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Chris Bianco's Pizza Dough
Unknown · marthastewart.com · 2011 · Original
other (asserted)
Baker's percentages
Flour
625g
Water
474g
Hydration
75.8%
Salt
1.9%
Yeast
1.09%
Oil
—
Sauce
—
Cheese
—
Dough weight
1118g
Process
Bake temp
500°F / 260°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastactive dry yeast2.25 tsp · 6.8g
- waterwarm water2 cup · 474g
- flour5 to 5 1/2 cups unbleached all-purpose flour5 cup · 625g
- saltfine sea salt2 tsp · 12g
- oilExtra-virgin olive oil0 each · 0g
- sauce tomatoHeirloom-Tomato Pizza0 each · 0g
- cheese mozzarellaMortadella-and-Mozzarella Pizza0 each · 0g
Toppings (1)
- over cheeseLemon-and-Piave Pizza