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Neapolitan-Style Gluten-Free Pizza Crust for the Ooni
Jonathan Brasil · kingarthurbaking.com · Original
neapolitan (aspirational)
Baker's percentages
Flour
233g
Water
255g
Hydration
109.4%
Salt
1.9%
Yeast
2.58%
Oil
5.6%
Sauce
—
Cheese
—
Dough weight
524g
Process
Bake temp
750°F / 399°C
Bake time
1-2 min
Oven
wood fired
Surface
stone
Bulk
1h
Ingredients (6)
- flourKing Arthur Gluten-Free Pizza Flour2.3333333333333335 cup · 233g
- waterplus 2 tablespoons water1 cup · 255g
- oilolive oil1 tbsp · 13g
- sugargranulated sugar1 tbsp · 12.5g
- yeastinstant yeast2 tsp · 6g
- salttable salt0.75 tsp · 4.5g