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Gluten Free - Thin Pizza Crust
ukichix · 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
146g
Water
237g
Hydration
—
Salt
—
Yeast
4.32%
Oil
4.3%
Sauce
—
Cheese
—
Dough weight
400g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastyeast1.5 tsp · 6.3g
- sugarsugar1 tsp · 4.2g
- watertepid water1 cup · 237g
- flourrice flour0.6666666666666666 cup · 133.3g
- flourpotato flour1 tbsp · 12.5g
- oilshortening1.5 tsp · 6.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepotato starch0.5 cup · 100g
- over cheesecornmeal
- over cheesegarlic powder
- over cheeseitalian seasoning