Mark Hix’s Pizza Bianco

Mark Hix's Pizza Bianco

Pizzas are fun to make at home as they are so versatile. You can make the toppings as simple or as sophisticated as you wish.

To vary this pizza bianco, try adding a little freshly chopped oregano over it before cooking or even shaving a bit of truffle over the top to make it more luxurious

For the base:
• 500g strong white bread flour, plus extra for dusting
• 7g fast-action yeast, mixed with about 150 ml warm water
• 1 tablespoon clear honey
• 3 tablespoons olive oil
• 2 teaspoons salt

For the topping:
• 1 medium red or white onion, thinly sliced
• 150g taleggio, sliced
• a handful rosemary needles

1 To make the pizza base, mix all of the ingredients together in a mixer set with the dough hook attachment for 2–3 minutes to form a stiff dough, adding a little more water during mixing if the dough is not coming together.
2 Cover the bowl with cling film and leave to prove in a warm place for a few hours, until the dough has doubled in volume.
3 Remove the dough from the bowl and knead it back to its original size on a lightly floured table. Using a floured rolling pin, roll the dough out to form two circles roughly 25–30 cm in diameter.
4 Transfer the pizza bases to a piece of lightly floured greaseproof paper. Leave the dough to rise a little under a tea towel in a warm place for 30 minutes.
5 Preheat your oven to its maximum heat and place a circular pizza stone or baking tray inside to heat up for 20 minutes.
6 Take one pizza base, arrange the topping ingredients over it evenly and slide it onto your stone or tray.
7 Bake in the oven for 12–15 minutes, or until the cheese has melted and the crust is golden brown. Repeat for the second pizza.

Recipe courtesy of Mark Hix, extracted from Mark Hix On Baking. Photography by Jason Lowe © Quadrille Publishing. 

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

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