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The Best Gluten-Free Pizza Crust + Sauce
Minimalist Baker · minimalistbaker.com · 2013 · Original
Style not identified
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
49% hydration: drier than 90% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
296g
Hydration
49.4%
Salt
1.0%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
902g
Process
Bake temp
350°F / 177°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdry active yeastn/a
- waterwarm water )1 1/4 cup · 296g
- sugar2-3 Tbsp sugar )n/a
- flourgluten-free flour blend *3 cup · 600g
- saltsalt1 tsp · 6g
- oilolive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1/2 tsp · 2.1g
Keep exploring
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Do something with it
- Scale this doughStart from 49% hydration and 1.0% 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 49% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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