← All pizzas
The Best Gluten-Free Pizza
Unknown · americastestkitchen.com · 2014 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
664g
Water
—
Hydration
—
Salt
2.3%
Yeast
0.63%
Oil
10.3%
Sauce
—
Cheese
255g
Dough weight
751g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flouralmond flour2.5 oz · 71g
- saltsalt2 tsp · 12g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- flourwarm water2.5 cup · 592.5g
- oilvegetable oil0.25 cup · 54.5g
- oilVegetable oil spray—
- sauce tomato1 can whole peeled tomatoes—
- oilextra-virgin olive oil1 tbsp · 13.6g
- cheese otherParmesan cheese1 oz · 28g
- cheese mozzarellawhole-milk mozzarella cheese8 oz · 227g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserecipe16 oz · 454g
- over cheesepowdered psyllium husk1.5 tbsp · 18.8g
- over cheesebaking powder2.5 tsp · 10.5g
- over cheesered wine vinegar1 tsp · 4.2g
- over cheesearlic clove
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepper0.25 tsp · 1.1g