← All pizzas
Gluten-Free Pizza Crust
GinnyP · food.com · 2002 · 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
258g
Water
158g
Hydration
61.2%
Salt
1.2%
Yeast
3.48%
Oil
1.7%
Sauce
—
Cheese
—
Dough weight
435g
Process
Bake temp
425°F / 218°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastdry yeast1 tbsp · 9g
- flourgram flour or 2/3 cup fava bean flour0.6666666666666666 cup · 133.3g
- flourtapioca flour0.5 cup · 100g
- flourpowdered milk or 2 tablespoons non-dairy powdered coffee creamer2 tbsp · 25g
- saltsalt0.5 tsp · 3g
- waterwater0.6666666666666666 cup · 158g
- sugarhoney or 1/2 teaspoon agave syrup0.5 tsp · 2.1g
- oilolive oil1 tsp · 4.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum2 tsp · 8.4g
- over cheeseunflavored gelatin1 tsp · 4.2g
- over cheeseitalian seasoning1 tsp · 4.2g
- over cheesecider vinegar1 tsp · 4.2g