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PIZZA WITH ROSEMARY AND GARLIC (Pizza Bianca)

This PIZZA WITH ROSEMARY AND GARLIC (Pizza Bianca) recipe uses Warm Water, Dry Yeast, Flour Unbleached Or A Blend, Salt, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 tsp
• 4 cup
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Recipe By: BAKER'S DOZEN SHOW #BD1A29

2. 2

   Serving Size: 1 Preparation Time:0:00

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   4 cups flour (approximately): unbleached -- or a 50-50 blend of all-purpose or hard white flour white and whole wheat

5. 5

   Place water in a large bowl. Water should be warm but not hot to the touch.

6. 6

   Stir in the yeast and allow to dissolve.

7. 7

   Stir in 1 cup flour, stirring constantly in the same direction.

8. 8

   Stir in another cup flour, then stir 100 times in the same direction (one minute).

9. 9

   This helps develop the gluten.

10. 10

    You now have a sponge.

11. 11

    Cover, and let stand for half an hour or up to three hours.

12. 12

    When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time.

13. 13

    The dough will be getting heavier and harder to stir.

14. 14

    When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface.

15. 15

    Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking.

16. 16

    The dough will gradually become smooth and easy to work.

17. 17

    Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap.

18. 18

    Let rise until more than doubled, almost three hours.

19. 19

    When the volume of the dough has approximately doubled, you can proceed to the next step.

20. 20

    Dough can be made ahead to this point and then stored.

21. 21

    If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again.

22. 22

    If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days).

23. 23

    Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.

24. 24

    Preheat oven to 450 degrees.

25. 25

    Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet.