Pizza bianca
Blog ABR · blogabr.it · 2026 · Original
DietVegetarian. Not vegan: latte intero. Reviewed: latte intero (whole milk).
Against 5,130 pizza recipes
Roman al taglio style, 57% hydration: drier than 81% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration (this recipe: 57%) · 475 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1200g
Water
680g
Hydration
56.7%
Salt
2.1%
Yeast
0.08%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1913g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourFarina forte1 kg · 1000g
- waterAcqua minerale naturale680 ml · 680g
- yeastr Lievito di birra fresco1g
- saltr Sale25g
- sugarr Malto7g
- flourr Semola di grano duro200g
- oilq.b. olio extravergine di olivan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLatte intero100 ml · 100g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 2.1% 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 57% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
Or browse all 5130 pizza recipes.