Making white pizza, or Pizza Bianca, is the same as baking any other homemade pizza except there is no red sauce added in the ingredients. Roll the dough, add the oil, herbs and cheese before placing it in the oven with expert advice in this free video on making white pizza.
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Hi, I'm Morgan McColum and I'm from Twilight Pizza Bistro and I'm here today to show you how to make a White Pizza. White Pizza or Pizza Bianca is basically it's a Roman dish; it's a seasoned flatbread essentially. White Pizza basically means a pizza without sauce. You can add cheese; you can add olive oil; you can add seasoning; you can add fresh herbs. It's really kind of a free for all. It's, have fun with it and it'll be good if, what's on there is things that you like. So what we're going to do today is we're going to start by making our pizza crust. In order to do that, you can; if you want to buy a store bought crust, you can absolutely do that. There's nothing wrong with that. I'm going to actually make it because we've already made the dough from scratch. So you just want to flour your table a little bit and then we're going to take our, our pizza crust and I'm going to flour that up a little bit and there are a couple of different ways that you can do this. You can roll it out or, I'm basically going to use a method that a lot of people use and I'm just going to stretch it out and use my fingers in round motion to kind of stretch that dough. And if it starts to get a little sticky, flour it up; continue to stretch it out. I'm going to leave this one kind of thick because I'm going to want this to have kind of an interesting texture with some holes in it; just because this it's a little rustic that way and it's a little more interesting. Okay? I'm going to thread on our already seasoned pizza baking stone. If you're doing it this at home, you're going to want to use a stone that renders the best kind of crust; gives you a nice crispy crust. Okay. Now we're just going to throw a little bit of olive oil in the top; kind of smear that around. If you want to get the edges that's fine. Remember you don't want to get too close to the stone though without oil or you might kind of burn it a little bit. Okay, that's all we're going to do there. And like I said with the Pizza Bianca it is all about no sauce. So we're going to add a little cheese 'cause I like cheese and this is just basically a whole milk mozzarella. I don't want to get that on the pizza stone 'cause it will melt in. Whole milk mozzarella is nice because it has a high fat content. I know that's a dirty word these days in food; but fat is good. I'm with Paula Deen on that. So we've got our cheese on; I'm not going to put too much because I do want this to be more about the bread and the seasonings and the flavors. I'm going to add a little bit of grated Parmesan too and you can use whatever cheese you have at home that you love. Again, this is all about you using things that you like and that you find interesting. I would probably put a little garlic on here too; but I'm not going to do that this time because I want some real nice clean flavors in here. I happen to have fresh thymes so I'm going to use some fresh thyme on it. If you have fresh rosemary, basil is wonderful. Basil because of the thin quality of the leaves on that, you're going to want to add that on at the end. But most other herbs you can add actually during or before you throw it in the oven. Okay? Okay, so now we've got our fresh thyme on; I'm going to add just a little touch of dried Italian seasoning just to pop up that flavor just a little bit more. Not too much; you don't want it to be overpowering. And then I'm going to add just a little bit of sea salt 'cause I happen to like the flavor of sea salt on my pizzas. So I'm going to add just a little bit. This is just plain granulated sea salt. If you want to use something a little more exotic like gray salt, go for it. It's all good. Again, this is about having fun; it;'s about adding flavors that you like and that you enjoy. Okay. So we're going to throw this in the oven and your timing is depending on what the pizza looks like in its level of doneness. On average, you know, it's probably going to be between ten and twenty minutes, depending on how thick your crust is and how many ingredients you have on it. Generally White Pizzas it will be loaded with ingredients; so as soon as that bottom of that crust; I pulled that up with a spatula and if I see that it's nice and it's golden brown and I like the way it's looking, then I'm going to pull it out. If you like your pizza a little more crunchy, leave it in longer. If you like a little softer, take it out sooner. If it develops any large bubbles on it; again; take your pizza cutter and just slice into those and kind of pat those down a little bit so that you're not getting any tremendously large bubbles in your pizza.