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Gluten-Free Sheet Pan Pizza
Molly Marzalek-Kelly · 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
233g
Water
227g
Hydration
97.4%
Salt
3.2%
Yeast
3.86%
Oil
21.5%
Sauce
151g
Cheese
110g
Dough weight
701g
Process
Bake temp
425°F / 218°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- flourKing Arthur Gluten-Free Pizza Flour2.3333333333333335 cup · 233g
- yeastinstant yeast1 tbsp · 9g
- sugargranulated sugar1 tsp · 4.2g
- waterwater1 cup · 227g
- salttable salt1.25 tsp · 7.5g
- sauce tomatopizza sauce0.6666666666666666 cup · 151g
- cheese otherParmesan cheese0.25 cup · 25g
- dairy doughmozzarella cheese6 oz · 170g
- oilextra-virgin olive oil0.25 cup · 50g
- saltpinch of table salt—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1.25 tsp · 5.3g
- over cheeseunsalted butter6 tbsp · 85g
- over cheese2 heaping tablespoons basil2 tbsp · 10g
- over cheese1/2 to 1 teaspoon lemon juice0.5 tsp · 2.1g
- over cheese1/2 clove garlic
- over cheesepinch of red pepper flakes