Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!
As I recently have some time, I had been looking on the web last week. In need of new, interesting tips, inspiring meals that I’ve never used before, to amaze my loved ones with. Looking for a while but could not find any interesting stuff. Right before I thought to give up on it, I came upon this tempting and simple treat simply by chance at Suncakemom. The dessert seemed so fabulous on its photo, it required rapid actions.
It had been not difficult to imagine how it’s made, its taste and just how much my hubby might enjoy it. Mind you, it is rather easy to please the guy when it comes to cakes. Anyway, I visited the webpage and used the precise instuctions that were combined with impressive snap shots of the operation. It really makes life faster and easier. I can suppose it is a bit of a hassle to shoot photos in the middle of cooking in the kitchen as you may normally have sticky hands thus i genuinely appreciate the time and energy she placed in to make this post .
With that in mind I am inspired presenting my own recipes in a similar way. Many thanks the concept.
I was fine tuning the original formula to make it for the taste of my loved ones. I have to tell you it was an awesome success. They prized the flavour, the structure and enjoyed having a delicacy like this in the midst of a hectic week. They quite simply requested more, many more. So the next time I’m not going to commit the same mistake. I am gonna twin the quantity to make them pleased.
This White Pizza was provided to us by SunCakeMom
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.
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!