← All pizzas
Gluten-Free Pizza Dough
Adam Atkins · gozney.com · 2021 · Original
Style not identified
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
75% hydration: wetter than 72% 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
600g
Water
450g
Hydration
75.0%
Salt
3.0%
Yeast
0.67%
Oil
11.7%
Sauce
n/a
Cheese
n/a
Dough weight
1142g
Process
Bake temp
750°F / 399°C
Bake time
1.5 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
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 75% hydration and 3.0% 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 75% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.