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Gluten Free Pizza Crust
paulamonster · food.com · 2003 · 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
200g
Water
237g
Hydration
118.5%
Salt
1.5%
Yeast
—
Oil
3.4%
Sauce
—
Cheese
—
Dough weight
455g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourgluten-free flour0.75 cup · 150g
- flourlight bean flour or 1/4 cup dark bean flour0.25 cup · 50g
- saltsalt0.5 tsp · 3g
- oilvegetable oil0.5 tbsp · 6.8g
- egg dough1 egg—
- sugarsugar2 tsp · 8.4g
- waterlukewarm water1 cup · 237g
- yeast1 package yeast—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornstarch0.25 cup · 50g
- over cheesetapioca starch0.25 cup · 50g
- over cheesexanthan gum1 tsp · 4.2g
- over cheesebaking powder1.5 tsp · 6.3g
- over cheesevinegar0.5 tsp · 2.1g