Thin Pizza Crust - Pizzeria Bianco, Phoenix Recipe

Posted by
Rate It!
Thin Pizza Crust - Pizzeria Bianco, Phoenix
Add your photo!
Ingredients
6
Count
Nutrition
131
Calories
Total time
11
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).
  2. Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
  3. Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).
  4. Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.
  5. Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.
  6. Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
  7. Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.
  8. Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).
  9. Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.76 Kcal (547 kJ)
Calories from fat 12.46 Kcal
% Daily Value*
Total Fat 1.38g 2%
Sodium 438.19mg 18%
Potassium 48.39mg 1%
Total Carbs 25.31g 8%
Sugars 0.01g 0%
Dietary Fiber 1.34g 5%
Protein 3.69g 7%
Iron 1.6mg 9%
Calcium 7.6mg 1%
Amount Per 100 g
Calories 225.16 Kcal (943 kJ)
Calories from fat 21.45 Kcal
% Daily Value*
Total Fat 2.38g 2%
Sodium 754.54mg 18%
Potassium 83.32mg 1%
Total Carbs 43.59g 8%
Sugars 0.02g 0%
Dietary Fiber 2.31g 5%
Protein 6.35g 7%
Iron 2.8mg 9%
Calcium 13.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top