Cast Iron Pizza Bianca Food

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices and serve.

ROMAN PIZZA BIANCA

Steps:

• Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
• Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
• Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil.

PIZZA BIANCA

Steps:

• Position the oven rack in the center of the oven and preheat to 450 degrees F.
• Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.

PIZZA BIANCA

Steps:

• Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.