Pizza Bianca
Enjoy a delicious Pizza Bianca with a perfect blend of flours and flavors.
Equipment
- stand mixer
- bowl scraper
- bowl covers
Ingredients
Flours
- 3 cups King Arthur Unbleached All-Purpose Flour 360g
- 2 tablespoons King Arthur Semolina Flour 21g, plus more for shaping
Dough Components
- 1.5 teaspoons table salt 9g
- 0.75 teaspoons instant yeast 2g
- 1 cup water at room temperature (plus ⅓ cup, 303g total)
- 2 tablespoons extra-virgin olive oil 25g
- flaky sea salt for sprinkling
Instructions
Dough Preparation
- Weigh or measure the flour and combine the flours, salt, and yeast in a large bowl or stand mixer. Add the water and mix to make a shaggy, sticky dough, then let it rest for 30 minutes.
- Using a wet hand, perform a bowl fold by grabbing a section of dough, lifting it, and pressing it down into the middle, rotating the bowl 90° between stretches for a total of about 10 to 15 times. Let it rest for 1 to 2 hours.
- Perform a second bowl fold by stretching the dough and sealing it, rotating the bowl 6 to 8 times. Cover and refrigerate for 12 to 24 hours.
Notes
The longer the dough rests in the refrigerator, the more flavorful the final pizza will be.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 150mgFiber: 1gCalcium: 10mgIron: 1mg
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