Monday, September 8, 2008

Pizza Bianca

I'm not even going to try to explain my abscence. I'm here now, that's what matters.

And what also matters is the Pizza Bianca I made today. An accidental success. I defrosted the dough a few days ago, but then didn't end up making it til today. Then I baked it on a super hot pizza stone (like, 450, 500 degrees, no joke). The result, bubbly, deep flavored crust. Yum.

Warning, this dough needs to hang in the fridge for several days. (NEEDS to, P., you know who you are!)

Pizza Bianca is typically topped with grated Mozarella in lieu of sauce.

Ok, for the crust. (We'll talk about toppings later since, honestly, I cleaned out the fridge to top these!)

2/3 cup lukewarm water
2 1/2 tsp active dry yeast
1/2 tsp sugar
2 Tbsp olive oil
1/4 cup fine cornmeal
1 3/4 to 2 cups all-purpose unbleached flour
2 tsp coarse salt

In stand mixer with dough hook, or in a bowl mix water & yeast together & let sit til dissolved/frothing. Add sugar & oil, then add salt, cornmeal & 1 3/4 c. of the flour, adding more til dough is soft, not sticky.

Knead on a lightly floured surface for 10 mins til smooth & elastic, or 5 mins in stand mixer. Let rise in a warm place, covered in a lightly oiled bowl for an hour or so, til doubled. Divide into four & form balls. Pop'em in ziplocs in the fridge (for use 2 days later) or in freezer (to save for a month or so).

To bake pizzas pull dough out of fridge a few hours to a few mins before ready to roll them out. Preheat your oven & pizza stone to 450 ish, and roll out the dough to 10 inches or so.


Start with a generous sprinkling of mozzarella and then be creative, I had odds & ends of things lying around and these 2 combos came out nicely:

1/2 c grated Mozzarella
1/4 c or less of Feta
1/4 cup good black olives (this makes a difference, I got mine at the olive bar at whole foods)
dusting of fresh thyme leaves
a quarter of a yellow pepper, diced

and

1/2 c grated Mozzarella
1/4 c freshly grated parmesan
1/3 c asparagus tips, par boiled
3 or 4 slices prosciutto
1 small sprik of fresh rosemary, chopped

It's good to be back. Now if only we hadn't eaten these before I could snap some photos....

5 comments:

Xin Lei said...

Yay! I've missed you and your recipes. Sadly, I have yet to take the time to try one...but one of these days, I will :). The pizza sounds fantastic!

emily said...

mmm, sounds good. we have instated a weekly pizza night (to help with balancing school and meals - or rather, my tendency to be complex and detailed in both areas), and this will be making the rounds. Nice to have you back.

emily said...

we've been using your crust recipe, and we love it. It's a winner.

Jacob said...
This comment has been removed by the author.
Shobi said...

I emily I really like your profile picture you are cute girl..:)