Thin/crispy GF Bar Pizza

[Rainier42]

Have never made GF before but have promised to make one for a friend of mine.  Have just ordered Caputo GF flour and am thinking hydration will be in the 70-80% range, will also add some baking soda as mentioned in a thread below and will par-bake my crust.  Some questions:

1.  Any suggestions on getting a super thin crust?  Should I roll it out or just try to press stretch it?

2.  Is their a dough calculator available so I can figure out weight of ingredients for a given round pizza size?  If not,  how big are the round GF pizzas folks are making?

Thanks!

[Howitzer21]

My experience is that you need to "spread" the dough, rather than roll/stretch. It will not be like a wheat-based dough that has elasticity and extensibility.

For a thin crust, 14" pizza, HR of 61% + 4% oil, I used a 309g dough ball, which is approximately 0.070 thickness factor.

This video does a good job showing the workflow, recipe included in the description:


You can see my personal results here: https://www.pizzamaking.com/forum/index.php?topic=26286.msg745794#msg745794