Pizza Bianco
Pizzas are fun to make at home and so very easy. The pizza base recipe can be kept in the fridge for a few days, or frozen after you have baked it. Serves 4 Prepare 15 minutes (plus 2 hours to prove) Cook 25 minutes
Pizza base
180ml warm water 5 grams fast-action dried yeast 300 grams strong bread flour a pinch of table salt extra virgin olive oil, to drizzle sea salt, to season
Pizza topping
200 grams grated
mozzarella cheese 200 grams grated
Cheddar cheese 50 grams grated
Parmesan cheese 1 onion, thinly sliced a small bunch of fresh
rosemary 250 grams floury potatoes,
peeled and very thinly sliced 4 baking sheets, oiled Mix together the warm water, yeast, flour, salt and oil in a large mixing bowl using the tips of your fingers. Bring together in one ball. Turn out onto an oiled surface and using the base of your hand stretch and work the dough for 10 minutes. When the dough is smooth and a consistent texture, it is ready to prove. Drizzle a little olive oil into the base of the mixing bowl, oil the ball of dough and put it in the bowl. Cover with a clean kitchen cloth and put the bowl somewhere warm for 1 ½ hours (an airing cupboard or proving drawer is ideal for this). Preheat the oven to 220°C. After proving, the dough should be at least twice its original size. Gently turn it out onto an oiled surface and work the dough as before, to knock out the air. Cut into four pieces and put onto separate oiled baking sheets. Stretch the dough with your fingertips until they are about 5mm thick. Don’t worry about thinner or thicker areas as these add to the flavour and texture of the finished pizza. Bake in batches in the preheated oven for six minutes. Turn the bases off the baking sheets and return to the oven directly on the shelf for another three minutes to crisp the base. Keep the oven on. Sprinkle the cheeses evenly over the pizza bases with the onion slices and rosemary leaves. Rinse the sliced potatoes and shake dry, then drizzle with olive oil to coat and arrange on top of the pizzas. Return the pizzas to the still-warm oven for 10 minutes. Check that the potato has turned golden before removing the pizzas. Drizzle with a little more oil and sprinkle with sea salt before serving.