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Authentic Italian White Pizza Recipe
Imagine a pizza without tomato sauce,
cheese or pepperoni. When tomatoes were in short supply, the Italians made pizza
without them...and incidentally created a classic favorite.
Ingredients
4 3/4 cups - White flour
2 cups - Warm water (105° F)
3 tsp. - Dry yeast
1 tsp. - Salt
1 tbsp. - Olive oil
Olive oil
Kosher salt
Dried Rosemary
Preparation:
Dissolve yeast in the warm water. Add yeast/water mixture to 3 cups of the
flour. Mix, adding regular salt and olive oil a little at a time. Add the rest
of the flour bit by bit until the dough "feels right".
Turn dough onto a floured board and knead; adding more flour if necessary
to keep the dough from sticking to your fingers. Put the dough in a
greased bowl and rotate to distribute the grease all over the dough. Let
rise until about double in size, (approximately 2 hours).
Remove the dough, punch down and hand press or roll out on the floured board to a
thickness of 3/8" to 1/2" inch. Make it any shape you desire. Put dough in
a pan or on a cookie sheet. With a pastry brush, paint liberally with
additional olive oil. Use your thumb and 2 fingers to make dimples over
the entire surface. Sprinkle the Kosher sea salt and rosemary over the
surface of the dough. Let rise a little more.
Bake at 375° F for about 25 minutes. When done, paint liberally
again with olive oil.
Hint: If the pizza sticks to the pan, try coating the bottom of the dough with a
light layer of cornmeal before putting it in the pan. Alternatively, trying
baking the pizza on a baking stone or directly on a narrow gauge oven rack.
Per serving: 2316 Calories; 20g Fat (8% calories from fat); 66g Protein;
458g Carbohydrate; 0mg Cholesterol; 2164mg Sodium.
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