Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!
As I recently have a little time, I was looking on the internet last week. Trying to get new, challenging tips, inspirational recipes that I have never tested before, to impress my loved ones with. Hunting for a long time unfortunately couldn’t come across lots of interesting things. Just before I thought to give up on it, I ran across this scrumptious and simple dessert simply by chance on Suncakemom. It looked so yummy on its snapshot, it called for urgent actions.
It was not so difficult to imagine just how it’s created, its taste and how much boyfriend will want it. Mind you, it is quite simple to impress the guy in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the website and followed the detailed instuctions that were accompanied by superb pics of the process. It really makes life faster and easier. I could imagine that it’s a bit of a effort to take snap shots down the middle of cooking in the kitchen because you will often have gross hands thus i sincerely appreciate the hard work she placed in for making this blogpost and recipe conveniently followed.
Having said that I am encouraged presenting my very own formulas in the same way. Many thanks the idea.
I was fine tuning the original mixture create it for the taste of my loved ones. I must tell you it turned out a terrific success. They loved the taste, the overall look and enjoyed having a treat such as this in the midst of a hectic workweek. They quite simply demanded lots more, many more. Hence the next time I’m not going to make the same miscalculation. I am likely to twin the volume to get them happy.
Thanks to suncakemom for the awesome White Pizza Recipe.
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.
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!