New Pizza/James McNair's 2000

White Pizza (Pizza Bianco)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Neapolitan-Style Pizza Dough vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using)
extra-virgin olive oil for brushing crust and drizzling over toppings 2 teaspoons minced garlic 8 ounces fresh soft mozzarella cheese packed in water, preferably water-buffalo type from Italy, thinly sliced and cut into small pieces, or 3 cups freshly shredded high-quality semisoft mozzarella cheese (about 9 ounces), preferably made with whole milk
1/2 cup freshly grated Parmesan cheese (about 2 ounces), preferably Parmigiano-Reggiano salt



1 Make the Neapolitan-Style Dough and set aside to rise as directed.
2 About 30 minutes before baking the pizza, prepare an oven as directed, and preheat it to 500 degrees F. If using pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
3 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then sprinkle with the garlic, leaving a 1/2-inch border around the edges. Top with the mozzarells cheese, sprinkle with 1/4 cup of the Parmesan cheese and salt to taste, and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
4 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
5 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinle with the remaining 1/4 cup Parmesan cheese. Slice and serve immediately.

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