White pizza with asparagus and cheddar: the recipe
Last recipe, at least for a while, of the series baking. Next week, we will start a very different topic, much more summery, I am happy to say :)
For this recipe, I used both biga and polish, a combination that I have already successfully tested for Adriano’s panettone. Biga and poolish are pre-leavened dough that differ in terms of texture and type of fermentation.
So, how did the dough turn out? Soft and slightly sour (no kidding). However, I found last week’s dough, the one made just with poolish, better (but, maybe, it is just a matter of taste, eh :)).
I leave you the recipe below, if you want to try it. Needless to say, this is an "open" recipe, meaning that you can replace asparagus with other vegetables and cheddar with the cheese you like better.
White pizza with asparagus and cheddar
(Doses for a baking sheet of pizza)
For the poolish
- 200 g of flour (13% of protein content)
- 200 g of lukewarm water
- 3 g of dehydrated commercial yeast
For the biga
- 200 g of flour (13% of protein content)
- 100 g of lukewarm water
- 3 g of dehydrated commercial yeast
For the rest of the dough
- 150 g of flour (13% of protein content)
- 20 g of extra virgin olive oil
- 5 g of salt
For garnishing
- A handful of asparagus cut in rolls
- 100 g of cheddar
- Extra virgin olive oil to dress
Prepare the poolish and the biga the evening before.
For the poolish: dissolve the yeast in the lukewarm water and add the flour. Mix well, so that you get a batter. Transfer the poolish in a sealed container and let it rest in fridge for about 12h.
For the biga: dissolve the yeast in the lukewarm water and add the flour. Knead quickly, the dough will remain a bit dry. Cover the biga with film paper and a clean tea cloth, and let it rise for about 12h.
The following morning, remove the poolish from the fridge and leave it at room temperature (about 20 ˚C) for 1h. Pour the poolish into a standing mixer bowl, along with the biga, set the leaf hook and knead at speed 2, until the final dough will look homogeneous. Stop the mixer and replace the leaf with the regular hook. Add the remaining flour and knead the dough at low speed, till torquing. Add the oil, mixed with salt, and let the dough torque.
Stop the mixer, remove the hook and cover the bowl with some film paper. Let the dough leaven at 37 ˚C for 2h (in my case, I used the bread proof function and the light on).
After this time, spread the dough on a baking pan covered to parchment paper. Garnish the surface with asparagus and cheddar, and dress it with oil.
Bake in pre-heated oven at 200 ˚C, till the surface turns golden-brown.
Let me know if you like it :)