Best Pizza Bianco Recipes

CHRIS BIANCO'S PIZZA DOUGH

Steps:

• Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
• Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
• Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Arrange desired toppings on dough.
• Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

PIZZA BIANCO

Steps:

• In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.

THIN PIZZA CRUST - PIZZERIA BIANCO, PHOENIX

Steps:

• Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).
• Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
• Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).
• Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.
• Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.
• Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
• Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.
• Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).
• Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.

FRYING PAN PIZZA BIANCO WITH MUSHROOMS & EGG

Steps:

• In a large bowl, mix the flour with the oil, 85ml water and a pinch of salt to make a dough. Tip onto the work surface and knead for 1-2 mins to bring together into a smooth ball, then return to the bowl, cover with a tea towel and set aside.
• Heat a drizzle of oil in a flameproof frying pan, roughly 22cm wide. Add the garlic and most of the rosemary and sizzle for 1-2 mins until just turning golden. Add the mushrooms and cook for 10 mins or until golden and tender. Season and tip out onto a plate. Shape the dough into a thin disc roughly the same size as your pan - you can do this with your hands, no need to use a rolling pin. Place in the pan and cook for 4-5 mins over a low-medium heat, until the underside is golden. Use a fish slice to flip over, then cook for another 4-5 mins.
• Heat the grill to high. Season the cream cheese and spread over the pizza. Top with the mushrooms, leaving space in the centre for the egg. Crack the egg into the space and season, then place the pan under the grill for 3-4 mins until the white has set but the yolk is still a little runny. Sprinkle with the chilli flakes and remaining rosemary before serving.

PIZZA BIANCO

Steps:

• Preheat oven to 400°.
• Saute the mushrooms, onion and garlic in the olive oil 3-5 minutes until crisp-tender. Stir in basil.
• Combine cheeses and parsley; spread over pizza crust. Top with mushroom mixture.
• Bake for 35-45 minutes until crust is golden brown.

PIZZA ROSA AL BIANCO

Steps:

• Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
• *Make pizza one at a time unless your peel and oven can accommodate both pizzas.
• Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
• Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
• Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
• The underside should be browned and crisp, not white and soft.
• Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.

PIZZA BIANCO

Steps:

• Top. Cook.

SPELT PIZZA BIANCO WITH JERSEY ROYALS

Steps:

• Make the biga the night before. Mix the two flours, yeast and sugar in a bowl. Slowly add 150ml lukewarm water and stir to create a thick batter. Cover with a plastic carrier bag or dry tea towel and leave in a warm place overnight to ferment.
• The next day, add the other flours, yeast, olive oil and 1 tsp salt to the biga, then gradually mix in enough water to make a soft, wet dough that still holds its shape (we used 200- 220ml). Cover and leave to rise for 2-4 hrs or until tripled in size.
• Once the dough has risen, punch the dough to knock the air out, then tip out onto a heavily floured surface. Knead in the flour until the dough stops sticking to your hands - it should be very soft and springy, but not so wet that it sticks to the surface. Divide the dough into two balls. Roll one out to make a large pizza base approx 1cm thick (or divide in half again to make two smaller pizzas). The other ball should be frozen for use at a later date. Heat oven to 210C/ 190C fan/gas 61/2 . Transfer the base to an oiled baking sheet and prove for 5 mins while you prepare the toppings.
• Using a mandolin or sharp knife, slice the potatoes very thinly. Pat away any excess moisture with a clean tea towel. In a bowl, toss the potato slices and thyme leaves in the olive oil and season. In another bowl, mix the garlic and crème fraîche, then spread onto the pizza base with the back of a spoon. Lay the potato slices on top and drizzle with any remaining olive oil or thyme from the bowl. Bake for 15-20 mins until the base is puffed and golden and the potatoes are crisping up around the edges.
• Meanwhile, make the pistou by blitzing all the ingredients in a food processor. To serve, drizzle the pistou over the pizza and scatter over some mint leaves.