Pizza bianco with gorgonzola and zucchini
Alison Adams · taste.com.au · 2016 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella, gorgonzola.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.84%
Oil
0%
Sauce
n/a
Cheese
320g
Dough weight
504g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread and pizza plain flour500g
- yeastinstant dried yeast1 tsp · 4.2g
- saltm saltn/a
- oilextra virgin olive oiln/a
- waterwatern/a
- cheese mozzarella2 x 200g fresh mozzarella200g
- cheese othergorgonzola120g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 zucchini
- over cheesefresh marjoram sprigs125 ml · 125g
Keep exploring
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