Why This Recipe Works
The challenge of devising a pizza bianca recipe for the home cook was to figure out how to handle the super-hydrated dough. Forming the dough required both a 20-minute resting time and 10 minutes of machine kneading at high speed. Rather than rolling it, we pressed the dough onto a baking sheet and placed the sheet on top of a preheated pizza stone on the middle rack of a 450-degree oven. Following these steps gave us a superbly crisp, chewy crust.