Author Topic: poorman's pizza bianca  (Read 1143 times)

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Offline rende

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poorman's pizza bianca
« on: December 08, 2006, 09:49:58 PM »
Hi all, just made a very tasty pie....I had made a batch of dough earlier today, using the same recipe as I have been using, and had to leave it ferment at room temp. longer than normal (Had some other things come up that I had to take care of).  It was well over double the size by the time I got to it, I'd say easily approaching 3x maybe more....The dough was super wet and as I moved it, it reminded me of a bowl of jello almost the way it was jiggling in the container.  I decided to try and make a pizza bianca from it. 

Once I dumped the dough onto my countertop from the fermenting container, I streched it out by the sides slightly, I didnt form it into a round skin like normal....Then I dimpled the dough with my fingertips.  Painted on some EVOO and sprinkled a cloves worth of diced garlic on the oil.  Sprinkled a bit of oregano, and then covered with Polly-o mozz.

Baked at 550 in my oven for 9 minutes.  Quite a tasty treat and nice salvage!

« Last Edit: December 08, 2006, 09:52:06 PM by rende »