WHITE PIZZA #2

white-pizza

      What’s not to love about a great white pizza?  Garlic, olive oil, and cheese make a melt in your mouth pizza that’s sure to please.  Pictured is another one of our favorites loaded with toppings. Leftover Chicken, broccoli, hot banana peppers, mini sweet peppers, garlic, onions, and mushrooms.

PIZZA CRUST:  YIELDS THREE 14” PIZZA SHELLS. (or a ½ sheet with a thicker crust).

2 cups lukewarm water

2 pkgs Active Dry yeast

2 TBSP sugar

1 TBSP salt

4 TBSP olive oil

5 ½ – 6 cups bread flour

OPTIONAL:  Parsley, basil

TOPPINGS:

More olive oil ¼ cup +/-)

4 large cloves garlic, minced

Mozzarella cheese

Grated Italian cheese blend

Although most people eat White Pizza plain, I can’t leave well enough alone and feel a need to put a few toppings on it.  Here are some suggestions:

Banana peppers, mini sweet peppers, cooked chicken, kale, spinach, onions, black olives, broccoli, cooked Italian sausage, mushrooms, whole basil leaves, etc.  Basically, anything you can picture tasting good with olive oil and cheese will be fine.

 

PREPARATION:

Attach dough hook to your heavy-duty mixer.  In the bowl, combine water, yeast, and sugar.  Give it a quick stir and let sit for five minutes.  Add olive oil, salt, and approximately 2 cups of the bread flour.  Let it mix on low speed, and then begin adding remainder of bread flour a little at a time, mixing until dough leaves the sides of the bowl.  At that point, you want to let it mix for five minutes.  Touch dough.  It should be semi-dry, just a smidge sticky.  If you want to freeze some, now is the time.

Cover loosely with greased plastic wrap and a dish towel.  Let rise for a good 90 minutes.  It’s apt to rise higher than your bowl, so you may want to remove the dish towel after about an hour.  Press down with your fist to release air bubbles.  Divide into two balls.  (Remember you’ve put some dough in the freezer.  If you haven’t and you want to make three pizzas now, divide into three equal balls).

Roll or use hands to shape the dough to fit your baking stone.  If the dough is pulling back, let it sit for five minutes giving the glutens a chance to relax.  Let rise for about 15 minutes.

Drizzle with olive oil, sprinkle garlic evenly, (optionally sprinkle a bit of Parsley and Basil), grated cheese, mozzarella cheese, and whatever toppings you want.  Drizzle with olive oil again.  Bake in 500° F oven until bottom of crust is lightly brown and cheese is all bubbly and delicious looking.  It takes about 12-13 minutes in my oven, so use that as a guideline.

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By Tika for CHEW WANNA EAT? © 2017

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