How To Make Gluten-Free Pizza Dough
The Kitchn · thekitchn.com · 2018 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: water, yeast, GF flour, salt.
Against 5,130 pizza recipes
59% hydration: drier than 77% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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
400g
Water
237g
Hydration
59.3%
Salt
2.3%
Yeast
1.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
652g
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (4)
- waterwarm water1 cup · 237g
- yeastactive dry yeast2 tsp · 6g
- flourCup-4-Cup Gluten-Free Multi-Purpose Flour2 cup · 400g
- saltsalt1 1/2 tsp · 9g
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 59% hydration and 2.3% 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 59% 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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