Pizza Bianca with Rosemary and Cheeses
Ingredients
- 500 gWheat flour (T55 or T65)
- 320 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt (fine)
- 50 mlExtra virgin olive oil (first press)
- 250 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 50 gParmesan cheese (grated)
- 3 pcRosemary (fresh sprigs picked)
- 2 pcGarlic (cloves finely minced)
Method
A bubbly and crispy dough, brushed with garlic and rosemary infused olive oil. The cheese melts and browns slightly, releasing the scent of warm bread and herbs.
- 1
In a mixing bowl, combine the flour, crumbled fresh yeast, and lukewarm mineral water. Knead until the dough is smooth, elastic, and pulls away cleanly from the sides.
- 2
Cover with a damp cloth. Let it rise at room temperature until the dough doubles in size. It should be supple and full of air bubbles.
- 3
Lightly deflate the dough. Stretch it onto an oiled tray using your fingers to create dimples. Mix the extra virgin olive oil with minced garlic and rosemary, then brush generously.
- 4
Distribute pieces of mozzarella and grated parmesan. Bake at 240°C. The crust should be golden and the cheese bubbling. Upon removal, sprinkle with grey sea salt.
Frequently asked questions
How do you get this dish right?
- Preheat your oven to the maximum for at least 30 minutes with the tray inside for effective thermal shock.
- Do not overwork the dough after rising to preserve the air pockets created by fermentation.
How long does this dish keep?
Best eaten hot straight from the oven. To reheat, bake for 5 minutes at 200°C to restore its crispness.
