Pizza Bianca with Prosciutto and Mozzarella in 2020

                                                                                  

I have been absent from blogging for  a few months  due to a) being so busy at work, we are in one of the lucky industries that has been busy all year and b) we have sold our house which means I am busy packing every spare minute.                                                                                                          Working, packing and cooking takes up an incredible amount of time, so blogging has temporarily been pushed aside. 

                                                                                

Today is a lovely Spring day, continuously raining so it's a great day for baking.   This pizza dough    was started on Friday night and was delightful baked for lunch on Sunday along with blueberry and cinnamon scrolls.  A pleasant reprieve from packing and our house smells divine.

You really should make a Pizza Bianco to try this tasty delight.   Proving the dough over a day or two yields fantastic results.  A light and fluffy pizza base with lots of air bubbles.

You can read the dough outlined here in this blog.  I made it on Friday night, refrigerated overnight, brough to room temperature on Saturday, stretched a few times, then refrigerated again Saturday night.  The dough was brought back to room temperature on Sunday morning and cooked for lunch on Sunday.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pizza Bianco with Prosciutto and Mozzarella

200g fine semolina flour or otherwise pulse your semolina in a food processor

300g strong white plain flour

5g yeast

10g salt

350g water at room temperature

Olive oil, to grease resting bowl and cover

3/4 cup chopped prosciutto

1 cup shredded mozzarella

Mix the dough, either in a mixer or by hand, and knead until smooth and elastic.

Place the dough in a clean, lightly oiled bowl and cover with an oiled plastic cover.

Over the next few hours, give the dough a few turns and folds when you remember to, then just before you go to bed place the dough in the fridge, covered and leave to rise overnight.

The following morning, remove the dough from the fridge and leave somewhere warm, allowing it to come slowly to room temperature. Fold it a few more times over the course of the morning. At midday, oil a surface and your hands with olive oil, and line a square baking tray with baking parchment.

Remove the dough from its bowl, and stretch it out into a flat oblong. Press it into the tray and let rise for 45 minutes.

Preheat the oven to 200 or 220C if your oven is this high. Chop the prosciutto into small cubes and sprinkle over top of the pizza base. Place the pizza and its tray in the oven and bake for about 10-12 minutes depending on how hot your oven is.

Then tgake out and sprinkle liberally with the shredded mozzarella. Put back into hot oven and cook for 3 minutes, until the cheese is melted, and turning a light brown.

Remove, let cool slightly before cutting and serve with fresh rocket or salad greens.

~~~~~~~~~~~~~~~~~~~~~~~~~

Do you like pizza bianca and do you find moving stressful?

Buon appetito, enjoy Merryn xx