Light and Fluffy Pizza Dough (Pizza Bianca, a la America's Test Kitchen)

With growing concerns over my expanding waistline, I have tried to cool down the fervor of my baking.  I'm saving all of that for when my family comes to visit me here in Chicago over Easter weekend!  Get ready guys, I also plan on wowing you with some sweet home fries (see Smitten Kitchen), fluffy pancakes, delicious french toast and homemade bread.  I haven't found my favorite recipes for the latter foods yet, but I have time, so don't worry.

Oh, right.  My darling sister Heather requested that I offer some healthy alternatives.  Why?  Because she is a fatty trapped in a skinny girl's body.  Her cholesterol rivals that of a 400-pound man who feeds primarily off of Peeps and steak.  So, I'll do what I can, sister, but I make no promises.  I got the good genes...

Anyway, how's everyone feel about pizza?  Like it?  Good.  Now what about the crust?  Ehhh.  Every crust recipe I've made until now has produced a heavy, generally bland bread.  Some are better than others, but I don't want a crust that tastes like hard bread.  I want a crust that contributes to the pizza experience.  Maybe a fluffy one like Jet's Pizza??

GOT IT!

This recipe does not require a ton of ingredients, but it is rather labor intensive.  If you're planning on making this for dinner and it's 5:30 PM, you're probably going to be hungry until at least 8:00. 


Pizza Bianca (adapted from America's Test Kitchen)
Yield:  1 18x13-inch pizza crust
Prep Time:  2 1/2 to 3 1/2 hours
Cook Time:  20 to 30 minutes

Ingredients:
3 cups unbleached all-purpose flour
1 2/3 cups water, slightly warmer than room temperature
1 1/4 teaspoon table salt
1 1/2 teaspoon instant or rapid-rise yeast
1 1/4 teaspoon sugar
5 tablespoons extra-virgin olive oil

1.  Add flour, 1 cup water, and table salt into a large bowl.  With a hand mixer (I'm going to assume that you live in an apartment/condo like me and don't have a lot of room for fancy stand mixers),  mix ingredients together until all flour is incorporated into the batter (about 2 minutes).  Let the dough rest (chill out) for 20 minutes.

2.  Mix the yeast, sugar, and remaining 2/3 warm water in a small bowl to proof.  This will take 5-10 minutes  (Note:  If you recently purchased your yeast, you probably don't need to do this.  If you have a packet that you've had sitting in your cupboard for longer than you can remember, DO THIS.  It will save you some tears).  Pour this mixture into the larger bowl and mix on LOW (this will act as kneading the dough) for 1 to 2 minutes.  Increase the speed to HIGH and "knead" until the dough pulls away from the sides of the bowl, about 6 to 10 minutes. (It will only pull away when the mixer is on; it will otherwise be fairly gloopy).

3.  Take a second large bowl and rub 1 tablespoon of oil into it.  Rub whatever is on your hands onto a rubber spatula, and scoop the dough into the oiled bowl.  Pour 1 tablespoon of oil over the top of the dough after transfer (make sure the entire surface is covered).  Let the dough rise at room temperature until it has TRIPLED in volume and large bubbles are visible in the dough, about 2 to 2 1/2 hours.  (Note:  After you transfer the dough to the oiled dough, you can put the dough in the fridge for up to 24 hours.  It will rise in the fridge.  After you remove it from the fridge, let the dough sit on the counter for about 2 - 2 1/2 hours so it can reach room temperature).

4.  About 1/2 hour - 1 hour before baking the pizza, adjust the oven rack to the middle position.  If you have one, place a pizza stone on the rack and heat the oven to 450 degrees F.  If you do not have a pizza stone (like me), you can heat the oven to 500 degrees F.

All stretched out and ready to bake!

5.  Liberally cover a rimmed baking sheet with 2 tablespoons of oil (this will seem like a lot, but do it!).  Make sure to also cover the edges.  Once covered, scoop the dough from the bowl onto the baking sheet using a rubber spatula.  Now, using your hands, stretch the dough from the middle of the dough toward the edges of the pan.  Don't freak out if you can't get it to stick to the edges completely.  It's gourmet!  After stretching, let the dough rest in the pan until bubbly, about 5 - 10 minutes.  Sprinkle with some salt.



6.  Bake until golden brown, 20 to 30 minutes.  Rotate the dough halfway through and sprinkle with fresh rosemary.  Brush dough lightly with 1 tablespoon of olive oil. 

7.  EAT.

Base dough, with onions, green peppers, and a copious amount of garlic.

Variations:

Pizza Mozzarella

Do steps 1 - 6, however, remove the pizza from the oven after about 15 minutes.  Add some tomato sauce and mozzarella to the dough (any toppings you want, and don't bother brushing the dough with olive oil).  Put the pizza back in the oven and bake for another 5 - 10 minutes.


Suggested substitutions:

None for Pizza Bianca alone.  However, for any pizza with cheese, choose a stronger cheese over mozzarella.  Instead of liberally sprinkling mozzarella, try a stronger cheese like asiago.  You can use less and still get a piece of delicious cheese with every bite.