DoughbasePizzeria Bianco
The Phoenix pizzeria’s wet, all-purpose flour dough, ready the same day.
ArtisanCompare with other doughs
Pizza size
12"8"16"
Number of pizzas
4110
Thickness
Yeast
Add flour by feel
The source gives a range of flour. Hold some back and stop once the dough pulls away from the bowl but is still sticky.
Dough ball
281
grams each
Total flour
630
grams
Total water
473
grams
Hydration
75.1
percent
Pizzeria BiancoSame day, about 3½ hrs4 pizzas · 12" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
All-purpose flour Unbleached, preferably organic | 630g | 100% |
Water Warm, 105–115°F | 473g | 75.1% |
Yeast Active dry | 7.0g | 1.1% |
Salt Fine sea salt | 12g | 1.9% |
Instructions
- 01Dissolve the yeast in the warm water and let stand 5 min
- 02Stir in about 60% of the flour and the salt until smooth
- 03Stir in the rest of the flour a little at a time, until the dough leaves the bowl but is still sticky
- 04Knead on a floured surface, slapping and folding at first, about 10 min, until smooth and slightly tacky
- 05Rise in an oiled, covered bowl somewhere warm until doubled, about 3 hours
- 06Divide into balls, dust with flour, cover, and rest 20–30 min
- 07Stretch, top, broil 3–4 min, then bake at 500°F for 6–8 min
Recipe from Chris Bianco.
How this was adapted
- The source is by volume only. Flour is 5¼ cups (the middle of its 5–5½ cup range) at 120g per cup, and the water, yeast, and salt are converted too.
- Add the last of the flour by feel: the dough should pull away from the bowl but still be sticky.
See the original at Chris Bianco.