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Garlic-Herb Pizza Crust (Gluten Free)
Emily Elizabeth · food.com · 2008 · Original
Style not identified
DietNot vegetarian: gelatin powder.
Against 5,130 pizza recipes
76% hydration: wetter than 78% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
233g
Water
178g
Hydration
76.2%
Salt
1.3%
Yeast
3.86%
Oil
1.9%
Sauce
n/a
Cheese
n/a
Dough weight
432g
Process
Bake temp
n/a
Bake time
10 to 25 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastactive dry yeast1 tbsp · 9g
- flourbrown rice flour2/3 cup · 133g
- flourtapioca flour1/2 cup · 100g
- saltsalt1/2 tsp · 3g
- waterwarm water3/4 cup · 178g
- oilolive oil1 tsp · 4.5g
- sugarhoney1 tsp · 4.2g
- floursweet rice flourn/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum2 tsp · 8.4g
- over cheesegelatin powder1 tsp · 4.2g
- over cheesedried oregano3/4 tsp · 0.4g
- over cheesedried basil1/2 tsp · 0.3g
- over cheesegarlic powder1/4 tsp · 1.1g
- over cheesedried marjoram0.1 tsp · 0.5g
- over cheesepepper0.1 tsp · 0.5g
- over cheesecider vinegar1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 1.3% 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 76% 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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