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Gluten-Free Pizza
Francisco G. · food.com · 2017 · 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
250g
Water
—
Hydration
—
Salt
1.6%
Yeast
—
Oil
5.4%
Sauce
—
Cheese
—
Dough weight
268g
Process
Bake temp
500°F / 260°C
Bake time
1-2 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (5)
- flourcornflour200g
- flourrice flour50g
- saltsalt4g
- yeast1 piece brewer's yeast—
- oilolive oil1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 dash xanthan gum