Thanks to Future for sponsoring this video. Get your first month for $19 with my link https://tryfuture.co/brianlagerstrom. Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.

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RECIPE

DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt

Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 23min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 2448hrs. Allow to come to room temp for 1hr before shaping/baking.

POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour

1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 1824 hours.

Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.


NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
810 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt

Bake for 56min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.


MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/8090g sliced and parcooked mushrooms
Pickled red onions (recipe below)
56 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
78 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt

Bake for 56min or when mozz is melted and lightly browned.

PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water

Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.


KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 1520 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice

Bake for 56min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.


PESTO MORTADELLA
120g/1c full fat mozz, shredded
810pc fresh mozzarella
89 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza

PESTO (makes about 45x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)

Spin for 15sec or so until broken down.

#whitepizza #pizzabianca #pizza


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CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing

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