Pizza in Bianco

Step 1

Lightly grease a large bowl or airtight container with oil and set aside.

Step 2

Place water, sugar and yeast into mixing bowl, then mix 20 sec/speed 2.

Step 3

Add baker's flour, oil and salt, then start Dough /2 min. Transfer dough into prepared bowl and shape into a ball. Cover with plastic wrap and leave to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough into prepared airtight container and place in the fridge overnight. Clean and dry mixing bowl.

Step 4

Place parmesan and chedder cheese into mixing bowl and chop 6 sec/speed 5. Transfer half of the cheese into a bowl and set aside.

Step 5

Add butter, flour, milk, salt, pepper and garlic powder, then start Thicken /100°C.

Step 6

Preheat pizza oven to 350°C (see Tips).

Step 7

If your dough has been refrigerated, remove from the fridge and set aside to return to room temperature. Generously dust work surface with semolina and divide dough into 3 balls. Working one piece of dough at a time, press it out with your fingertips from the centre to the edges and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin to approximately 25 cm diameter.

Step 8

When you are ready to cook, make sure you top and cook one pizza at a time to avoid the pizza base getting soggy and becoming difficult to transfer onto pizza peel. Top with 2-3 tablespoons of the white pizza sauce, sliced mozzarella and ⅓ of the reserved cheese.

Step 9

Sprinkle pizza peel with semolina and carefully pull the pizza onto the peel. Launch pizza into the pizza oven and bake for 60-90 seconds (between 320°C-350°C), carefully using the turning peel to turn every 20 seconds or until cooked to your liking. Transfer onto a chopping board and garnish with rocket before slicing into 8 pieces and enjoying warm. Repeat process with remaining pizza bases and toppings.