Gluten-Free Neapolitan-Style Pizza Crust
Jonathan Brasil · kingarthurbaking.com · Original
Neapolitaninferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 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
n/a
Salt
1.9%
Yeast
2.58%
Oil
5.6%
Sauce
n/a
Cheese
n/a
Dough weight
553g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
15 to 18 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (6)
- flourKing Arthur Gluten-Free Pizza Flour2 1/3 cup · 233g
- waterwater1 1/4 cup · 284g
- sugargranulated sugar1 tbsp · 12.5g
- oilolive oil1 tbsp · 13g
- yeastinstant yeast2 tsp · 6g
- salttable salt3/4 tsp · 4.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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