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Gluten-Free Pizza Crust
GinnyP · food.com · 2002 · Original
Style not identified
DietNot vegetarian: unflavored gelatin.
Against 5,130 pizza recipes
61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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
n/a
Cheese
n/a
Dough weight
435g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastdry yeast1 tbsp · 9g
- flourgram flour or 2/3 cup fava bean flour2/3 cup · 133g
- flourtapioca flour1/2 cup · 100g
- flourpowdered milk or 2 tablespoons non-dairy powdered coffee creamer2 tbsp · 25g
- saltsalt1/2 tsp · 3g
- waterwater2/3 cup · 158g
- sugarhoney or 1/2 teaspoon agave syrup1/2 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
Keep exploring
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Do something with it
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