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Pizza Bianca
Martin Philip · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
381g
Water
303g
Hydration
79.5%
Salt
2.4%
Yeast
0.52%
Oil
6.6%
Sauce
—
Cheese
—
Dough weight
720g
Process
Bake temp
500°F / 260°C
Bake time
12-14 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- flourKing Arthur Semolina Flour2 tbsp · 21g
- salttable salt1.5 tsp · 9g
- yeastinstant yeast0.75 tsp · 2g
- waterplus 1/3 cup water1 cup · 303g
- oilextra-virgin olive oil2 tbsp · 25g
- saltflaky sea salt0 each · 0g