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Gluten-Free Pizza Crust or Flatbread
allrecipes.com · 2020 · Original
Style not identified
DietNot vegetarian: unflavored gelatin powder.
Against 5,130 pizza recipes
47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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
500g
Water
237g
Hydration
47.4%
Salt
0.6%
Yeast
1.68%
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
791g
Process
Bake temp
425°F / 218°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- watervery warm water1 cup · 237g
- sugarwhite sugar1/2 tsp · 2.1g
- yeastyeast2 tsp · 8.4g
- flourgluten-free flour blend2 cup · 400g
- flourrice flour1/2 cup · 100g
- saltsalt1/2 tsp · 3g
- oilolive oil3 tbsp · 40.8g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning1 tbsp · 12.5g
- over cheesexanthan gum1 tsp · 4.2g
- over cheeseunflavored gelatin powder1 tsp · 4.2g
- over cheeseapple cider vinegar3 tbsp · 37.5g
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 0.6% 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 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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