pizza bianca
Serve the pizza by itself as a snack or with soup or salad for a light meal. Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with […]
Mario Batali’s Pizza Dough
¼ cup white wine ¾ cup warm water 2 teaspoons yeast 1 tablespoon honey 1 teaspoon kosher salt 1 tablespoon extra virgin olive oil 3 cups all-purpose flour Method: Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Start by adding […]
Pizza Margherita
This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don’t add toppings until just before baking. You can let […]
Provencal Pizza
Instant yeast is almost always sold under a marketing name; look for “rapid rise,” “perfect rise,” or “quick rise.” If your food processor includes a plastic dough blade attachment, use it; its short blades and dull edges make kneading easier on the motor. If not, the regular metal blade works almost as well. For best […]