1/3 cup · 233g
- sugargranulated sugar1 tbsp · 15g
- yeastinstant yeast2 tsp · 8g
- saltDiamond Crystal kosher salt1 1/2 tsp · 6g
- waterlukewarm water1 1/4 cup · 284g
- oilextra-virgin olive oil1 tbsp · 13g
- flourrice flour or more gluten-free flour for dustingn/a
- flourgluten-free flour for dustingn/a
- sauce tomatono-cook tomato sauce3 tbsp · 45.9g
- dairy doughlow-moisture whole milk mozzarella3 oz · 85g
- saltflaky sea saltn/a
- cheese otherParmigiano Reggianon/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
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