Video Recipe: Pizza Bianco in the Wood Oven

A local favorite here in Le Marche and especially at our farmhouse is pizza bianco or white pizza, because there is no sauce. There are many variations of this depending on where you live - but in our neck of the woods, it's made with thinly sliced potatoes, rosemary, dollops of ricotta, sea salt (& peperoncini) and a good drizzle of extra virigin olive oil. We serve this classic up every Thursday during our Summer Pizza Nights!!

Try a Pizza Bianco on your next trip to Le Marche!

Pizza Dough Recipe

The pizzza dough recipe from our weekly pizza nights & cooking classes! 

It's super easy and comes out perfect every time. The addition of milk, beer and olive oil in the recipe makes a soft dough with a crispy crust.  This recipe was

 shared with us by friends from Pesaro (Le Marche).

Pizza Dough Recipe

Makes 4 personal pizzas 

25g of fresh active yeast or 1/4 oz. packet/envelope of dry yeast
1 glass of milk 
1 glass of water
1 finger of extra virgin olive oil 
1 finger of beer 
1 glass of high gluten flour
salt
enough all-purpose flour to make a smooth dough

Note: The ‘glass’ size is a typical juice glass (about 6 oz). Exact amounts are not important as long as the same glass is used throughout the recipe. A 'finger' of olive oil means measuring the width of your finger across the glass.

Heat liquid ingredients to tepid.
Add yeast & dissolve completely. Wait 2-3 minutes for yeast to activate.
Add high gluten flour & mix in. Begin adding all-purpose flour cup by cup & incorporating until a dough suitable for turning on a board is achieved.
Turn dough out on board, knead for 10 minutes or until dough is smooth & elastic, adding flour as needed.
Return dough to original bowl, cover with a kitchen towel. Allow to double to triple in size in a warm draft-free place (normally about 3 hours.) 
Punch dough down & allow to rise again (usually about 1.5-2 hours).
Cut & shape into baseball size balls of dough for individual pizzas.(225g-250g/8oz weight dough balls). Allow dough balls to proof about 1 hour before rolling out.