Pizza Bianca

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.

   Ca. 5 min.

   Kokkens note: Ensure the water is warm (around 40-45°C) but not hot, to activate the yeast without killing it.

2. 2

   Add all-purpose flour, olive oil, and salt to the yeast mixture.

   Ca. 2 min.

3. 3

   Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

4. 4

   Knead the dough for 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: If the dough is too sticky, add a small amount of flour, one tablespoon at a time.

5. 5

   Lightly oil the same large bowl, place the dough in it, and turn to coat.

   Ca. 1 min.

6. 6

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

7. 7

   Preheat your oven to 220°C (425°F) with a baking sheet or pizza stone inside.

   Ca. 15 min.

   Kokkens note: Preheating the baking surface ensures a crispier crust.

8. 8

   Gently punch down the risen dough to release the air.

   Ca. 1 min.

9. 9

   Transfer the dough to a piece of parchment paper and stretch it into a rectangle or oval shape, about 1/2 inch thick.

   Ca. 3 min.

   Kokkens note: You can use your fingertips to gently dimple the surface of the dough.

10. 10

    Brush the dough generously with olive oil and sprinkle with flaky sea salt.

    Ca. 1 min.

    Kokkens note: Don't be shy with the olive oil, it contributes to the signature flavor and texture.

11. 11

    Carefully slide the parchment paper with the dough onto the hot baking sheet or pizza stone.

12. 12

    Bake for 12-15 minutes, or until the crust is golden brown and cooked through.

    Ca. 15 min.

    Kokkens note: Keep an eye on it to prevent over-browning.

13. 13

    Remove from the oven, let cool slightly on a wire rack, then slice and serve.

    Ca. 5 min.

    Kokkens note: Pizza Bianca is best enjoyed warm.