Pizza Biancobambini
Marie Skogström- 15–20
- 45 min
- 2 hours, 5 minutes
A small white pizza without tomato sauce, topped instead with a mixture of crème fraîche and cheese. Perfect for serving in the late afternoon after a day out in the sun. Make the dough rounds ahead of time and store them in the freezer—then all you have to do is take them out, let them thaw, let them rise, and top them whenever the mood strikes. Convenient and easy!
3.53/5
362 VotesHere's how:
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1
Dissolve the yeast in water at about 25 °C.
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2
Mix all the ingredients together, except for the salt.
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3
Knead the dough for 10 minutes, add salt, and knead for another 5 minutes. Double the time if you're kneading by hand. The dough should be elastic and chewy.
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4
Let the dough rest for 1 hour, then divide it into 20 pieces.
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5
Roll out oval dough rounds about 1 cm thick and place them on parchment paper. (You can freeze the dough rounds now if you want to bake the pizzas later.)
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6
Spread with crème fraîche, season with salt and pepper, and sprinkle with chopped onion, cheese, and fresh herbs. Let rise for 30 minutes.
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7
Preheat the oven to 250°C, preferably with a baking stone or a baking sheet.
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8
Place the pizzas in the oven, and after a couple of minutes, lower the temperature to 230 °C.
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9
Bake for about 15 minutes, remove from the oven, and place on a cooling rack. Serve!
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) water
- 150 g (about 2.5 dl) durum wheat flour
- 100 g (about 2 dl) graham flour
- 1 g (about 2 tsp) oregano
- 90 g (about 1 dl) olive oil
- 450 g (about 9 dl) all-purpose flour
- 17 g (about 1 tbsp) salt
Topping
- crème fraîche
- mozzarella, grated
- onion, chopped
- herbs, fresh mixed
The recipe comes from
kronjast.se
