Gluten-Free Pizza Dough
Thursday Night Pizza · thursdaynightpizza.com · 2020 · Original
Style not identified
DietVegetarian. Not vegan: honey or maple syrup.
Against 5,130 pizza recipes
79% hydration: wetter than 80% 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
600g
Water
473g
Hydration
78.8%
Salt
2.0%
Yeast
n/a
Oil
6.8%
Sauce
n/a
Cheese
n/a
Dough weight
1138g
Process
Bake temp
450°F / 232°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- flour1-to-1 gluten-free baking flour4 cup · 600g
- yeast1 packet instant dry yeastn/a
- saltfine sea salt2 tsp · 12g
- waterwarm water2 cup · 473g
- oilextra-virgin olive oil3 tbsp · 40.8g
- sugarhoney or maple syrup1 tbsp · 12.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesebaking soda1 tsp · 4.2g
- over cheesedried Italian herb blend1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 79% hydration and 2.0% 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 79% 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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