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Chris Bianco's Pizza Rosa
Unknown · foodandwine.com · 2013 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
170g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
4-4 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourAll-purpose flour—
- cheese otherfreshly grated Parmigiano-Reggiano cheese6 oz · 170.1g
- oilExtra-virgin olive oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseThree 8-ounce balls of pizza dough
- over cheese1 large red onion
- over cheesechopped rosemary1 tbsp · 12.5g
- over cheeseplus 2 tablespoons unsalted raw pistachios0.25 cup · 72g