Pizza Bianca

Ingredients for 1 servings:

• 1 kg wheat flour type 550
• 1 cube of yeast
• 600 ml water, lukewarm
• 2 tsp sugar
• 2 tsp salt
• 5 tbsp olive oil or porcini mushroom oil
• 1 cup crème fraîche
• 1 cup of cream
• 250 g mozzarella, grated
• 200 g ham
• 250 g mushrooms, brown, fresh
• 2 onions
• 250 g Emmental cheese, grated
• 1 cup mascarpone
• e.g. garlic oil
• salt and pepper
• Sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

a white pizza type, without tomato sauce, ideal for the pizza stone

Makes 6 pizza servings. Crumble the yeast for the pizza dough into 600 ml of lukewarm water and dissolve it with the sugar while stirring. Put the flour in a bowl and make a well in the center. Pour the yeast water into the well. Mix with a little flour from the edge to form a pre-dough. Cover and let it rise in a warm place for about 30 minutes. Add 2 teaspoons of salt and the olive or porcini oil to the pizza dough and stir in. Knead with floured hands for about 5 minutes until it is smooth and supple. If the dough is too firm, add a little lukewarm water or cream. If it is too soft and sticky, knead a little flour into the dough. It is best to knead with your hands, as this adds a certain amount of warmth to the dough. Shape the dough into a ball and, covered, let it rise in a warm place for about 30 minutes. The yeast dough should roughly double in size. You can also put the dough in the oven and turn on the oven light. This creates a gentle heat that benefits the dough. If you have a pizza stone, take about half a handful of dough and roll it out. If you don’t have a stone, roll the dough out and place it either on a pizza peel or on a baking sheet. Mix the crème fraîche and cream and season with salt, sugar, and pepper. Spread it on the pizza dough. Top with mozzarella, ham, mushrooms, onions, Emmental cheese, and a few dollops of mascarpone. Drizzle with a few drops of garlic oil, if desired. On a pizza stone, baking takes a maximum of 8 minutes. On a baking sheet, baking takes at least 20 minutes at a preheated 200°C. Tip: You can also use salami instead of ham. The dough can be prepared the day before and refrigerated for 12 hours. You can add pepper, sweet paprika, and herbs to the dough.