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Pizza Bianco
Unknown · tasteofhome.com · 2018 · 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
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
1.89%
Oil
14.5%
Sauce
—
Cheese
481g
Dough weight
684g
Process
Bake temp
500°F / 260°C
Bake time
3-5 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 · 226.8g
- cheese othergrated Romano cheese0.25 cup · 28.3g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDOUGH:
- over cheeseTOPPING:
- over cheesesliced fresh mushrooms2 cup · 400g
- over cheesechopped onion0.5 cup · 100g
- over cheesearlic cloves
- post bakeminced fresh basil2 tbsp · 3g
- over cheeseFILLING:
- over cheeseminced fresh parsley1 tbsp · 1.5g