Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pizza Bianca Recipe
    Lost? Site Map

    Pizza Bianca

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 54 mins

    3 hrs 24 mins

    30 mins

    DrGaellon's Note:

    Recipe from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
    2. 2
      Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
    3. 3
      Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
    4. 4
      One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
    5. 5
      When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork. Sprinkle with kosher salt.
    6. 6
      Bake 10-15 minutes. Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown. Transfer to cutting board and brush with remaining 1 tbsp olive oil. Slice and serve immediately.

    Ratings & Reviews:

    • on February 25, 2012

      This is very much like my Grandmother made. Her's was more yellow and I can't figure out why unless she used eggs. It is so right on so many levels. She immigrated to the US and ran a successful eatery without learning to read or write until she was 70. She had no recipes. She cooked by taste and feel.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2010

      Great base for lots of topping choices! Thanks so much for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2008


      This is the best pizza dough that exists on this planet! I was about to post it myself, but wanted to check and make sure it wasn't already here. My father in law introduced us to this exact recipe, and we almost died and went to heaven it was so good. Now it is the only recipe we use ... and we use it for regular pizza, with tomato sauce, toppings and cheese. We don't have a powerful enough mixer, so I have done this successfully by hand with a wooden spoon, though it is a bit hard on the arms! But totally worth it. You HAVE to try it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pizza Bianca

    Serving Size: 1 (113 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.1
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 584.5 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 1.7 g
    Sugars 0.8 g
    Protein 5.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes