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Pizza Bianca |
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written
by Stephanie Lai / 07.04.2004 |
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Category |
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contorno (or just a really good snack)
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Ingredients |
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500g flour
5g salt
10g sugar (for color)
5g dried yeast
Approx 250 - 300 ml room temperature water
10ml extra virgin olive oil. Preferably Italian.
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Instructions |
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1. Start yeast
2. Mix started yeast and dry ingredients
3. Slowly add water, 150ml to start.
4. Lightly flour benchtop (the dough should not be too sticky yet). Knead well. You know when you have kneaded it enough if you pull off a small portion of the dough and it can be streached until it is only a few cells thick, the dough will also feel more elastic as you get closer to this point. If while testing you can feel the cells breaking and not streaching continue to knead.
5. When it is well kneaded place it in a large bowl and add another 50 ml water. Knead the water into the bread until it is well kneaded. Continue this process until when well kneaded and the dough is sticking to the bowl while it is being kneaded.
6. Generously oil another bowl, put dough into bowl and generously brush on oil and cover with plastic. Let sit until it doubles in size, the dough should also feel very soft.
7. Cut the dough into 3 pieces, flour bench and shape them into tight logs. If dropped, the logs should bounce out then back to original shape. Oil generously and cover in plastic.
8. Dust dough with flour. Using fingertips, press out the log lengthwise, leaving about a fingertips length between depressions. Pick up the dough and very gently stretch between the edges of your hands. Place dough onto baking paper generously drizzle oil on top and sprinkle salt on top and add any preferred pizza ingredients. Slide dough from paper onto baking stone, or other stone surface in a pre-heated oven of 270C. Bake on bottom rack.
9. Bake for approx 10 min until brown and crisp. Makes four pizzas.
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Story |
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During our tour of Campo de'Fiori bill bought all of us pizza bianca to try and I liked it so much that I went online, hit the search button and typed in "Pizza bianca". Although we live right by one of the best bakeries in Rome it can get costly to have to buy it everyday (because it is just that good). Plus it's always great and fun to learn how to cook something new, especially something that will remind you of Rome when we are all back in Seattle.
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