PIZZA BIANCA
Source of Recipe
breadnet.net
List of Ingredients
500g flour
5g salt
10g sugar (for colour)
5g dried yeast
Approx 250 - 300 ml room temperature water
10ml extra virgin olive oil. Preferably Italian.
Recipe
1. Start yeast
2. Mix started yeast and dry ingredients
3. Slowly add water, 150ml to start.
4. Lightly flour benchtop. Now the hard work, this dough should not be too sticky yet. Knead well. You have kneeded it enough when if you pull off a small portion of the dough it can be streached intill only a few cells thick, the dough will also feel more elastic the closer you get to this point. If while testing you can feel the cells breaking and not streaching continue to knead.
5. Once well kneaded place in large bowl, add another 50 ml water, knead water into the bread untill well kneaded. continue this process until when well kneded the dough is sticking to the bowl whils being kneaded.
6. Generously oil another bowl, lut dough into bowl and generously brush on oi and cover with plastic l.leave to prove until double in size, the dough should also feel very soft.
7. cut dough into 3. flour bench and mould into tight logs if dropped the logs should bounce out then back to origional shape. Oil generously and cover in plastic.
8. Dust doough with flour. Using fingertips, press out the log lengthways, leaving about a fingertips length between depressions. pick up dough and very gently strech between the edges of your hands. Place dough onto baking paper generously drizzle oil ontop and sprinkle salt ontop. (add preferred pizzia ingredients now) Slide dough from paper onto baking stone, or other stone surface in a pre heated oven of 270C. Bake on bottom rack.
9. Bake for approx 10 min until brown and crisp.
makes four pizzas.
|
|
member logon
