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PIZZA BIANCA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
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6 To 8 servings
1 1/2 pk Dry yeast
1 t Sugar
1 c Warm water (105 F to 115 F)
1 t Salt
2 1/2 c (or more) all-purpose flour
2 tb Vegetable oil
1/3 c Olive oil
1 lg Shallot
4 lg Garlic cloves
1/2 ts Dried oregano, crumbled
1/2 ts Dried basil, crumbled
1/2 ts Dried parsley, crumbled
1/2 ts Crushed dried red pepper
-flakes
1/4 ts Dried thyme, crumbled
1/4 ts Freshly ground pepper
1 lb Fontina or Gruyere cheese,
-grated
Sprinkle yeast and sugar over water in large bowl of
heavy-duty mixer; stir to dissolve. Add salt and mix
to blend. Add 2 1/2 cups flour and oil and mix until
dough forms ball and cleans sides of bowl, adding more
flour 1 Tbs at a time if necessary, about 5 minutes.
Continue mixing until dough is smooth and elastic,
about 10 minutes. Cover dough and let stand in warm
draft-free area 1 hour.
Mix all remaining ingredients except cheese in
processor until smooth, stopping to scrape down sides
of bowl, about 1 minute. (Sauce can be prepared 5 days
ahead, covered and refrigerated.)
Turn dough out onto lightly floured surface. Divide
in half. Pat each half into round. Let stand 10
minutes.
Preheat oven to 475 F. Roll each round out on lightly
floured surface into circle 1/8-inch thick. Transfer
to cake rack or any flat perforated pan. Spread with
sauce. Sprinkle with cheese. Bake on rack until edges
of pizzas are lightly browned, about 10 minutes. Serve
pizzas immediately.
Geppetto Restaurant - Washington, D.C. Bon Appetit
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