Pizza bianca (white pizza)
Try out this white pizza with a homemade base, perfect fun for any date or a casual dinner
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Ingredients
- Fast-action dried yeast 1 sachet
- Water 180ml, lukewarm
- Strong wh 250g
- Extra virgin olive oil
- Salt 1 tbsp
For the topping
- Mozzarella 100g, good quality, preferably buffalo-milk
- Ricotta 100g
- Garlic 2 cloves, finely chopped
- Parmesan 1 tbsp, grated
- Fresh basil leaves small bunch, leaves only
- Sea salt and freshly ground black pepper
Method
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Step 1
For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.
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Step 2
Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.
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Step 3
Preheat the oven to 220C. If using a pizza oven, bring to cooking temperature.
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Step 4
When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.
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Step 5
Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.
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Step 6
Bake for 15 minutes.
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Step 7
Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.