← All pizzas
Thin Pizza Crust - Pizzeria Bianco, Phoenix
swissms · food.com · 2009 · Original
other (asserted)
Baker's percentages
Flour
250g
Water
178g
Hydration
71.1%
Salt
3.6%
Yeast
2.84%
Oil
2.7%
Sauce
—
Cheese
—
Dough weight
451g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (5)
- yeast1 package active dry yeast1 each · 7.1g
- flourunbleached all-purpose flour2 cup · 250g
- waterwarm water0.75 cup · 177.8g
- saltsalt1.5 tsp · 9g
- oilextra virgin olive oil1.5 tsp · 6.8g
Toppings (1)
- over cheese1 -2 tablespoon cornmeal12.5g