Pizza “Bianca” with cheese – a detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: medium Servings: 2 – 3 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr sliced mozzarella cheese
- 170 gr diced taleggio cheese
- 2 tbsp. l parmesan
- 1/2 serving pizza dough (see recipe below)
- Dough flour
- 1 tbsp. l cornmeal
- 1/2 tsp fresh oregano leaves (optional)
- Salt and ground black pepper
- 2 tbsp. l olive oil
The main pizza dough:
- 1 pack active dry yeast
- 1 tbsp. warm water (43 ° C)
- Pinch of sugar
- 1.5 tsp salt
- 1.5 tbsp. l olive oil plus more for greasing a bowl
- 2.5-3 Art. wheat flour plus more as needed
- Cornmeal as needed to sprinkle a shoulder blade for pizza
Recipes with similar ingredients: mozzarella cheese, taleggio cheese, cheese Parmesan, yeast dough, corn flour, oregano
Recipe preparation:
- Preheat the oven to 260 ° C and put a stone for pizza (if you have it) on the lower grill. Put the rolled dough for pizza on a scoop sprinkled with corn flour or on the back side of the pan, if necessary, using wheat flour to the dough slid easily. Sprinkle pizza with mozzarella and cheese taleggio, oregano, salt and pepper. Bake pizza for 10-12 min., turn it with a spatula and bake again for another 10-12 minutes, until the cheese will not melt, and the base will not turn golden. Sprinkle pizza Parmesan, drizzle with olive oil and serve immediately.
- Basic pizza dough: In a large bowl, mix yeast with water and sugar. Mix well. Let stand until foam formation, approximately 5 min. Add salt, olive oil, half flour and mix thoroughly. Add the rest flour, except 1/2 tbsp. and mix well with your hands, mixing the flour with test gradually. When touched, the dough should stick a little. Put it on a surface sprinkled with a little flour and knead for at least 5 minutes (better up to 7 min.), adding at need more flour to make it smooth and elastic a dough that does not stick to your hands. Put the dough in a greased a small amount of butter bowl 2-3 liters. and flip it over so that it is covered with an oil film. Cover the bowl with damp towel and let the dough rise in a warm place twice. This usually takes at least an hour.
- Preheat the oven to 260 ° C and put a stone for pizza (if you have it) on the lower grill. Divide the dough into 2 servings for 2 pizzas (with a diameter of 30-35 cm.) and form them into balls. (For calzone see tip below.) Put the dough on lightly oiled baking sheet and cover with a damp towel. Let stand for 15 minutes. then shift onto a lightly floured surface, attach desired shape and roll to a thickness of 0.3 cm. Put the dough on pizza spatula (sprinkle with cornmeal to make the dough easy slid) and lay out the filling of your choice on top. Shift to preheated pizza stone and bake until pizza will not become crispy and golden brown, usually 12-18 min. (at depending on the filling and the thickness of the base). Take out the pizza from oven with a metal spatula and serve immediately. Output: 2 pizzas (33-35 cm in diameter) or 4 calzones, 4-6 servings
- Tip: For calzone, divide the dough into 4 equal parts and form 4 balls. Put them on lightly oiled baking sheet and cover with a damp towel. Let stand for 15 minutes. then shift onto a lightly floured surface and roll into 4 circles (20 cm in diameter). To the center of one side of each circle, put the filling of your choice, then wrap the dough on filling to match the edges. Pinch the edges with a fork or fingers, then make small cuts on top to exit in the process cooking steam. Cook on preheated to 245 ° C stone for pizza for about 8-10 minutes, until it is well browned. Remove the spatula from the oven and immediately serve.
