White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)

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

1. Mix in stand mixer using dough hook on med/med low until ball is formed.
2. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test.
3. Round into ball, cover and allow to rise at room temp, 60 min.
4. Divide into 4 equal pieces, round those into balls.
5. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs.
6. 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

1. 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. 
2. 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.