White Pizza Recipe

Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!

As I lately have a little time, I was surfing on the web last week. In search of new, fascinating thoughts, inspirational recipes that I have never tasted before, to surprise my family with. Hunting for a while yet could not find lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and simple dessert by accident on Suncakemom. The dessert seemed so scrumptious on its image, it called for rapid actions.

It absolutely was simple enough to imagine just how it is made, its taste and just how much my husband will like it. Actually, it is quite simple to keep happy him in terms of cakes. Anyhow, I visited the website and simply used the comprehensive instuctions which were accompanied by impressive snap shots of the method. It really makes life faster and easier. I can suppose it’s a bit of a hassle to take photos in the middle of baking in the kitchen as you most often have gross hands therefore i really appreciate the effort and time she placed in to make this blogpost and recipe easily followed.

With that in mind I’m encouraged to present my own, personal recipes in a similar fashion. Many thanks for the concept.

I had been fine tuning the initial mixture create it for the taste of my family. Need to say it absolutely was a great success. They loved the taste, the thickness and enjoyed having a delicacy like this during a busy week. They basically asked for lots more, more and more. So next time I am not going to commit the same mistake. I’m going to multiply the quantity .

This White Pizza is from SunCakeMom.

Starter

Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.

Dough

Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.

Pour in the olive oil and at least half of the water.

Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.

Knead the dough until it comes together gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.

Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise.

It could take anything from 40 – 90 minutes depending on the temperature to double in size.

Take the dough out onto a floured surface.

Separate it into two and shape the dough into elongated forms for easier measuring.

Cut the dough up into 6 equal parts that will results 8 oz / 230g pizza dough.

Sprinkle a bit of water on a cleaned surface then flour our hands.

Roll balls from the dough. Check out how to roll dough

Place the rolled dough onto a floured surface and sprinkle water on top.

Cover it with a kitchen towel then sprinkle water onto the kitchen towel too. If we are lucky, this will prevent the dough sticking to it. Alternatively we can use a high walled container with a lid, anything that will let the dough rise while not letting it to dry out.

Place it into a 68°F – 81°F / 20°C – 27°C corner again for 60 – 90 minutes until it doubles.

Dust a spatula with flour and take a dough off the tray.

Place it onto a floured working surface upside down then flour the top of the dough and our hands too.

Start shaping the pizza by pressing down the top of the dough by moving from one side of the dough to the opposite. Check out How to shape a pizza!

Create the side of the crust by leaving out a ½” / 1cm part of the dough down along the side of the crust.

Press down gently the middle the second time.

Flip the dough then repeat the shaping process on this side too.

It’s time to give the dough its final shape. Hold the dough still with one hand while grabbing the dough with the other and stretching it mildly about double of the original size.

Rotate the dough a quarter and stretch that side as well.

Repeat the turning and stretching until the desired size is achieved. A 10″ / 30cm size pizza can easily achievable with this method. Alternatively use a rolling pin.

Spread about 2 tablespoons sour cream on top of the dough.

Sprinkle some grated cheese, sliced bacon, and sliced fresh mozzarella.

Sprinkle over some crucial red onion and the white pizza is ready to slide onto the pizza peel. Don’t forget to sprinkle flour onto the pizza peel so it won’t stick.

Slide it onto a baking steel or preheated metal tray.

Place the dough into a preheated oven at maximum temperature which means 480°F / 250°C in most cases for about 6 – 8 minutes. Turn around the pizza after 4 minutes if necessary.

Slice it up and serve!