Gluten-Free Pan Pizza
Charlotte Rutledge · kingarthurbaking.com · Original
Pan Pizzainferred from the title
DietVegetarian. Not vegan: nonfat dry milk, mozzarella cheese, freshly grated hard cheese.
Against 5,130 pizza recipes
Pan Pizza style, 88% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 88%) · 450 to 550°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
273g
Liquid, as water
239g
Hydration
87.7%
Salt
2.2%
Yeast
1.94%
Oil
0%
Sauce
74g
Cheese
170g
Dough weight
559g
Process
Bake temp
375°F / 191°C
Bake time
20 to 22 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourKing Arthur Gluten-Free All-Purpose Flour1 3/4 cup · 273g
- dairy doughnonfat dry milk2 tbsp · 14g
- salttable salt1 tsp · 6g
- sugargranulated sugar2 tsp · 8.4g
- waterwater1 cup · 227g
- oilolive oil plus 1 1/2 tablespoons olive oil2 tbsp · 25g
- yeastinstant yeast1 3/4 tsp · 5.3g
- cheese mozzarellamozzarella cheese6 oz · 170g
- sauce tomato1/3 to 1/2 cup tomato sauce or pizza sauce1/3 cup · 74g
- cheese otherfreshly grated hard cheesen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1/2 tsp · 2.1g
- over cheesexanthan gum1 tsp · 4.2g
- over cheesefresh herbs
Keep exploring
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Do something with it
- Scale this doughStart from 88% hydration and 2.2% 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 88% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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