Gluten-Free Cheese and Herb Pizza Crust

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.

Process

Ingredients (9)

• flourgluten-free all purpose baking flour3/4 cup · 150g
• flourgarbanzo bean flour1/4 cup · 50g
• cheese othergrated Parmesan cheese1/4 cup · 28.3g
• saltsalt1/2 tsp · 3g
• sugarwhite sugar1 tsp · 4.2g
• waterlukewarm water1 cup · 237g
• yeast1 package active dry yeast142g
• egg dough1 eggn/a
• oilolive oil1 1/2 tsp · 6.8g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesecornstarch1/4 cup · 50g
• over cheesetapioca starch1/4 cup · 50g
• over cheesebaking powder1 1/2 tsp · 6.3g
• over cheesexanthan gum1 tsp · 4.2g
• over cheeseItalian seasoning1 tsp · 4.2g
• over cheesedried oregano1 tsp · 0.5g
• over cheeseapple cider vinegar1/2 tsp · 2.1g
• over cheeseminced garlic1/2 tsp · 2.1g