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Pizza Bianco
tasteofhome.com · 2018 · Original
Style not identified
DietVegetarian. Not vegan: shredded part-skim mozzarella cheese, ricotta cheese, grated romano cheese.
Against 5,130 pizza recipes
63% hydration: drier than 59% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
1.89%
Oil
14.5%
Sauce
n/a
Cheese
481g
Dough weight
684g
Process
Bake temp
n/a
Bake time
35 to 45 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwater1 cup · 237g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourall-purpose flour3 cup · 375g
- yeast1 package active dry yeast7.1g
- oilolive oil3 tbsp · 40.8g
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
- cheese otherricotta cheese1 cup · 227g
- cheese othergrated Romano cheese1/4 cup · 28.3g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseTOPPING:
- over cheesesliced fresh mushrooms2 cup · 400g
- over cheesechopped onion1/2 cup · 100g
- over cheesearlic cloves
- post bakeminced fresh basil2 tbsp · 3g
- over cheeseFILLING:
- over cheeseminced fresh parsley1 tbsp · 1.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 1.6% 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 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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