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Pizza Bianca
Unknown · americastestkitchen.com · 2011 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
425g
Water
383g
Hydration
90.1%
Salt
3.2%
Yeast
1.06%
Oil
16.0%
Sauce
—
Cheese
—
Dough weight
899g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourunbleached all-purpose flour3 cup · 425g
- waterwater1.6666666666666663 cup · 383g
- salttable salt1.25 tsp · 7.5g
- yeastinstant yeast1.5 tsp · 4.5g
- sugarsugar1.25 tsp · 5.3g
- oilextra virgin olive oil5 tbsp · 68g
- saltkosher salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary2 tbsp · 25g