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Gluten-Free Pan Pizza
Charlotte Rutledge · kingarthurbaking.com · 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
273g
Water
227g
Hydration
83.2%
Salt
2.2%
Yeast
1.94%
Oil
9.2%
Sauce
74g
Cheese
170g
Dough weight
559g
Process
Bake temp
375°F / 191°C
Bake time
20-22 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourKing Arthur Gluten-Free All-Purpose Flour1.75 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 yeast1.75 tsp · 5.3g
- cheese mozzarellamozzarella cheese6 oz · 170g
- sauce tomato1/3 to 1/2 cup tomato sauce or pizza sauce0.3333333333333333 cup · 74g
- cheese otherfreshly grated hard cheese—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder0.5 tsp · 2.1g
- over cheesexanthan gum1 tsp · 4.2g
- over cheesefresh herbs