"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grande Pizza Bianca Recipe

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This recipe for Grande Pizza Bianca, by , is from The McLean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wayne McLean
Added: Wednesday, July 29, 2009


5 cup All Purpose Flour
2 cup Water room temperature
1 Tbsp. Salt

Mix with dough hook until no patches of dry flour remain 3 4 minutes scraping sides occasionally.

Let stand 20 minutes

Sprinkle on top of dough

2 tsp. Yeast
2 tsp. Sugar

Mix on low speed until Yeast and Sugar are fully incorporated.

Beat on high speed 6 to 10 minutes until dough is glossy, smooth and pulls away from sides of bowl.

Add 1 Tbsp. of Olive Oil as dough is still spinning. Quickly stop after sides of bowl coated with oil.

Remove dough hook. Cover and let stand in bowl for 2 to 2 hours.

Cover 12 non-stick pizza pan with Olive Oil. Pour dough onto pizza pan and press out to edge of pan. Use fork to poke surface of dough 30 to 40 times. Sprinkle with Maldon Salt.

Bake on middle shelf for 10 12 minutes.

Sprinkle on chopped Rosemary. Finish baking for another 5 7 minutes until golden brown.

Remove from oven and drizzle with Olive Oil.

Preparation Time:
Preparation Time:
3 hours




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