White pizza

Toast
semolina_man on

White pizza

 

Crust from Bruno Albouze: 

300g flour.  Tipo 00 is best, I used unbleached white all purpose

100g water

100g milk

12g olive oil

5g salt

1/3 packet active dry yeast

 

Mix all ingredients, slap fold for 5-7 minutes, then wrap completely in plastic and reserve overnight in the refrigerator. 

 

Pizza making

Dough

Fresh mozzarella

Cooked broccoli, I used frozen from the grocery

Thinly sliced onions

Cherry tomatoes

salt

pepper

rosemary

basil

oregano

thyme

Open dough on corn meal covered work surface, place on pizza screen.  Brush crust with olive oil.  Add seasonings and toppings. Bake at 550 deg F for 25 minutes.  Cut into 6 slices.  This crust covers a 14 inch pizza screen at a somewhat thin thickness.  Not New York thin, but nearly as thin. 

 

 

 

That is one very tasty looking pizza. So good the vegetables look very inviting. Not a pepperoni in sight but looks even tastier. I'd be very happy to be served that in any top pizza restaurant. 

Thanks all!   I enjoy making pizza. 

 

The dough is a good one - extensible and easy to work with.  Because of the milk and oil, it produces a tender, yet crunchy, crust.  A winning recipe, courtesy of Bruno Albouze. 

This time with Brussels sprouts, sun dried tomatoes, fresh mozzarella and onions on half.  

Seasonings include olive oil brushed on the crust, rosemary, thyme, basil, salt and pepper.  

Baked at 550 deg F for 10 minutes then at 525 deg F until well cooked.  Approximately 25 minutes total baking time. 

 

 

White pizza

 

Crust as before, recipe from Bruno Albouze

EVOO brushed on crust

Salt

Black pepper

Rosemary

Oregano

Basil

Thyme

Fresh mozzarella

Artichokes hearts

Green bell pepper

Onion

Sun dried tomatoes

Stretch crust on cornmeal covered surface.  Brush with oil, add seasonings and toppings.

Preheat oven to 550 deg F.  Bake at 525 deg F for 20-25 minutes.  Let cool for a few minutes to allow the cheese to set.