Gluten-free pizza base
Darina Allen and Rosemary Kearney · bbc.co.uk · 2005 · Original
Style not identified
DietVegetarian. Not vegan: dried milk, egg.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
6379g
Hydration
n/a
Salt
2.0%
Yeast
5.00%
Oil
4.5%
Sauce
n/a
Cheese
n/a
Dough weight
6742g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (10)
- sugarsugar1 tsp · 4.2g
- water/8fl oz lukewarm water225 oz · 6379g
- yeast/½oz dried active yeast15 oz · 15g
- flour/6oz rice flour175g
- flour/3oz potato flour75g
- flour/2oz tapioca flour50g
- dairy dough/1oz dried milk25g
- saltsalt1 tsp · 6g
- oilsunflower oil1 tbsp · 13.6g
- egg dough1 eggn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegluten-free baking powder1 1/2 tsp · 6.3g
- over cheesexanthan gum1 tsp · 4.2g
Keep exploring
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