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Pizza Bianca
Unknown · marthastewart.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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
255g
Dough weight
14g
Process
Bake temp
500°F / 260°C
Bake time
12-14 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourAll-purpose flour—
- cheese otherwhole-milk ricotta cheese0.5 cup · 56.5g
- oilplus 2 teaspoons extra-virgin olive oil1 tbsp · 13.6g
- saltCoarse salt and ground pepper—
- cheese mozzarellashredded mozzarella1.5 cup · 170.1g
- cheese othergrated Parmesan or Pecorino Romano0.333 cup · 28.4g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough1 lb · 453.6g
- over cheesearlic clove
- post bakebaby arugula2 oz · 56.7g