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Gluten Free Spinach & Artichoke Pizza
hexon · food.com · 2012 · 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
267g
Water
—
Hydration
—
Salt
2.3%
Yeast
2.66%
Oil
3.4%
Sauce
510g
Cheese
284g
Dough weight
560g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastyeast1 tbsp · 7.1g
- dairy doughmilk1.3333333333333333 cup · 266.7g
- sugarsugar1 tsp · 4.2g
- flourgluten-free flour1.3333333333333333 cup · 266.7g
- saltsalt1 tsp · 6g
- oilolive oil2 tsp · 9g
- sauce tomato1 jar of your favorite marinara sauce510.3g
- cheese other1 bag of shredded cheese283.5g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornstarch1 cup · 200g
- over cheesexanthan gum2 tsp · 8.4g
- over cheeserosemary0.5 tsp · 2.1g
- over cheesegarlic0.5 tsp · 2.1g
- over cheeseoregano0.5 tsp · 0.3g
- over cheeseapple cider vinegar2 tsp · 8.4g
- over cheese1 can artichokes226.8g
- over cheese1 bunch spinach leaves