Pizza Bianca

Ingredients

Dough

• 300ml warm water
• ¼ heaped teaspoon dry yeast
• 3 teaspoons fine sea salt
• 500g "00" (strong bakers) flour, sifted

Topping

• Extra virgin olive oil
• 200g buffalo mozzarella or baby bocconcini, torn
• 12 slices prosciutto, torn
• 24 cherry tomatoes, halved

To serve

• Extra virgin olive oil
• Basil leaves

Method

Dough

1. Combine water, yeast and salt in a large bowl, stir until dissolved.
2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes. Divide dough into 4 balls. Cover with cling wrap and allow dough to double in size (this can take up to 10–12 hours).
4. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Note

For a quick dough which is thicker use Basic dough recipe

Tomato sauce

Place tomatoes in a food processor and process until combined.

Cooking the pizza

1. Turn the ON/OFF switch to the ON position.
2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
3. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
4. Prick base with a fork or pizza docker.
5. Brush base with oil.
6. Select THIN crust setting.
7. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
8. Open lid and slide paper out carefully. Close lid and cook for 2–3 minutes or until cooked to your liking.
9. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
10. Open lid carefully with oven mitt and remove pizza onto chopping board.
11. Divide toppings evenly into four. Top base with mozzarella, prosciutto and tomatoes.
12. Top with basil leaves and drizzle with extra virgin olive oil.
13. Cut into wedges and serve immediately.