White Pizza N E Penna Style Recipes

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

WHITE PIZZA N E PENNA. STYLE

Steps:

• Please keep in mind that the cheeses do not have to be sliced thickly - that's a matter of taste. Also, the dough may be prepared by hand. However, I use a food processor which is much quicker and produces a light pizza crust.
• Place the package of dry yeast along with the sugar in one (1) cup of warm (not hot) water. Let stand about 5 minutes.
• Add 2 1/2 cups of the bread flour to the processor bowl along with the salt and oregano.
• While the processor is on, slowly pour the yeast mixture down the feeding tube and process for about 1 to 2 minutes until the dough comes away from the sides. It will be quite sticky. Remove the top and check to see if the dough is heavy. If it is heavy replace the top and add a couple tablespoons of water.
• Lightly oil a large bowl. Turn the dough over so that the top of the dough is slightly oiled. Cover with a clean cloth and plastic.
• Let raise for approximately 1 1/2 to 2 hours.
• Meanwhile, using about 1/8 of a cup of "peanut oil", grease a cookie sheet with sides (12"x17").
• Place the dough onto the cookie sheet and using your fingers, stretch the dough in place evenly. If it springs back, stretch for a while then let it rest and go back to finish.
• Cover dough again with cloth and let raise til more than doubled. This is what makes the crust light and crispy.
• Par-bake the crust on 350 degrees for 10 minutes.
• Remove the crust from the oven and let cool.
• Ready to Bake:.
• Place the pizza stone on the bottom of the range if gas; if electric, on the bottom grate of the stove.
• Preheat oven to 350.
• Brush the top of the pizza shell with a little olive oil.
• Layer the cheeses. Sprinkle with the Rosemary and black pepper. Drizzle some olive oil.
• Using a pizza peel, shuffle the pizza onto the stone and let bake about 8 to 10 minutes until cheeses are melted and bottom is golden brown and crispy.
• Remove with a pizza peel to a large wire rack. Let cool a minute or two. Cut into desired pieces.

WHITE PIZZA

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

PENNE ALLA PIZZAIOLA (PENNE PIZZA-STYLE)

Steps:

• Bring water to a boil. Add penne and cook approximately 3-4 min less then stated on the package.
• Without heating the oil first, put all ingredients: olive oil, garlic, tomato sauce, parsley, salt and pepper in a pan and cook for about 30min on medium heat.
• Drain the pasta and toss in a casserole dish.
• Add the cooked tomato sauce.
• Then the mozzarella cut into small pieces.
• Add some oregano on top.
• And finally a little bit of olive oil all over the pasta.
• Bake for about 5-10 minute in the oven (high heat) until the mozzarella melts.
• Enjoy, Buon appetito!

WHITE PIZZA OR PIZZA BLANCA

Steps:

• Place ready made pizza crust on baking pan. I use Boboli brand in large or extra large.
• Preheat oven to 450°F.
• Sauté onions and garlic in little olive oil until slightly tender but still crunchy.
• Spread onion and garlic on top of pizza crust and cover with mozzarella cheese. Top with parmesan cheese and red pepper flakes. Bake 10 minutes. Cool a few minutes then cut and serve.