Pizza bianca, or pizza sans tomato sauce, is a favorite of my hubby’s and our Saturday night go-to meal. Start with a good pizza dough and top with your favorites: sausage or pepperoni, mushrooms, onions, bell pepper, mozzarella, hot pepper flakes, minced garlic. Tips: Brush a little olive oil on the pizza before adding the toppings, and add the mozzarella half-way through the cooking time, unless you like your cheese crunchy and slightly burnt (which is nothing to be ashamed of).
This dough recipe will make one large pizza (circa 14-16 inches) or two small-to-medium pizzas. Double the recipe for more/larger pizzas.
1 cup (250 grams) flour
1 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon sugar
1/3 cup (100 mls) tepid water
Preheat the oven to 190° C / 375° F, on the pizza setting if your oven has it.
Blend the dry ingredients in a large glass bowl. Slowly stir in the water with a fork, then use your hands to form the dough. When you have a soft dough transfer to a flour-dusted board and knead for 8-10 minutes, dusting with more flour as needed to prevent sticking. Form a round, place the dough round back in the bowl, cover with plastic wrap or a kitchen towel, and let rest for two to three hours in a warm place. The dough round should rise to about double its original size. (In cold weather you can use 2 teaspoons dry yeast. Or, if after a few hours the dough has not doubled in size you can put it in the oven on the lowest temp for about 10 minutes.)
Re-knead the dough for a few minutes and roll out to about 1/4 inch thick. Transfer to baking sheets or a pizza stone, brush with olive oil and layer with your ingredients. Bake for about 12 minutes, less if you like soft pizza and more if you want a really crunchy crust. Experiment! It may take several pizza nights to get your pizza bianca just the way you like it.