Gluten-free pizza
Jamie Oliver · jamieoliver.com · 2016 · Original
Style not identified
DietVegetarian. Not vegan: semi-skimmed milk, free-range egg, buffalo mozzarella.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
n/a
Hydration
n/a
Salt
1.5%
Yeast
1.75%
Oil
0%
Sauce
400g
Cheese
125g
Dough weight
424g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
425°F / 218°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (10)
- dairy doughsemi-skimmed milkn/a
- yeast1 x 7g sachet of dried yeast7g
- sugarcaster sugar2 1/2 tsp · 10.5g
- flourgluten-free bread flour400g
- saltfine sea salt1 tsp · 6g
- egg dough1 large free-range eggn/a
- oilolive oiln/a
- sauce tomato1 x 400g tin of plum tomatoes400g
- saltsea salt and freshly ground black peppern/a
- cheese mozzarella2 x 125g balls of buffalo mozzarella125g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum1 tsp · 4.2g
- over cheese½ teaspoon bicarbonate of soda1/2 tsp · 2.1g
- over cheesecider vinegar2 tsp · 8.4g
- over cheeseTOPPING
- post bake½ a bunch of fresh basil
- over cheese1 clove of garlic
Keep exploring
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