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Gorgonzola, potato and radicchio pizza bianca
Stefano Manfredi · taste.com.au · 2017 · 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
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
180g
Dough weight
40g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarellafior di latte mozzarella100g
- cheese othergorgonzola80g
- flourfresh young rosemary leaves40 ml · 40g
- oilextra virgin olive oil—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza dough250g
- over cheeseradicchio leaves40g
- over cheese12 very thin slices of potato
- over cheesefresh young rosemary leaves1 tsp · 4.2g