PIZZA BIANCA RECIPE
Provided by Claudia Rinaldi | Gourmet Project
Categories italian pizza recipes
Number Of Ingredients 6
Steps:
- Dissolve yeast in 50 gr (1.8 oz) of the water.
- Place flour and half of the remaining water in a large bowl. Mix coarsely with a FORK (it's important you use a fork).
- Add the yeasted water and fork mix again.
- Add oil, salt and the remaining water and (fork) mix.
- Cover the dough with a damp cloth and let sit for about 10 minutes in the hottest spot of your house.
- Pour the dough on a work surface and fold it over itself: first, the external edges vertically towards the center, and then the top edges horizontally towards the center.
- Sprinkle the bottom of the bowl with oil and return the dough to it, folded part down.
- Cover the bowl with plastic paper and refrigerate it overnight (in the lowest shelf) or at least for 12 hours (and up to 24).
- Line an oven tray with parchment paper. I used a perforated baking sheet pan to let heat reach the bottom of my pizza well. The important thing here is to use a thin tray, not a heavy, thick one.
- Pour the dough over the baking sheet (help yourself with a spatula) and tap it with your fingertips to spread it evenly through the surface.
- Let it rest for at least 2 hours.
- Sprinkle the surface with a few tablespoons of olive oil and 1-2 teaspoons of salt.
- Preheat oven to 250°C (480°F). Set it on ventilated + bottom heat for the first 10 minutes.
- Bake the pizza for 10 minutes.
- Lower the temperature to 220°C (430°F), not ventilated, and bake 10 minutes more.
- Bubbles will form on the surface, and that's ok. The result you are looking for is a spotted golden surface.
PIZZA BIANCA
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Position the oven rack in the center of the oven and preheat to 450 degrees F.
- Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.
IBéRICO PIZZETTA BIANCA
Enjoy a little luxury with this Spanish-inspired pizza, topped with ricotta cheese, artichokes and Ibérico ham. It takes a little effort, but it's oh so worth it
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 11
Steps:
- To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size - around two hours, depending on the heat of your kitchen.
- Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn't stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.
- Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays - don't worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.
Nutrition Facts : Calories 438 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.5 milligram of sodium
ROMAN PIZZA BIANCA
Provided by Bobby Flay
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain.
- Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
- Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
- Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil.
SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA
When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h35m
Yield 42
Number Of Ingredients 14
Steps:
- Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
- Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
- Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
- Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
- Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
- Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
- Position your oven rack slightly lower than center, and place a baking stone on the rack.
- Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
- Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
- Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
- Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.
Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g
PIZZA BIANCA BREAD
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 8-inch pizzas or one 14-inch pizza
Number Of Ingredients 6
Steps:
- Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
- Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
- Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, and sprinkle with remaining salt.
- Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.
PIZZA BIANCA
This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
- In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.
Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g
PIZZA BIANCA
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Provided by Rhoda Boone
Categories Bread Brunch Kid-Friendly Dinner Lunch Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 approximately 11 x 16 inch pizza
Number Of Ingredients 9
Steps:
- Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
- Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
- Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
- Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
- Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
- Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.
FISHERMAN'S PIZZA BIANCA
Serve the [Chunky Tomato and Black Olive Salad](/recipes/recipe_views/views/4035) and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.
Yield Makes 2 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Lightly sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Stretch and/or roll dough to 10x13-inch rectangle. Sprinkle clams, then garlic, dried red pepper, parsley and cheese over dough, leaving 1-inch border. Drizzle oil over.
- Bake pizza until crust is golden brown and crisp, about 12 minutes. Transfer pizza to work surface. Cut into squares and serve hot.
PIZZA BIANCA
Recipe from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.
Provided by DrGaellon
Categories Low Cholesterol
Time 3h54m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
- Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
- Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
- One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
- When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork. Sprinkle with kosher salt.
- Bake 10-15 minutes. Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown. Transfer to cutting board and brush with remaining 1 tbsp olive oil. Slice and serve immediately.
Nutrition Facts : Calories 275.1, Fat 9, SaturatedFat 1.3, Sodium 584.5, Carbohydrate 41.9, Fiber 1.7, Sugar 0.8, Protein 5.8
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