Pizza Bianca
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
45
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade
2
Pulse until well combined
3
Add yeast and pulse again
4
Add 1 tablespoon olive oil and 1 1/2 cups room temperature water
5
Process for 15 seconds, scrape down sides
6
Process 15 seconds more, until mixture is thoroughly combined
7
Mixture will be very wet, sticky, and fluid
8
Coat a large bowl with 1/2 tablespoon olive oil
9
Scrape dough into bowl with spatula and toss in oil
10
Flip dough over and top with another 1/2 tablespoon oil
11
Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours
12
Alternately, before rising you can refrigerate the dough overnight
13
Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours
14
Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top
15
Preheat oven to 500°F for at least 1 hour before baking
16
Line a rimmed baking sheet with parchment and sprinkle with flour
17
Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle
18
If dough stretches back, allow to rest 5 to 10 minutes before stretching again
19
Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed
20
Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times
21
Drizzle with 1 tablespoon oil and sprinkle with rosemary
22
Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone
23
Discard parchment
24
Bake until golden brown and crispy, 8 to 12 minutes more
25
Transfer to a cutting board, then cut into slices
26
Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately
27
Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade
28
Pulse until well combined
29
Add yeast and pulse again
30
Add 1 tablespoon olive oil and 1 1/2 cups room temperature water
31
Process for 15 seconds, scrape down sides
32
Process 15 seconds more, until mixture is thoroughly combined
33
Mixture will be very wet, sticky, and fluid
34
Coat a large bowl with 1/2 tablespoon olive oil
35
Scrape dough into bowl with spatula and toss in oil
36
Flip dough over and top with another 1/2 tablespoon oil
37
Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours
38
Alternately, before rising you can refrigerate the dough overnight
39
Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours
40
Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top
41
Preheat oven to 500°F for at least 1 hour before baking
42
Line a rimmed baking sheet with parchment and sprinkle with flour
43
Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle
44
If dough stretches back, allow to rest 5 to 10 minutes before stretching again
45
Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed
46
Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times
47
Drizzle with 1 tablespoon oil and sprinkle with rosemary
48
Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone
49
Discard parchment
50
Bake until golden brown and crispy, 8 to 12 minutes more
51
Transfer to a cutting board, then cut into slices
52
Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately