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Pizza Bianca
Eismeer · food.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
650g
Water
—
Hydration
—
Salt
0.9%
Yeast
6.15%
Oil
2.1%
Sauce
—
Cheese
425g
Dough weight
739g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (11)
- flourflour500g
- yeastfresh yeast active dry yeast40g
- flour150 -200 ml water150 ml · 150g
- saltsalt1 tsp · 6g
- sugarsugar1 tsp · 4.2g
- cheese otherricotta cheese250g
- dairy doughmilk2 tbsp · 25g
- cheese mozzarellamozzarella cheese125g
- cheese otherparmesan cheese50g
- oilolive oil1 tbsp · 13.6g
- saltsalt and pepper—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium sized courgette
- over cheesearlic cloves
- over cheeseoregano1 tsp · 0.5g
- post bakefresh basil leaf1 tsp · 0.5g
- over cheesepine nuts2 tbsp · 25g