Pizza bianco
Number: 4 persons
Complexity: easy
Working time: 30 min
Total preparation: 2 hours (including dough rising time).
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Ingredients
Pizza Dough:
350 gr wheat flour
20 g polenta
1 bag of dry yeast (7 grams)
2 tsp salt
2 tbsp olive oil (+ oil for greasing)
250 ml lukewarm water
Pinch of sugar
Optional: 4 tsp polenta
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Garlic oil:
3 - 4 cloves of garlic
50 ml olive oil
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Italian ham filling:
100 grams Italian ham
half a bag of arugula (75 grams)
100 g grated cheese
some garlic oil
pul biber to taste
some coarse sea salt
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Gorgonzola filling:
100 grams of gorgonzola
half a bag of arugula (75 grams)
50 g grated cheese
some garlic oil
pul biber to taste
some coarse sea salt
Other supplies
Baking paper
We made two white pizzas this evening; 1 with gorgonzola-rocket and 1 with Italian ham-rocket. But let yourself go and make a pizza according to your own imagination.
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Mis en place
Garlic oil: squeeze 3 to 4 cloves of garlic and add this to 50 ml olive oil (extra virgin)
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Preparation
Pizza Bottom:
Place the yeast in a small bowl with part of the 250 ml lukewarm water and a pinch of sugar (provides food for the yeast) and stir. This mixture should become foamy, then you know that the yeast is working.
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Place the flour, yeast mixture, polenta, olive oil in a bowl and stir with a wooden spoon (or hand mixer with dough hooks).
Add the water little by little (perhaps 250 ml is too much) and mix by hand until a soft and elastic dough forms.
Knead for at least 10 minutes.
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Place the dough in a lightly oiled bowl, brush the top with oil as well, cover with a damp tea towel and let rise at room temperature for at least 1 hour until the dough has doubled in volume.
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Preheat the oven to 250 degrees with the baking trays in it.
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After rising, take the dough out of the bowl and knead it on a clean, floured work surface for a few more minutes. Divide into two portions and roll out each half into a round/rectangular piece. Sprinkle 2 sheets of baking paper with the polenta and place the dough on it.
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Brush the pizzas with the garlic oil.
Put 1 grated Gouda cheese on pizza.
Place 2 pieces of gorgonzola and a little grated Gouda cheese on the pizza.
Add pul biber to taste on both pizzas.
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Remove the hot baking tray from the oven and slide the baking paper with pizza onto the tray.
Bake the pizzas for 12-14 minutes until crispy (the cheese should bubble and turn golden brown).
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Remove pizza 1 from the oven and top with torn Italian ham and the arugula and cut into pieces.
Remove pizza 1 from the oven and cut into wedges.
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KPK/21Mar18
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