Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!
As I most recently have some time, I was browsing on the internet the other day. Trying to get fresh, challenging ideas, inspiring meals that We have never tasted before, to treat my family with. Looking for a long time but could not come across any interesting things. Just before I wanted to give up on it, I stumbled on this yummy and simple dessert simply by chance. The dessert looked so mouth-watering on its photos, that required prompt action.
It was not so difficult to imagine just how it’s created, how it tastes and how much my husband might want it. Mind you, it is very easy to please the guy in terms of desserts. Anyhow, I visited the blog: Suncakemom and then used the step by step instuctions that had been combined with superb shots of the process. It just makes life much simpler. I could suppose it is a slight effort to take photos in the middle of cooking in the kitchen as you may usually have gross hands so that i really appreciate the time and energy she put in for making this blogpost and recipe easily implemented.
That being said I am inspired presenting my own, personal recipe in a similar fashion. Many thanks for the idea.
I was tweaking the initial recipe create it for the taste of my loved ones. I must mention it was a great outcome. They loved the flavour, the consistency and loved getting a delicacy such as this in the middle of a lively workweek. They basically asked for lots more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am gonna twin the quantity to get them pleased.
White Pizza Sauce was first baked by SunCakeMom
Starter
Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.
Dough
Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.
Pour in the olive oil and at least half of the water.
Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.
Knead the dough until it comes together gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise.
It could take anything from 40 – 90 minutes depending on the temperature to double in size.
Take the dough out onto a floured surface.
Separate it into two and shape the dough into elongated forms for easier measuring.
Cut the dough up into 6 equal parts that will results 8 oz / 230g pizza dough.
Sprinkle a bit of water on a cleaned surface then flour our hands.
Roll balls from the dough. Check out how to roll dough
Place the rolled dough onto a floured surface and sprinkle water on top.
Cover it with a kitchen towel then sprinkle water onto the kitchen towel too. If we are lucky, this will prevent the dough sticking to it. Alternatively we can use a high walled container with a lid, anything that will let the dough rise while not letting it to dry out.
Place it into a 68°F – 81°F / 20°C – 27°C corner again for 60 – 90 minutes until it doubles.
Dust a spatula with flour and take a dough off the tray.
Place it onto a floured working surface upside down then flour the top of the dough and our hands too.
Start shaping the pizza by pressing down the top of the dough by moving from one side of the dough to the opposite. Check out How to shape a pizza!
Create the side of the crust by leaving out a ½” / 1cm part of the dough down along the side of the crust.
Press down gently the middle the second time.
Flip the dough then repeat the shaping process on this side too.
It’s time to give the dough its final shape. Hold the dough still with one hand while grabbing the dough with the other and stretching it mildly about double of the original size.
Rotate the dough a quarter and stretch that side as well.
Repeat the turning and stretching until the desired size is achieved. A 10″ / 30cm size pizza can easily achievable with this method. Alternatively use a rolling pin.
Spread about 2 tablespoons sour cream on top of the dough.
Sprinkle some grated cheese, sliced bacon, and sliced fresh mozzarella.
Sprinkle over some crucial red onion and the white pizza is ready to slide onto the pizza peel. Don’t forget to sprinkle flour onto the pizza peel so it won’t stick.
Slide it onto a baking steel or preheated metal tray.
Place the dough into a preheated oven at maximum temperature which means 480°F / 250°C in most cases for about 6 – 8 minutes. Turn around the pizza after 4 minutes if necessary.
Slice it up and serve!
