Gluten Free Spinach & Artichoke Pizza
hexon · food.com · 2012 · Original
Style not identified
DietVegetarian. Not vegan: milk, shredded cheese.
Against 5,130 pizza recipes
88% hydration: wetter than 92% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
267g
Liquid, as water
235g
Hydration
88.0%
Salt
2.3%
Yeast
2.66%
Oil
3.4%
Sauce
510g
Cheese
284g
Dough weight
560g
Process
Bake details not stated on the source page.
Ingredients (8)
- yeastyeast1 tbsp · 7.1g
- dairy doughmilk1 1/3 cup · 267g
- sugarsugar1 tsp · 4.2g
- flourgluten-free flour1 1/3 cup · 267g
- saltsalt1 tsp · 6g
- oilolive oil2 tsp · 9g
- sauce tomato1 jar of your favorite marinara sauce510g
- cheese other1 bag of shredded cheese284g
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 cheeserosemary1/2 tsp · 2.1g
- over cheesegarlic1/2 tsp · 2.1g
- over cheeseoregano1/2 tsp · 0.3g
- over cheeseapple cider vinegar2 tsp · 8.4g
- over cheese1 can artichokes227g
- over cheese1 bunch spinach leaves
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