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pizza bianca recipe

Course italian pizza recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 17.6 oz Manitoba flour or very strong Canadian wholemeal flour 500 gr
  • 14 oz cold water 400 gr
  • 1 teaspoon sea salt 15 gr - 0.5 oz
  • 1/4 teaspoon dried yeast 3 gr - 0.1 oz
  • 1 tablespoon of extra-virgin olive oil + something more for the bowl and the pizza surface
  • a few tablespoons of semolina flour to work the dough

Instructions

  1. Dissolve the yeast in 50 gr (1.8 oz) of the water.

  2. Place the flour and half of the remaining water in a large bowl. Mix coarsely with a FORK (it’s important you use a fork).

  3. Add the yeasted water and fork-mix again.

  4. Add the oil, salt and the remaining water and (fork) mix.

  5. Cover the dough with a damp cloth and let it sit for about 10 minutes in the hottest spot of your house.

  6. Pour the dough on a working surface and fold it over itself: first, the external edges vertically towards the center, and then the top edges horizontally towards the center.

  7. Sprinkle the bottom of the bowl with oil and return the dough to it - folded part down.

  8. Cover the bowl with plastic paper and refrigerate it overnight (in the lowest shelf) or at least for 12 hours (and up to 24).

  9. Line an oven tray with parchment paper. I used a perforated baking sheet pan to let the heat reach the bottom of my pizza well. The important thing here is to use a thin tray, not a heavy, thick one.

  10. Pour the dough over the baking sheet (help yourself with a spatula) and tap it with your fingertips to spread it evenly through the surface.

  11. Let it rest for at least 2 hours.
  12. Sprinkle the surface with a few tablespoons of olive oil and 1-2 teaspoons of salt.

  13. Preheat the oven to 250°C (480°F). Set it on ventilated + bottom heat for the first 10 minutes.

  14. Bake the pizza for 10 minutes.

  15. Lower the temperature to 220°C (430°F), not ventilated, and bake 10 minutes more.

  16. Bubbles will form on the surface, and that’s ok. The result you are looking for is a spotted golden surface.