pizza bianca

No Knead Pizza Bianca Recipe

(17.5 ounces, about 3 1/4 cups) bread flour

(.34 ounces, about 2 teaspoons) kosher salt

(.18 ounces, about 1 1/2 teaspoons) instant or rapid-rise yeast

(13.25 ounces, 1 cup plus 10.5 tablespoons) lukewarm water

olive oil

salt

rosemary leaves (optional)

Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and allow to rest at room temperature overnight.

The next day, lightly flour the dough and your hands. Scrape dough out of the bowl onto a well-floured piece of parchment paper set inside a rimmed baking sheet and gently fold dough into an even blob in the center. Dust with flour and cover with a clean kitchen towel. allow to rise at room temperature until nearly doubled in volume, about 2 hours.

30 minutes before baking, adjust oven rack to upper-middle position, place a baking stone on it (or a double stack of rimmed baking sheets) and preheat oven to 550°F. Gently stretch the dough into an even rectangular shape (you shouldn't have to lift it). Carefully stipple the top surface with your fingertips. Drizzle with olive oil and sprinkle with coarse sea salt and rosemary if using. Transfer entire baking sheet with dough to pizza stone.

Bake for 5 minutes just until the pizza is slightly firm. Remove from oven and transfer pizza to a pizza peel. Discard parchment paper. Return pizza to bake directly on the baking stone until burnished golden brown, about 10 to 15 minutes longer. Remove from oven and allow to cool for 5 minutes. Transfer to a large cutting board, cut into 8 or 12 rectangular slices, and serve. 

Gourmet pizza bianca topped with ripe pears, blue cheese and chopped pecans. Sounds like dessert material? You bet it is!

Pear blue cheese pizza bianca

pizza dough portions

mozzarella

pear

blue cheese

pecans

Stretch out the pizza dough. Thinly slice the mozzarella and spread all over the pizza base.&nbsp;

Slice the pear thin and lay pear slices all over, trying to distribute it so that every slice of pizza will have the same amount of pear.&nbsp;

Crumble or cut the blue cheese, depending on texture of the blue cheese of choice, and spread all over pizza, in between pear slices.

Chop the pecans with a knife and spread to top other ingredients.

Pour a drizzle of olive oil as a finishing touch before the pizza goes into the oven.

Bake at 250°C (480°F) until the cheese has melted and the pizza crust has taken a golden colour. If using a pizza stone, spread some semolina on the pizza peel to prevent the dough from sticking to it. Baking time may vary depending on pizza thickness and oven temperature. An average baking time of a thin pizza is 15 minutes in a home oven.

PIZZA BIANCA

szklanki mąki pszennej

szklanka letniej wody

łyżka oliwy

łyżeczki soli

g drożdży instant (1 opakowanie)

łyżki serka mascarpone

łyżki śmietany

sól, świeżo mielony pieprz

garść szpinaku

łyżeczka oliwy z oliwek

ząbek czosnku

75 g mozzarelli (1/2 kuli)

g gorgonzoli (dolce lub picante)

czerwonej cebuli

łyżki posiekanych orzechów włoskich

g mozzarelli

plastrów wędzonego boczku

jajka

garść rukoli (opcjonalnie)

Mąkę, wodę, oliwę, drożdże i sól wymieszaj a potem wyrób ręką do uzyskania  gładkiego i elastycznego ciasta. Możesz to zrobić za pomocą miksera z hakiem do wyrabiania ciasta. Z gotowego ciasta uformuj kulę i przełóż do miski wysmarowanej oliwą. Przykryj ściereczką kuchenną i odstaw w ciepłe miejsce na 30-40 minut.

CIASTO

Serek mascarpone i śmietanę wymieszaj do uzyskania gładkiego sosu. Dopraw solą i odrobiną pieprzu.

SOS ŚMIETANOWY

Mozzarellę pokrój w plasterki, gorgonzolę podziel na kawałeczki, cebulę pokrój w piórka.

Czosnek drobniutko posiekaj. Na patelni rozgrzej łyżeczkę oliwy. Wrzuć czosnek i smaż 1 minutę. Następnie dodaj szpinak i smaż mieszając tylko do momentu aż zwiędnie.

Ciasto rozwałkuj lub ręcznie uformuj na placek o średnicy 26 centymetrów. Posmaruj 1/2 sosu śmietanowego. Na sosie rozłóż plasterki mozzarelli

Piecz w maksymalnie nagrzanym piekarniku, najlepiej na kamieniu do pieczenia pizzy do momentu aż pizza się zarumieni.

PIZZA BIANCA ZE SZPINAKIEM, GORGONZOLĄ I ORZECHAMI

Cebulę pokrój w piórka, białka jajek oddziel od żółtek.

Z ciasta uformuj placek z grubszymi brzegami i posmaruj go 1/2 sosu śmietanowego. Na przygotowanym cieście ułóż mozzarellę, boczek i cebulę i wstaw do maksymalnie nagrzanego piekarnika.

Piecz 7-8 minut. Na podpieczoną pizzę wylej białka i piecz aż ciasto zacznie się rumienić. Wtedy na pizzę delikatnie wyłóż żółtka i piecz kolejne 4-5 minut(żółtko powinno pozostać płynne). Możesz podać ze świeżą rukolą.

PIZZA ALLA CARBONARA

The NY classic combines ricotta, mozzarella, and garlic atop a cold-fermented, hand-stretched dough.

