Pizza Bianca
Pizza Bianca with pistachio pesto, burrata and mortadella
Servings: 6
Equipment
- quater sheet tray - approx. 9 x 13"
Ingredients
Dough
- 500 g 00 flour ~4 C - all purpose works fine if you can't get 00
- 7 g salt ~1 1/2 tsp
- 1.5 g active dry yeast ~1/2 tsp
- 400 g water 1½ C + 3 tbsp
Brine
- 3 g salt
- 40 g water ~1/4 C
To Top
- 1/4 C olive oil approximately
The Sandwich Stuff
- 2 tbsp Pistachio Pesto recipe link is below
- 3 slices mortadella
- 2 oz burrata
Instructions
- In a large bowl add flour and salt. Mix well.500 g 00 flour, 7 g salt
- In a separate container combine yeast and warm water. Mix until dissolved.1.5 g active dry yeast, 400 g water
- Add the yeast and water mixture to your flour. Stir to combine. You don’t need to excessively mix this, just make sure you don’t have any pockets of dry flour, you want everything hydrated.
- Cover bowl and let rise for 12-16 hours at room temp.
- Coat baking tray with plenty of olive oil. Dump dough onto tray, and stretch to fit pan. Let rise for about an hour at room temp.
- Mix water and salt for your brine. Top dough with more olive oil, dimple the entire surface with your fingertip and then pour over the brine. Let sit for 45 mins while your oven preheats.3 g salt, 40 g water, 1/4 C olive oil
- Preheat your oven to 500°F (260°C). Place rack in center of oven. And, if you have it, a pizza or baking stone is perfect for this. Get that preheated too.
- Bake pizza for 20-25 minutes. You want the top to be golden and the bottom nice and crispy.
- Remove pizza from oven and let sit for 5 minutes before removing from the tray.
- To assemble, slice you pizza bianca into squares and split in half. Spread on plenty of pistachio pesto, add lots of burrata (or your cheese of choice) and a few slices of mortadella.