Patrick's Gluten-Free Pizza Crust
allrecipes.com · 2020 · Original
Style not identified
DietVegetarian. Not vegan: warm milk.
Against 5,130 pizza recipes
50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
700g
Liquid, as water
352g
Hydration
50.3%
Salt
n/a
Yeast
n/a
Oil
2.6%
Sauce
n/a
Cheese
n/a
Dough weight
1268g
Process
Bake temp
400°F / 204°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- dairy doughwarm milk2 cup · 400g
- sugarwhite sugar2 tsp · 8.4g
- yeast1 package quick-rise yeast142g
- flourrice flour3 1/2 cup · 700g
- oilcanola oil4 tsp · 18g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornstarch1 1/2 cup · 300g
- over cheesexanthan gum3 tsp · 12.6g
- over cheesegarlic powder1 tsp · 4.2g
- over cheesedried oregano1 tsp · 0.5g
- over cheesewhite vinegar3 tsp · 12.6g
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 50% hydration and 0.0% 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 50% 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.