Gluten-Free Neapolitan-Style Pizza Crust

Name: Gluten-Free Neapolitan-Style Pizza Crust
Cook time: 18 min
Ingredients: 2.3333333333333335 cup King Arthur Gluten-Free Pizza Flour; 1.25 cup water; 1 tbsp granulated sugar; 1 tbsp olive oil; 2 tsp instant yeast; 0.75 tsp table salt

Jonathan Brasil · kingarthurbaking.com · Original

Neapolitan (aspirational)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration · 800–950°F bake (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

233g

Water

284g

Hydration

—

Salt

1.9%

Yeast

2.58%

Oil

5.6%

Sauce

—

Cheese

—

Dough weight

553g

Process

Bake temp

500°F / 260°C

Bake time

15-18 min

Oven

home standard

Surface

stone

Bulk

Ingredients (6)

flourKing Arthur Gluten-Free Pizza Flour2.3333333333333335 cup · 233g
waterwater1.25 cup · 284g
sugargranulated sugar1 tbsp · 12.5g
oilolive oil1 tbsp · 13g
yeastinstant yeast2 tsp · 6g
salttable salt0.75 tsp · 4.5g

Pizza Lab

Baker's percentages

Process

Ingredients (6)