“You can’t have good pizza without good bread. Starting with a delicious, well-crafted dough is number one in my book. I love wood-fired pizza, but good bread and therefore good pizza can be made in any oven. Ceramic smokers and Ooni pizza ovens are great alternatives to a full-blown wood-burning oven.” – Justin Bennett
Pizzeria Cortile's Boujee Bianca
Course Main Course
Cuisine American
For the biga:
- 2 cups bread flour
- 1⅓ cups water
- ⅛ Tbsp. yeast
For the final dough:
- 8½ cups bread flour
- 6 cups water
- ⅓ cup salt
- 3 cups biga
For the toppings:
- 1 Tbsp. basil oil
- ½ cup buttermilk ricotta cheese
- 5-8 fresh basil leaves
- 1 clove garlic, thinly sliced
- ¾ cup 50/50 blend ofmozzarella and Asiago cheese
- Fresh oyster and Lion’s Manemushrooms, to taste
- Fresh oregano, to taste
- Balsamic reduction, for topping
- Freshly ground black pepper,for topping
Preheat oven with pizza stone to 550° or as hot as you can get it.
Stretch dough into a 12-14 inch “pizza shape,” and place onto a floured pizza peel. Add basil oil, dollops of ricotta, basil, garlic, cheese blend, mushrooms, and oregano.
Transfer pizza to baking stone in the already preheated oven, and bake until the pizza is brown and the cheese has melted. Turn the pizza on the stone as needed; only 1-2 turns should be necessary.
Once the pizza is finished baking, move to a pizza plate or cutting board, slice, and add balsamic reduction and black pepper.
Keyword pizza, pizzeria cortile
