Sourdough Pizza Bianca Recipe
The Pantry Mama · pantrymama.com · 2023 · Original
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Neapolitan style, 45% hydration: drier than 96% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 45%) · 800 to 950°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
155g
Water
70g
Hydration
45.2%
Salt
n/a
Yeast
n/a
Oil
19.4%
Sauce
n/a
Cheese
n/a
Dough weight
330g
Process
Bake temp
450°F / 232°C
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastSourdough Starter50g
- waterWater70g
- sugarHoney10g
- flourBread Flour125g
- saltSalt5g
- flourSemolina )30g
- oilOlive Oil20g
- saltSea Salt )10g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseRosemary Leaves )
Keep exploring
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Do something with it
- Scale this doughStart from 45% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 45% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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