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!