Pizza bianca
Greatest pizza ever was in Sardinia: no fancy topping combo, just a simple combination of two basic flavours: perfectly crisp, hot, fast cooked pizza base, and rich super creamy melted mozzarella. Use New Zealand mozzarella, and – so long as you can get an oven hot enough - the result’s sensational.
Ingredients
Method
Ingredients
- I make my pizza dough in the breadmaker.
- Manufacturers vary, but this is a good quantity:
- 300g high grade bread flour
- ½ Tbsp sugar
- 1 tsp instant yeast
- 1 Tbsp oil
- 1 Tbsp milk powder
- 1 tsp salt
- 210 ml warm water
- 250g mozzarella cheese
Method
- Put all dough ingredients in the breadmaker; mine has a pizza dough programme that takes 45 minutes.
- Pre-heat the oven to its highest setting. If using a pizza stone, place it near the top of the oven. Drain the mozzarella and slice into 1 cm dice.
- Knock down the dough. On a floured surface, flatten it into a round and arrange the mozzarella dice leaving a clear edge around the outside. Drizzle a tablespoon of olive oil over and cook straight away - the perfect pizza is supposed to cook in around three minutes, but I usually find it takes a little longer than that.