Pizzeria Bianco's Rosa Pizza

Name: Pizzeria Bianco's Rosa Pizza
Ingredients: 1 1/4 cups tepid water (105 degrees); 2 1/4 teaspoons (1/4-ounce packet) active dry "instant" yeast; 3 3/4 cups flour, plus more for the work surfaces; 1 1/2 to 2 teaspoons salt; 3 tablespoons olive oil, plus more for greasing the proofing bowl; 5 ounces freshly grated Parmigiano-Reggiano cheese (a generous 1 cup); 1/2 large red onion, thinly shaved (about 1 cup); 1/2 cup roasted unsalted pistachio nuts, finely chopped; 1/4 teaspoon finely chopped rosemary leaves

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Servings: 8

Author : Adapted from a recipe on wwwpizzeriabiancocom by Washington food writer Scott Reitz

Ingredients

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1 1/4 cups tepid water (105 degrees)2 1/4 teaspoons (1/4-ounce packet) active dry "instant" yeast3 3/4 cups flour, plus more for the work surfaces1 1/2 to 2 teaspoons salt3 tablespoons olive oil, plus more for greasing the proofing bowl5 ounces freshly grated Parmigiano-Reggiano cheese (a generous 1 cup)1/2 large red onion, thinly shaved (about 1 cup)1/2 cup roasted unsalted pistachio nuts, finely chopped1/4 teaspoon finely chopped rosemary leaves

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Instructions

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Step 1

1 Whisk together the water and yeast in a liquid measuring cup; let sit 5 minutes, until the mixture is frothy

Step 2

2 Combine the flour, salt to taste and 1 tablespoon of the oil in the bowl of a stand mixer fitted with a dough hook

Step 3

3 Add the yeast mixture; beat on low speed just until a ball of dough forms that pulls away from the sides of the bowl

Step 4

4 Lightly flour a work surface

Step 5

5 Place the dough on it and knead for 10 minutes; the dough should become smooth and elastic

Step 6

6 Use just enough of the oil to coat the inside of a large bowl

Step 7

7 Transfer the dough to the bowl and cover with plastic wrap

Step 8

8 Leave in a warm location to rise for about 1 hour or until doubled in bulk

Step 9

9 Lightly flour a large baking sheet

Step 10

10 Punch down the dough, then lightly knead it for a few minutes before dividing into 2 equal portions

Step 11

11 Place them spaced well apart on the baking sheet and cover with plastic wrap

Step 12

12 Let rise for 1 hour

Step 13

13 Place a pizza stone in the oven; preheat to 450 degrees

Step 14

14 (If you do not have a pizza stone, the pizza can be formed and baked on a large inverted baking sheet

Step 15

15 )

Step 16

16 Press or roll one portion of dough into a round about 12 inches in diameter

Step 17

17 If you are using a pizza peel (wide paddle) to transfer the pie to the oven, first sprinkle it lightly with flour and transfer the round of dough to the peel

Step 18

18 (Alternatively, the pie stays on its inverted baking sheet, or can be placed on a piece of parchment paper for easier transfer to the oven

Step 19

19 )

Step 20

20 Top the round of dough with half of the cheese, onion and pistachios, leaving a 1/2-inch margin around the edges

Step 21

21 Sprinkle the pizza with 1/8 teaspoon of the rosemary, then drizzle with 1 tablespoon of the oil

Step 22

22 Slide the pie onto the pizza stone (if not using a stone, place the baking sheet in the oven) and bake for about 10 minutes, until the cheese has melted and the crust is lightly golden

Step 23

23 Serve hot

Step 24

24 Build a second pie with remaining dough, toppings and remaining tablespoon of oil; repeat the baking process