White Pizza with Stracchino, Cherry Tomatoes, and Arugula, just like from the pizzeria with my super-tested recipe. Soft and flavorful, it’s also easily digestible, as I used only 2 grams of yeast.

With this dough, you get about 6 (or 7 pizzas). If you have time, I recommend preparing the dough the day before: you only need 2 g of yeast for light and super airy pizzas. If you don’t have much time, you can reduce the time to a minimum of 5 – 6 hours by increasing the amount of yeast.

On Saturday evenings, pizza is a must in my house, and every time we like to change flavors. On Friday evening, I prepare the dough, put it in the fridge, and the next day it’s ready. I like to prepare it in many ways, although my favorite always remains with tomato and a bunch of cheese. And you? What is your favorite pizza?

Also try the White Pizza with Prosciutto crudo and Buffalo Mozzarella. Delicious!!

Let’s see together how to make the recipe for the White Pizza with Stracchino, Cherry Tomatoes, and Arugula. Get the ingredients ready, and let’s begin.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. See you there.

Gabriella

If you are a fan of baked goods, also try:

White Pizza with Stracchino, Cherry Tomatoes, and Arugula

Difficulty: Easy
Cost: Inexpensive
Rest time: 12 Hours
Preparation time: 20 Minutes
Portions: 6 pizzas
Cooking methods: Oven
Cuisine: Italian

Ingredients

8 cups flour
2 g dry brewer's yeast
2.5 cups water (at room temperature, 60% hydration)
1.75 tbsps extra virgin olive oil
1.75 tbsps salt
semolina flour
stracchino cheese
cherry tomatoes
extra virgin olive oil
coarse salt
arugula

Tools

To make the White Pizza with Stracchino, Cherry Tomatoes, and Arugula you will need:

1 Stand Mixer
1 Rolling Board
1 Scale
1 Container
1 Container
1 Brush

Steps

First, prepare the dough according to the instructions found at this link.
After the dough has rested all night, take it out of the fridge and let it sit at room temperature for another couple of hours.
Then divide it into 6 dough balls weighing approximately 272 g each (or 7 balls about 233 g each for slightly smaller pizzas), shape them into balls and let them rest, spaced apart, in a large enough container, for about 1 hour: they should double in volume.
At this point, they are ready to be worked: pass the balls through the semolina,
then flatten them with your hands starting from the center and spreading them outward (you can help yourself with a rolling pin if needed), until you reach the preferred size. And voilà, it’s ready to be topped and baked.
Brush each pizza with extra virgin olive oil using a kitchen brush, sprinkle with rosemary and coarse salt, and bake in a preheated oven at 482°F, for about 10 – 12 minutes.
I cooked them in a wood-fired oven at a temperature of 716°F, for about 2 minutes, turning them occasionally.
Here it is, freshly baked, beautifully airy.
Remove the pizza from the oven and top it with stracchino, washed and halved cherry tomatoes, and some arugula leaves to your liking. The pizza is ready to be served.
Until the next recipe.