Pizza Bianca (adapted from Cook's Illustrated)

Submitted by Nicole Sizemore

3 cups all purpose flour
13-oz water, room temperature
1 1/4 tsp salt
1 1/2 tsp active dry yeast
1 tsp sugar
3 Tbsp olive oil
2-3 tsp coarse/kosher salt

In the bowl of a stand mixer fitted with a dough hook, combine flour, water, and salt. Mix together well until no streaks of flour remain, about 4-5 minutes. Scrape the sides of the bowl as you work. Let stand for 20 minutes to rest.

Once the mixture has rested, mix in yeast and sugar. Turn mixer to high and knead for 8-10 minutes, until dough is smooth and seems to pull towards the dough hook, rather than just reach for the sides of the bowl, as the mixer turns. Dough will immediately relax when mixer is turned off.

Pour dough into a large, lightly greased bowl and cover with plastic wrap. Let rise for 2-2 1/2 hours, until almost tripled in size.

Preheat oven to 450F

Pour 2 Tbsp of olive oil into a 13-17 inch sheet pan and spread evenly. Cut a sheet of parchment paper to fit the bottom of the pan. Place parchment in pan. Turn over to coat both sides with olive oil and press into place.

Pour risen dough into pan. Pour remaining Tbsp of olive oil onto your hands or onto the top of the dough (I find that fingers are the easiest) and press the dough towards the sides of the pan and into the corners. Let dough rest for 10 minutes, then sprinkle with coarse salt.

Bake for 15-20 minutes, until golden brown all over. Corners or edges may be darker, but should not be burnt.

Immediately remove bread from pan and place on a wire cooling rack. Enjoy warm, or when cooled. Serves 6-8

Note: If you wish to add cheese, add 1-1 1/2 cups shredded mozzarella cheese to the top of the pizza before baking.