Neapolitan-Style Gluten-Free Pizza Crust for the Ooni
Jonathan Brasil · kingarthurbaking.com · Original
Neapolitaninferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Neapolitan style, one of 207 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration · 800 to 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
n/a
Salt
1.9%
Yeast
2.58%
Oil
5.6%
Sauce
n/a
Cheese
n/a
Dough weight
524g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
750°F / 399°C
Bake time
0.5 min
Oven
wood fired
Surface
stone
Bulk
1h
Ingredients (6)
- flourKing Arthur Gluten-Free Pizza Flour2 1/3 cup · 233g
- waterplus 2 tablespoons water1 cup · 255g
- oilolive oil1 tbsp · 13g
- sugargranulated sugar1 tbsp · 12.5g
- yeastinstant yeast2 tsp · 6g
- salttable salt3/4 tsp · 4.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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