Ingredients: |
Ingredients: DOUGH:
3 c. flour, unbleached all purpose
1 ⅔ c. water, room temperature
1 ¼ tsp. salt
1 ½ tsp. instant yeast
1 ¼ tsp. sugar
5 TBSP olive oil, extra virgin
1 tsp. kosher salt
2 TBSP fresh rosemary (whole leaves)
TOPPINGS:
1 ½ c. mozzarella cheese, shredded
tomato sauce, homemade or jar of pizza sauce
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Directions: |
Directions:Read notes first.
Step 1. Place towel beneath stand mixer to prevent mixer from wobbling. Mix flour, water and salt in bowl of stand mixer (Kitchen Aid) fitted with the dough hook on low speed until no patches of dry flour remain -- about 3-4 minutes -- occasionally scraping sides and bottom of bowl. Turn off stand mixer and let dough rest for 20 minutes.
Step 2. Sprinkle yeast and sugar over rested dough. Knead on low speed until fully combined -- 1-2 minutes -- occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead dough until dough is glossy and smooth and pulls away from sides of bowl -- 6-10 minutes. Note that the dough will pull away from bowl sides only when mixer is on. When mixer is off, the dough will fall back to the sides.
Step 3. Using fingers, coat large bowl with 1 TBSP olive oil, rubbing excess oil from fingers onto blade of a rubber spatula. Using oiled spatula, transfer dough to the bowl and pour 1 TBSP olive oil over top. Flip dough over once so it is well coated with oil. Cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed -- about 2 to 2 ½ hours.
Step 4. One hour before baking pizza, adjust oven rack to middle position and place pizza stone on rack. Heat oven to 450º.
Step 5. Coat rimmed baking sheet with 2 TBSP. oil. Using rubber spatula, turn dough onto baking sheet along with any oil in the bowl. Using fingertips, press dough out toward edges of pan being careful not to tear dough. (Dough will not fit snugly to corners of pan. If dough resists stretching, let dough relax 5-10 minutes before trying to stretch it again.) Let dough rest in pan until slightly bubbly -- 5-10 minutes. Using fork, poke surface of dough 30-40 times and sprinkle on kosher salt.
Step 6. Bake until golden brown -- 20-30 minutes -- sprinkle rosemary over top and rotate baking sheet halfway through baking. Using metal spatula, transfer pizza to cutting board. Brush dough lightly with remaining TBSP of oil. Slice and serve immediately.
WITH TOPPINGS:
Bake above crust until spotty brown -- 15-17 minutes -- rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven and add tomato sauce and mozzarella cheese. Return pizza to oven and continue baking until cheese begins to brown in spots -- 5-10 minutes longer. |
This recipe for Pizza Bianca is from