Pizza Bianca

This came from a fancy Vop friend of mine that makes cooking 20 times harder than it needs to be.  So I’ll post the way I make the dough.  If you want to proof yeast and crap, go ahead.

  • 1 3/4 tsp dry yeast
  • pinch of sugar
  • 1 3/4 cup water
  • 3 1/2 cup unbleached all-purpose flour
  • 1 cup semolina flour
  • 1 tsp salt

In my bread machine, liquids go on bottom.  Dough cycle.  Run it and let it rise.  Punch down, knead and let it rise a second time.  I’d bet the second rising could be skipped.  Makes two 12 inch crusts.

I put a tiny bit of oregano and/or basil in my dough.  After I roll it out, I brush it with olive oil and sprinkle a little oregano on it.  But careful with it – it can overpower it.

I bake on pizza stones.  The semolina flour on the pizza peel helps, but don’t have a wet dough or you will have a disaster.

The pizza does not have a tomato sauce.

  • 4 ounces goat cheese, crumbled
  • 1 cup freshly grated parmesan cheese (about 4 ounces)
  • 1 cup freshly grated provolone cheese (about 4 ounces)

Put the cheeses on the dough, then add any veggies you want.  I have used all kinds of veggies and you can make a really colorful presentation.

His recipe cooked the pizza on pans.  450 about 20 minutes.

If you have yeast that is not past its date, I just don’t have a problem with yeast not rising.  I have, however, (once) killed the yeast with water that was too hot.  Forget all that temperature crap with the water and all that proofing bullshit.  Life is too short.

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