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Throwdown-Winning Pizza Bianco

Source of Recipe

Good Things Utah
Throwdown-Winning Pizza Bianco

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The Pizza Dough: (Makes 4 crusts)
1 cup warm water
½ cup American lager
2 Tbsp. white vinegar
4½ cups all-purpose flour
1 Tbsp. olive oil
½ tsp. granulated sugar
2½ tsp. salt
½ tsp. Yeast

Toppings: 3 Tbsp. Extra Virgin Olive Oil
2 minced cloves Garlic
1 Tbsp. minced fresh rosemary
Cheese to cover the pizza
½ cup Balsamic Vinegar, reduced

1. In a large bowl, dissolve sugar, and yeast, in water.

2. Wait 10 minutes until all yeast is dissolved/proofed

3. Add oil, vinegar, lager, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.

4. Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.

5. Divide dough into 4 equal portions.

6. Roll each portion into a ball. You want a dough ball without visible seams on top.

7. Preheat oven to 500 degrees. Put oven rack on lowest setting.

8. Over medium low heat, combine olive oil, garlic and rosemary in a fry pan. Cook for 2-3 minutes, or until garlic is translucent

9. Place dough ball on lightly floured surface and lightly flour the top. Using rolling pin, roll out a thin circle, using lots of flour on both sides to prevent sticking.

10. Spread oil/garlic/rosemary mixture over the top of the crust. Top with cheese.

11. After topping the pizza, carefully slide the pizza into the oven.

12. Bake in a 500+ degree oven for 10-15 minutes, until bottom of crust is golden. To check doneness, gently lift the pizza using either a fork or a spatula/pancake flipper to reveal the underside of the crust. The pizza is done when the underside has considerable browning.

13. Drizzle balsamic reduction over the entire pizza.