👥16 people
⏲️30m
🕐6m
🍽️starter
Traditionally white sauce pizza means no sauce, just cheese and oil.
Ingredients
- For The Dough:
- 560 grams 00 flour
- 12 grams kosher salt
- 11 grams instant yeast
- 2 ¼ cups warm water
- 1 teaspoon honey
- Toppings:
- 4 tablespoons extra-virgin olive oil
- 1 cup parmesan cheese, grated
- 1 lb fresh mozzarella cheese
- 4 tablespoons garlic, minced
- ¼ cup parsley, finely chopped (optional)
- Basil (optional)
- For The Salad:
- 16 ounces salad mix
- 1 pint cherry tomatoes, sliced in half
- ½ english cucumber, cubed
- ½ red onion, sliced thinly
- ¼ cup Kalamata olives
- For The Dressing:
- ⅔ cup extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 4 tablespoons mayo
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon crushed red pepper
Method
- Combine all ingredients for the dough in a bowl or stand mixer and mix for 5-10 minutes. Remove and place the dough in a pre oiled bowl and cover the bowl tightly with plastic wrap and allow to rise at room temperature for 2-3 hours, until doubled in size.
- Turn the dough out onto a lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in the refrigerator and allow to rise at least 2 more days, and up to 4. Remove from the refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. Roll the dough out and place on a pizza tray with cornmeal to keep the pizza from sticking.
- Preheat the Egg to 550-600° and set up with a platesetter. Dress the pizza by adding extra-virgin olive oil and garlic as the base of the pizza. Add a generous layer of parmesan cheese and then spread some torn pieces of fresh mozzarella. Sprinkle with parsley and bake the pizza on the stone for 5-6 minutes. This pizza shouldn't take long at all.
- For the salad dressing, in a high powered blender add mayo, mustard, sugar, and red wine vinegar. Begin blending on low and slowly drizzle in all of the extra-virgin olive oil. Add all of the spices and pulse 1-2 times. Remove from the blender and set aside.
- For the salad, combine all the ingredients in a bowl and toss with the dressing. Serve on a platter and garnish with parmesan cheese.
- Lastly pull the pizza from the grill and allow it to rest for 2-3 minutes. Optionally, garnish the pizza with fresh herbs like torn basil. Slice and serve with the salad.
