Pizza Bianca with Broccoli, Salame Milano & Shaved Pecorino Cheese

FOR THE DOUGH

- 1.5kg ‘00’ flour, plus more to dust
- 3g fresh yeast
- fine sea salt

- follow my Neapolitan Pizza Dough recipe

PIZZA TOPPINGS

- mozzarella
- broccoli
- salame Milano
- pecorino cheese
- extra virgin olive oil for serving

BAKE YOUR PIZZA

Follow my 5 Top Tips below for pizza baking success.

Quick steps for Neapolitan pizza dough & using your Gino Pizza Oven

For each of my pizza recipes, I recommend you use the same Neapolitan Pizza Dough and pizza oven baking method every time. This will mean you get plenty of practice and really enjoy your at home pizza nights. You'll find quick steps for both of these below.

For pizza topping ideas - each recipe page will detail the ingredients used on the pizza and that's it... simple! Once you have learnt the basics, you can create almost any flavour pizza at home.

I can't wait to see your creations!

Neapolitan Pizza Dough Recipe

MAKES 10 DOUGH BALLS

INGREDIENTS

- 1.5kg ‘00’ flour, plus more to dust

- 3g fresh yeast

- fine sea salt

METHOD

Place the flour and 45g salt into a large bowl and mix to distribute the salt evenly.

Pour 1 litre water, at room temperature, into a jug, add the yeast and stir to combine.

Pour the water and yeast into the bowl of flour a little at a time, mixing everything together with the handle of a wooden spoon to create a wet dough.

Turn out the dough on to a well-floured surface and knead it with your hands for 10 minutes until smooth and elastic.

Shape into a ball and return it to the large bowl. Cover with cling film and rest it at room temperature for 1 hour.

Lightly dust a work surface with flour and place the dough on top. Divide equally into 10 pieces and roll each piece into tight balls, making sure there are no air bubbles in the middle.

Dust 2 large trays with flour and place the balls inside, about 10cm apart from each other. Cover with cling film and let rest at room temperature for 4 hours.

Preheat your oven to:

Digital Infrared Thermometer - The rear of the stone should measure between 420°C – 450°C

Side mounted temperature gauge - The dial should read 300°C

Gently pick up a dough ball and place on a lightly floured surface. Use your hands to push the dough ball out from the centre, creating a disc about 28cm in diameter. Dust your pizza peel with fine semolina. Next, stretch the dough onto your peel so it is ready to slide into the oven.

Top your pizza with your chosen toppings, leave a 1cm border clean.

Read the next section for pizza oven steps.