Made using the Breville Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.
Pizza Bianca
Ingredients
300ml warm water
1/4 heaped teaspoon dry yeast
3 teaspoons fine sea salt
500g "00" (strong bakers) flour, sifted
Extra virgin olive oil
200g buffalo mozzarella or baby bocconcini, torn
12 slices prosciutto, torn
24 cherry tomatoes, halved
Extra virgin olive oil (to serve)
Basil leaves
Method
Combine water, yeast and salt in a large bowl, stir until dissolved
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes. Divide dough into 4 balls. Cover with cling wrap and allow dough to double in size (this can take up to 10-12 hours)
Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
To make the tomato sauce, place tomatoes in a food processor and process until combined
Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes and set TEMPERATURE dial to 210°C CONVECTION. Press the START button to begin preheating
Roll out one piece of pizza dough to form a 24cm disc and place onto pizza tray
Prick base with a fork or pizza docker and brush base with oil
When preheating has completed, place pizza into the oven and cook for 15 minutes
Remove from the oven. Top with remaining ingredients. Top with basil leaves and drizzle with extra virgin olive oil
Cut into wedges and serve immediately
Tips & Hints
For a quick dough which is thicker use Basic dough recipe
