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Gluten-Free Pizza
Feng Chen · gozney.com · 2025 · Original
Style not identified
DietNot vegetarian: salami.
Against 5,130 pizza recipes
80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 750°F, hotter than 97% 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
320g
Water
256g
Hydration
80.0%
Salt
3.1%
Yeast
0.63%
Oil
5.0%
Sauce
31g
Cheese
6g
Dough weight
604g
Process
Bake temp
750°F / 399°C
Bake time
2 to 3 min
Oven
wood fired
Surface
stone
Ingredients (9)
- flourCaputo Fioreglut flour320g
- yeast2g instant yeast2g
- waterwater256g
- saltsalt10g
- oilextra-virgin olive oil16g
- sauce tomatotomato passata2 tbsp · 30.6g
- cheese othergrated Parmigiano1 tbsp · 6.3g
- cheese mozzarellaA handful of torn fior di latten/a
- oil6 basil leavesn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFine cornmeal
- over cheese5 slices of salami
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% hydration and 3.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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