Pizza doesn’t need sauce to be great. Here are 4 recipes for white pizza that prove it.
INGREDIENTS
- DOUGH (Makes 4 Pizzas)
- 360g or 1.5c warm water (86F/30C)
- 6g or 1 tsp instant yeast
- 20g or 1 1/2Tbsp olive oil
- 20g or 1 2/3Tbsp sugar
- 100g ripe yeasted poolish (process below)
- 630g or 5c all purpose flour (11.7% protein)
- 16g or 2 3/4tsp salt
INSTRUCTIONS
- Mix in stand mixer using dough hook on med/med low until ball is formed.
- Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test.
- Round into ball, cover and allow to rise at room temp, 60 min.
- Divide into 4 equal pieces, round those into balls.
- Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs.
- Allow to come to room temp for 1hr before shaping/baking.
POOLISH
- 50g or 1/4c water
- pinch yeast
- 50g or 1/4c + 1Tbsp ap flour
INSTRUCTIONS
- Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
- Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
- 120g/1c full fat mozzarella, shredded
- 8-10 1”/2.5cm size pieces of fresh mozzarella
- Sprinkle of oregano
- Black pepper
- 50g or 1/3c grated parmesan (24mo aged if you can get it)
- PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
MUSHROOM
- 120g/1c full fat shredded mozz, shredded
- About 1c/80-90g sliced and par-cooked mushrooms
- Pickled red onions (recipe below)
- 5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
- 7-8 chunks fresh mozz (about 1”/2.5cm pcs)
- Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
- 400g or 1 1/2c water
- 400g or 1 1/2c white distilled vinegar
- 80g or 1/3c sugar
- 8g or 1.5tsp salt
- 2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
KALE PIZZA
- 120g/1c full fat shredded mozz
- 1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
- Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
- 25g or about 1/4c grated parm
- PInch red chile flakes
- 50g or 1/4c olive oil
- 50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
PESTO MORTADELLA
- 120g/1c full fat mozz, shredded
- 8-10pc fresh mozzarella
- 8-9 spoonfuls pesto (recipe below)
- mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
- 225g or 1c olive oil
- 100g or 5c fresh basil
- 25g or 1c parsley
- 100g or 1c grated parmesan
- 30g or about ½ a red onion, chopped (rinsed under cold water first)
- 100g or 3/4c toasted pine nuts or walnuts
- 5g or 1tsp salt
- 30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
Comments
0 comment