Pizza Bianca
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Salt3 tsp
Sugar1 tsp
Instant Dry Yeast3 tbsps
Extra-Virgin Olive Oil1 sprig
Rosemary (fresh)Directions:
1
Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water
2
Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl
3
Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size
4
Split the dough into halves, and form each into a log
5
Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour
6
Put dough on a lightly floured baker's peel
7
Dimple dough by pressing it down with your fingertips
8
Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4-inch
9
Drizzle with remaining olive oil, and sprinkle with remaining salt
10
Place a baking stone, sometimes known as a pizza stone, in the oven
11
Set oven to broil, about 520 degrees
12
Slide pizza onto baking stone with the baker's peel
13
Bake for 10 to 12 minutes, until bubbles range from golden to deep brown in color