Bianca (White Pizza) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (or 00 flour)</li><li class="ingredients-single-item">325ml lukewarm water</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">15ml olive oil, plus extra for drizzling</li><li class="ingredients-single-item">250g fresh mozzarella cheese, torn into pieces</li><li class="ingredients-single-item">150g ricotta cheese</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">4 cloves garlic, thinly sliced</li><li class="ingredients-single-item">2 tbsp fresh rosemary, chopped</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tbsp semolina or cornmeal (for dusting)</li><li class="ingredients-single-item">Sea salt flakes and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel or flat baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In a large bowl, combine the lukewarm water (approximately 35°C – warm but not hot to touch) and yeast. Let it sit for 5-10 minutes until foamy, which indicates the yeast is alive and active. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the flour, salt, and olive oil to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes until ingredients are combined, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, mix until incorporated, then turn onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should pass the "windowpane test" – when stretched thinly, it should be translucent without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place (about 24°C) for 2 hours, or until doubled in size. The slow fermentation develops gluten structure and complex flavors in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the first rise, punch down the dough gently to release excess gas. Divide into two equal portions and shape each into a tight ball. Place the dough balls on a lightly floured tray, cover, and let rest for another 30-60 minutes. This second rise improves the texture and allows the gluten to relax, making shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough completes its second rise, place your pizza stone or steel in the oven and preheat to its maximum temperature (ideally 250-275°C/480-525°F) for at least 45 minutes. The intense heat from a thoroughly preheated stone is crucial for creating that professional crispy-yet-chewy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one dough ball at a time (keeping the other covered), gently stretch it into a 30cm (12-inch) circle on a floured surface. Avoid using a rolling pin, which compresses the airy structure. Instead, use your hands to press from the center outward, leaving a slightly thicker edge for the crust. The dough should be thin but without tears or holes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Dust a pizza peel or inverted baking sheet with semolina or cornmeal (this acts as tiny ball bearings, helping the pizza slide easily). Transfer your stretched dough onto it, then work quickly to add toppings before the dough absorbs the semolina and potentially sticks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drizzle the dough lightly with olive oil and distribute the sliced garlic evenly. Dollop small spoonfuls of ricotta around the surface, then scatter torn mozzarella pieces between them. Sprinkle with half the Parmesan cheese, fresh rosemary, and thyme. Finish with a light sprinkle of sea salt flakes and freshly ground black pepper. Remember that less is more with pizza toppings – overloading will result in a soggy center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick, confident motion, slide the pizza from the peel onto the preheated stone or steel. Bake for 8-10 minutes, until the crust is puffed and golden brown with charred spots, and the cheese is bubbling and beginning to brown in places. The high heat creates the perfect contrast between crisp exterior and tender interior.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Use the peel to remove the pizza from the oven. Drizzle with a little more olive oil while hot, which enhances the flavors. Allow to cool for 1-2 minutes before slicing, giving the cheese time to set slightly and making for cleaner cuts. Repeat the process with the second dough ball and remaining toppings. Serve immediately while the contrast between the crisp crust and melted cheese is at its peak.</li></ol>