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Gluten-free Spring flatbread pizzas
Christina Mackenzie · jamieoliver.com · 2016 · 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
425g
Water
—
Hydration
—
Salt
—
Yeast
1.65%
Oil
—
Sauce
—
Cheese
250g
Dough weight
443g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (8)
- dairy doughmilk—
- yeast1 x 7g sachet of yeast7g
- sugarcaster sugar2.5 tsp · 10.5g
- flourbrown rice flour425g
- egg dough1 large free-range egg—
- oilolive oil—
- cheese othersoft goat’s cheese or curd250g
- oilextra virgin olive oil—
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornflour65g
- over cheesegluten-free xanthan gum2 tsp · 8.4g
- over cheese½ teaspoon bicarbonate of soda0.5 tsp · 2.1g
- over cheesecider vinegar2 tsp · 8.4g
- over cheesefresh or frozen peas300g
- over cheese½ a bunch of fresh mint
- over cheese1 lemon
- over cheese2 courgettes
- over cheesefine polenta
- over cheesewatercress200g