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Gluten-Free Pizza Dough
Adam Atkins · gozney.com · 2021 · 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
600g
Water
450g
Hydration
75.0%
Salt
3.0%
Yeast
0.67%
Oil
11.7%
Sauce
—
Cheese
—
Dough weight
1142g
Process
Bake temp
750°F / 399°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Cold ferment
2h
Ingredients (5)
- flourgluten-free flour600g
- watercold tap water450g
- yeast4g fresh yeast/2g instant4g
- saltsalt18g
- oilolive oil70g