Pizza Bianca

Instructions

• 1

  Combine the flour, salt and yeast in the bowl of a stand mixer. Add the water. Using the dough hook, knead on low speed for 5-6 minutes, or until the dough is smooth and elastic.

• 2

  Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour, or until doubled in size.

• 3

  Turn the dough onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball.

• 4

  Lightly sprinkle two baking sheets with the semolina mix and place the dough balls 4-inch apart on the sheets. Drizzle a little oil over each ball and spread to coat dough. Cover the with plastic wrap and refrigerate for at least 6 hours or up to 5 days (refrigerating the dough for 1-3 days is ideal but it can be refrigerated for up to 5 days).

• 5

  When ready to prepare the pizzas, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.

• 6

  Meanwhile, for the topping, use a mandolin to very thinly slice the potatoes. Combine the crème fraîche and garlic in a small bowl. Season with salt and pepper.

  Tip: For even cooking the potatoes need to be very thinly sliced and translucent.
• 7

  About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).

• 8

  Sprinkle a clean countertop generously with the semolina mix.

• 9

  Transfer one dough ball to the prepared countertop. Keep the remaining dough covered to prevent it from drying out.

• 10

  Coat the dough ball in the semolina mix and working from the center, press it into a 6-inch round, leaving a ¾-inch border, then gently stretch it into a 9-inch-11-inch circle.

• 11

  Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.

• 12

  Spread a quarter of the crème fraîche mixture over the dough, leaving a ½-inch-¾-inch border. Top with a quarter of the potatoes in a single layer, slightly overlapping. Sprinkle with a quarter of the fontina and rosemary.

  Tip: Fontina cheese can be replaced with Gruyere, provolone and gouda, if preferred.
• 13

  Use the pizza peel to transfer the pizza to the oven. Cook for 2 minutes, or until the crust is spotted brown and the potato is tender.

• 14

  Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Lightly drizzle with oil and sprinkle with salt flakes. Cut into slices to serve. Repeat with the remaining dough and topping ingredients.