Go Back
boujee bianca

Pizzeria Cortile's Boujee Bianca

Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

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

Instructions
 

  • 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