Pizza bianca (white pizza)
Ingredients
- 1 sachet of fast-action dried yeast
- 180ml Water lukewarm
- 250g Strong white bread flour
- Extra virgin olive oil
- 1tbsp Salt
For the topping
- 100g Mozzarella good quality, preferably buffalo-milk
- 100g Ricotta
- 2 cloves of garlic finely chopped
- 1tbsp Parmesan grated
- A small bunch of fresh basil leaves leaves only
- Sea salt and freshly ground black pepper
Method
- 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.
- 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.
- STEP 3
Preheat the oven to 220C. If using a pizza oven, bring to cooking temperature.
- 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.
- STEP 5
Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.
- STEP 6
Bake for 15 minutes.
- STEP 7
Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.
