White Pizza! (New York Style, Mushroom, Kale, & Pesto Mortadella)
RECIPE
POOLISH
▪50g or 1/4c water
▪pinch yeast
▪50g or 1/4c + 1Tbsp ap flour
Combine water, yeast, and flour.
Stir to combine.
Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
DOUGH (Makes 4 Pizzas)
▪360g or 1.5c warm water (86F/30C)
▪6g or 1 tsp instant yeast
▪20g or 1 1/2Tbsp olive oil
▪20g or 1 2/3Tbsp sugar
▪100g ripe yeasted poolish (process below)
▪630g or 5c all purpose flour (11.7% protein)
▪16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed.
Transfer to a floured worksurface and continue to knead by hand for 2-3min or until more smooth and passes tug test (dough doesn’t tear or shear when you tug on it).
Round into ball, cover and allow to rise at room temp, 60 min.
Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs.
Allow to come to room temp for 1hr before shaping/baking.
Preheat oven with pizza steel/stone to 550F/290C.
Stretch and shape dough into about a 12”/30cm as shown in video @2:25.
Videos showing process in more detail linked at the bottom of this post.
NEW YORK WHITE PIZZA (makes 1 pizza)
▪120g/1c full fat mozzarella, shredded 8-
▪10 1”/2.5cm size pieces of fresh mozzarella
▪Sprinkle of oregano
▪Black pepper
▪50g or 1/3c grated parmesan (24mo aged if you can get it)
▪PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
Top with a lot of additional grated parm.
MUSHROOM (makes 1 pizza)
▪120g/1c full fat shredded mozz, shredded
▪About 1c/80-90g sliced and par-cooked mushrooms
▪Pickled red onions (recipe below)
▪5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
▪7-8 chunks fresh mozz (about 1”/2.5cm pcs)
▪Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
▪400g or 1 1/2c water
▪400g or 1 1/2c white distilled vinegar
▪80g or 1/3c sugar
▪8g or 1.5tsp salt
▪2 red onions, sliced and rinsed under cold water
Combine in small sauce pot and bring to boil.
Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp.
Allow to sit for at least 3 hours.
KALE PIZZA (makes 1 pizza)
▪120g/1c full fat shredded mozz
▪1 bunch of kale, thinly chopped. Basically put a huge mound of kale on the pizza.
▪Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
▪25g or about 1/4c grated parm
▪PInch red chile flakes
▪50g or 1/4c olive oil
▪50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden.
Top with a long squeeze of the lemon juice/olive oil mix.
PESTO MORTADELLA (makes 1 pizza)
▪120g/1c full fat mozz, shredded
▪8-10pc fresh mozzarella 8-9 spoonfuls pesto (recipe below)
▪mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
▪225g or 1c olive oil
▪100g or 5c fresh basil
▪25g or 1c parsley
▪100g or 1c grated parmesan
▪30g or about ½ a red onion, chopped (rinsed under cold water first)
▪100g or 3/4c toasted pine nuts or walnuts
▪5g or 1tsp salt
▪30g lemon juice (juice of 1 lemon)
Additional video resources for shaping and stretching pizza dough:
