White Neapolitan Pizza
Neapolitan white pizza in a homemade version, easy to prepare, and delicious. Its low-calorie white sauce makes this pizza one you can eat guilt-free. It is perfect for everyday, entertaining or a holiday!
950 cal
40 g
155 g
15 g
6.3 g
Hard
Prep time
1440 min prep
Cook time
15 min
Servings
6 servings
Ingredients
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The dough
850 g tipo 00 caputo chef red
150 grams tipo 1 caputo
700 grams of ice water
220 grams of sourdough starter
27 grams of salt
The white sauce (for 2 pizzas)
200 grams of 2% milk
6 grams of cornstarch
5 drops of natural sweetener
A pinch of salt and white pepper
A pinch of monosodium glutamate (optional)
A few drops of truffle oil
The toppings (for one pizza)
100 grams of white sauce
50 grams of fresh mozzarella
5 grams of grated parmesan
40 grams of mushrooms
30 grams of red onion
15 grams of peeled potato
15 grams of parsley or green garlic
Method
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Preparation of the dough
Mix the water with the flour only and let it rest for 30 minutes.
Add sourdough starter and start kneading gradually while adding the rest of the water.
After creating the dough, add salt and knead for another 3 minutes.
Do slap and fold rounds every 30 minutes about 3-4 times until the dough is strong and stable.
Let the dough rise at room temperature for 1-2 hours.
Put in the fridge for 24-48 hours.
Preparation and baking
Remove from the refrigerator 4 hours before baking and shape into 250 gram balls.
Let rise at room temperature.
Open your hands gently.
Apply white sauce, mozzarella, parmesan and toppings.
Bake in a pizza oven at 350-400°C for 60-90 seconds until golden. (or at maximum temperatures in the oven for about 10-15 minutes)
Small tips that make a difference
- Preheat the oven to maximum with a baking stone for at least 45 minutes.
- Open the dough by hand and leave a thick, airy rim.
Frequently asked questions
- What is a white pizza?
- A pizza with no tomato sauce. Instead it has a light white base that lets the toppings and the dough come through.
- How long does the dough need?
- The recipe uses a long 24 hour ferment, which gives a light, easily digestible dough like a Neapolitan pizzeria.
- Can I make it without a baking stone?
- Yes. An upside-down tray preheated in a maximum-heat oven gives a very close result.
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