Gluten-Free Thin-Crust Pizza
King Arthur Test Kitchen · kingarthurbaking.com · Original
Thin Crustinferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Thin Crust style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Thin Crust (United States (generic)): title-asserted thin crust with no regional claim: low-to-moderate hydration, often rolled, crisp base
Tradition: 50 to 62% hydration (this recipe: 63%) · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
240g
Water
152g
Hydration
63.3%
Salt
1.3%
Yeast
1.88%
Oil
14.6%
Sauce
n/a
Cheese
n/a
Dough weight
435g
Process
Bake temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwater2/3 cup · 152g
- yeastinstant yeast or active dry yeast1 1/2 tsp · 4.5g
- flourKing Arthur Gluten-Free Measure for Measure Flour2 cup · 240g
- salt1/2 to 3/4 teaspoon table salt*1/2 tsp · 3g
- oilolive oil3 tbsp · 35g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 1.3% 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 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Thin Crust group marked.
Or browse all 5130 pizza recipes.