Neapolitan-Style Gluten-Free Pizza Crust for the Ooni

Name: Neapolitan-Style Gluten-Free Pizza Crust for the Ooni
Cook time: 2 min
Ingredients: 2.3333333333333335 cup King Arthur Gluten-Free Pizza Flour; 1 cup plus 2 tablespoons water; 1 tbsp olive oil; 1 tbsp granulated sugar; 2 tsp instant yeast; 0.75 tsp table salt

Jonathan Brasil · kingarthurbaking.com · Original

Neapolitan (aspirational)

Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato

Style norms: 55–70% hydration (this recipe: 109%) · 800–950°F bake (this recipe: 750°F)

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

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

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

Pizza Lab

Baker's percentages

Process

Ingredients (6)