New York White Pizza

pizza dough ball (see notes below)

semolina flour (for dusting wooden pizza peel)

water (you will not need it all, see notes below)

milk mozzarella (shredded)

ricotta

garlic powder

Pecorino Romano (finely grated)

Remove dough from the refrigerator (leaving covered in proofing container) to warm up for 2-3 hours during the summer and 3-4 hours in winter.

Set pizza steel to the second highest oven rack level and preheat the oven to the highest temperature for 45 minutes prior to shaping dough.

Carefully remove dough ball from proofing container and drop into a large container with all-purpose flour.  Turn once, then lay the dough ball with the sticky side facing up(this will be the side that rested on the bottom of the proofing container) onto a floured work surface for stretching.  Near your work surface, place a wooden pizza peel sprinkled with semolina flour.

With your fingers press down and form a rim, being careful not to deform the crust and degas the rim.  Maintaining a round shape, leave more dough in the center and rotate the dough a couple of times to make the pizza larger.

Once the pizza is about 8-9 inches, bring it into your knuckles to stretch to the final size of 15 inches.  Gently stretch the dough by pulling with your knuckles and rotating.  Once the pizza is the full size drop it onto the wooden pizza peel.

At this point, you can stretch the dough into its final size, by gently pulling.  Just try not to touch the rim too much.  Shake the pizza peel and make sure the dough moves easily back and forth.  If it does not sprinkle more semolina flour underneath the pizza and check again.

With a pastry brush, wet the surface of the pizza with water to introduce some moisture.  Drizzle 1 tablespoon of olive oil all over and brush that in as well.

Sprinkle the mozzarella cheese evenly.  Next, add dollops of the ricotta all over the pizza.  Sprinkle the Pecorino Romano all over and then the salt, and garlic powder.

Make sure the pizza slides once more, then check the pizza steel with an infrared thermometer.  Once a reading of 610f (it will be less if using a 525f max oven) is achieved, launch the pizza onto the steel and close the oven door immediately.

After 3 minutes with a metal pizza peel rotate the pizza 180 degrees.  After 3 more minutes, the pizza should be finished.  Depending on oven temp it might need another minute but watch carefully.  Remove the pizza with a metal pizza peel and place on a wire rack to cook.  Enjoy!

Made your NY pizza dough last night and it was excellent! I'm an ex-pat LI'er living in Chicago now and I really miss true NY pizza! Also, need to plug Gino's in Lynbrook for proudly stating that they only used Polly-O ricotta (vs many of their competitors) and I'm hoping they're still there because I know that pricing was pinching them hard. Haven't been there since March of '20 right when the shut-down began. Thanks for this recipe!!

I will be with my family on Xmas Eve and we always make our own pizza I am going to make your White pizza for myself.  Everyone makes their own.  We always have so much fun especially with my great granddaughters 5 and 7. Merry Xmas to you and your family.  Love watching your cooking.

my crust is just not brown enough, if not for that amazing

Ok now make a clam pie. My
Husband loves a clam pie and since we moved from Staten Island to Smithville NJ…Not one pizza place here makes them. Pizza and bagels are still the best on Staten Island NEW YORK

What toppings would be good on this type of pizza? Black olives, capers, mushrooms and green onions?

I love all of your recipes.   I'm going to make those pizzas today.   Monjad!

Can you recommend where to purchase wooden peel@

https://www.youtube.com/watch?v=EueiF0Ga-XQ

New York-style White pizza ( a pizza with mozzarella and ricotta) is one of my favorite pizzas to eat and make!  Today we'll make a standard white pizza and a spinach ricotta white pizza.  To make this pizza we will use the steel and cold fermented pizza dough recipe from episode 1 of this NY-style pizza series.  

WATCH EPISODE 1 FOR REGULAR PIE AND DOUGH RECIPE!
https://youtu.be/pCQl2e_qFS8

SUPPORT ON PATREON:
https://www.patreon.com/sipandfeast

GEAR USED IN THIS VIDEO (affiliate)
¼” x 16” x 16” Steel Plate - needs descale/prep: https://amzn.to/3t7D4kc
¼” x 14.5” x 16” Nerdchef Preseasoned Pizza Steel: https://amzn.to/3ctt2Dm
Heavy-Duty Wood Peel: https://amzn.to/3vbEGvc
Metal Peel: https://amzn.to/38yCXq4
Thermopro Temp Gun: https://amzn.to/3laTtBZ
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3

DETAILED PRINT RECIPE: 
https://www.sipandfeast.com/best-roasted-garlic-white-pizza/

NEW YORK WHITE PIZZA (15-16" pie)
INGREDIENTS
1 345g dough ball
~8-9 ounces mozzarella (50/50 whole milk/part-skim mozzarella)
~6-7 ounces ricotta
~1/2 teaspoon garlic powder
~3 TBSP Pecorino Romano
semolina flour - for dusting wood peel
all-purpose flour - for dough drop and forming pizza

SPINACH RICOTTA WHITE PIZZA
INGREDIENTS
1 345g dough ball
~7-8 ounces mozzarella (50/50 whole milk/part-skim mozzarella)
~6 ounces ricotta
~5 ounces garlic sauteed spinach
~1/2 teaspoon garlic powder
~3 TBSP Pecorino Romano
semolina flour - for dusting wood peel
all-purpose flour - for dough drop and forming pizza

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https://www.instagram.com/sipandfeast/

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Classic New York-Style White Pizza

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