Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!
As I most recently have some time, I was browsing on the web a few days ago. In search of fresh, intriguing ideas, inspiring meals that I have never tasted before, to amaze my loved ones with. Searching for a while yet couldn’t find lots of interesting things. Right before I thought to give up on it, I stumbled on this yummy and easy dessert simply by chance. The dessert seemed so fabulous on its snapshot, it required urgent actions.
It had been simple enough to imagine the way it is created, its taste and just how much boyfriend is going to like it. Mind you, it is rather simple to impress the man in terms of puddings. Anyways, I went to the webpage: Suncakemom and then used the step by step instuctions which were accompanied by great graphics of the task. It really makes life much simpler. I could suppose it is a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen as you most often have sticky hands and so i highly appreciate the effort and time she devote for making this blogpost and recipe conveniently followed.
That being said I’m encouraged to present my very own dishes in a similar way. Many thanks the thought.
I had been tweaking the original formula to make it for the taste of my loved ones. I have to mention that it was an awesome outcome. They enjoyed the flavour, the consistency and enjoyed having a delicacy like this in the midst of a hectic workweek. They ultimately asked for more, more and more. So the next time I’m not going to commit the same mistake. I’m gonna double the volume .
White Pizza Recipe first published on suncakemom.
Starter
Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.
Dough
Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.
Pour in the olive oil and at least half of the water.
Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.
Knead the dough until it comes together gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise.
It could take anything from 40 – 90 minutes depending on the temperature to double in size.
Take the dough out onto a floured surface.
Separate it into two and shape the dough into elongated forms for easier measuring.
Cut the dough up into 6 equal parts that will results 8 oz / 230g pizza dough.
Sprinkle a bit of water on a cleaned surface then flour our hands.
Roll balls from the dough. Check out how to roll dough
Place the rolled dough onto a floured surface and sprinkle water on top.
Cover it with a kitchen towel then sprinkle water onto the kitchen towel too. If we are lucky, this will prevent the dough sticking to it. Alternatively we can use a high walled container with a lid, anything that will let the dough rise while not letting it to dry out.
Place it into a 68°F – 81°F / 20°C – 27°C corner again for 60 – 90 minutes until it doubles.
Dust a spatula with flour and take a dough off the tray.
Place it onto a floured working surface upside down then flour the top of the dough and our hands too.
Start shaping the pizza by pressing down the top of the dough by moving from one side of the dough to the opposite. Check out How to shape a pizza!
Create the side of the crust by leaving out a ½” / 1cm part of the dough down along the side of the crust.
Press down gently the middle the second time.
Flip the dough then repeat the shaping process on this side too.
It’s time to give the dough its final shape. Hold the dough still with one hand while grabbing the dough with the other and stretching it mildly about double of the original size.
Rotate the dough a quarter and stretch that side as well.
Repeat the turning and stretching until the desired size is achieved. A 10″ / 30cm size pizza can easily achievable with this method. Alternatively use a rolling pin.
Spread about 2 tablespoons sour cream on top of the dough.
Sprinkle some grated cheese, sliced bacon, and sliced fresh mozzarella.
Sprinkle over some crucial red onion and the white pizza is ready to slide onto the pizza peel. Don’t forget to sprinkle flour onto the pizza peel so it won’t stick.
Slide it onto a baking steel or preheated metal tray.
Place the dough into a preheated oven at maximum temperature which means 480°F / 250°C in most cases for about 6 – 8 minutes. Turn around the pizza after 4 minutes if necessary.
Slice it up and serve!