White pizza

10 min active, 12 min passive
  • 500 g White flour
  • 5 g Salt
  • 30 g Fresh yeast
  • 20 ml Olive oil
  • 300 ml Lukewarm water
  • 150 g Ricotta
  • 30 g Sbrinz, grated
  • 150 g Mozzarella, pulled apart into small pieces
  • 30 g Pine nuts
  • 2 Piece(s) / Portion(s) Cloves of garlic, cut into thin slices
  • 2 g Rosemary needles and thyme leaves, finely chopped
  • 15 g Chilli oil
  • Salt
  • Poivre du moulin
  1. Preheat the grill in the Standard position for 10 minutes at the highest level, keep the lid closed.

  2. Dissolve the yeast in a little lukewarm water. Mix the flour with the salt in a bowl, make a well in the middle, add the yeast and olive oil into the well and mix with the flour, add the lukewarm water a little at a time and knead into a soft dough.

  3. Once it has reached the correct consistency, the ball of dough can be removed from the bowl without it sticking. Cover the bowl with a moist cloth and allow the dough to rest for approximately 1 hour at room temperature.

  4. Cut the dough into quarters and roll out thinly, coat with ricotta and spread the remaining ingredients between the pizza bases.

  1. Pizza stone: Place the pizza with the baking paper onto the preheated pizza stone and bake it on the highest level for 8 to 12 minutes.

  2. With the perforated baking tray: Bake the pizza in the preheated grill on the highest level for 8 to 12 minutes.

  3. Baking

  • If the dough has small bubbles in it, remove the baking paper. If you don’t want to make the dough yourself, a ready-made dough can also be used.

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