Thin Pizza Crust Pizzeria Bianco Phoenix
Experience the taste of artisanal perfection with this Thin Pizza Crust inspired by the iconic Pizzeria Bianco in Phoenix. Crafted with simple, high-quality ingredients like all-purpose flour, fine sea salt, and a touch of olive oil, this recipe delivers a delicate, crisp crust that is the foundation of pizzeria-style excellence. The dough is effortlessly kneaded to create a smooth and elastic consistency, then baked to golden perfection at high heat—ideally on a pizza stone for that authentic, charred texture. Customize with fresh mozzarella, fragrant basil, and a drizzle of tomato sauce, or let your creativity shine with your favorite toppings. Perfect for cozy weeknight dinners or impressing guests, this thin crust pizza recipe brings the magic of a gourmet pizzeria straight to your kitchen.
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 1.5 teaspoons Fine sea salt
- 1 teaspoon Instant yeast
- 240 milliliters Warm water (about 100°F/37°C)
- 2 tablespoons Olive oil
- 120 milliliters Tomato sauce (optional)
- 150 grams Fresh mozzarella cheese (optional)
- 6 pieces Fresh basil leaves (optional)
- 2 tablespoons Semolina flour or cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, fine sea salt, and instant yeast. Mix the dry ingredients together thoroughly.
Gradually add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, you can knead with a stand mixer fitted with a dough hook for about 6 minutes.
Shape the dough into a ball and place it into a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and allow it to rise at room temperature for 90 minutes, or until the dough doubles in size.
Once risen, punch down the dough to release air. Divide it into two equal portions if making smaller pizzas, or keep whole for a larger pizza.
On a clean surface dusted with semolina flour or cornmeal, roll out the dough into a thin, even circle or oval. Aim for a thickness of about 1/8 inch.
Preheat your oven to 500°F (260°C) or the highest temperature it can safely reach. If you have a pizza stone, place it in the oven while preheating to ensure a crispy bottom crust.
Transfer the rolled-out dough onto a piece of parchment paper or a pizza peel dusted with semolina flour to prevent sticking.
Optionally, spread a thin layer of tomato sauce over the dough, leaving a small border at the edges for the crust. Add slices of fresh mozzarella cheese and basil leaves if desired, or top as you like.
Carefully transfer the pizza onto the preheated pizza stone (or onto a baking sheet if not using a stone). Bake for 6-8 minutes, or until the crust is crisp and golden brown, and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes before slicing and serving. Enjoy your perfect pizzeria-inspired thin-crust pizza!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.8 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
