Steps

• Dissolve the sugar in the water, add the yeast and dissolve it.

  Place the flour in a large bowl, and using a wooden spoon, start pouring in the water slowly, continue to mix with the spoon until everything becomes homogeneous, at this point add the salt and stir again.

  Also add the oil gradually, once it’s incorporated, add more, continuing to mix with the wooden spoon, once all the oil is incorporated, you will have a very soft and sticky dough, work it for a couple more minutes and it’s ready (You can also knead in this initial phase with the stand mixer using the K hook, following the same steps).

  Cover the bowl with plastic wrap and let it rest at room temperature for an hour.

  After the resting time, using a bench scraper, make 2 sets of folds: take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, then do the same with the 2 side edges, bringing them both towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, the same for the 2 side edges, let it rest again for 1 hour.

  Then take the bowl again, oil your hands and make the folds again as before, but this time with your hands (the dough will be a bit more consistent), so with your hands take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, do the same for the 2 side edges that you will bring towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, then the 2 side edges always brought towards the center, let it rest again for 30 minutes.

  Then take the bowl again, oil your hands again and make the folds again as before with your hands, take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, do the same for the 2 side edges, bringing them towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, then the 2 side edges always brought towards the center (the dough will now be nice and smooth), let it rest for another 30 minutes.

• After the resting time, grease a 14 x 10 inch tray.

  Pour the dough into the tray and stretch it with oiled hands.

  Take 30 ml of oil, add 2 tablespoons of water and beat it with a fork creating a creamy emulsion, brush it on the focaccia and let it rise for 1 hour.

  After the hour, preheat the oven to 482°F (250°C) with fan.

  Take the tray with the risen pizza, oil your hands, and sink your fingers into the dough creating dimples all over the surface.

  Sprinkle with salt to taste and let it rest for 15 minutes.

  At this point, bake in the lower part of the oven (the shelf just above the base) and cook at 482°F (250°C) with fan for 12-15 minutes (adjust according to your oven, it should brown).

  Remove from the oven, cover with a tea towel, and let it rest for 5 minutes.

  Serve.

  Nuvola white pizza is ready to be enjoyed. It’s excellent on its own or served with cheese, mortadella, or cold cuts of your choice. But it’s also fabulous with Nutella!

  

• Place the sugar, water, and yeast in the bowl 30 secspeed 2.

  With the blades running, add the flour through the lid opening a little at a time.

  Once all the flour is added, set 3 minutesKnead, add the salt through the opening.

  Also add the oil little by little through the lid opening, after the 3 minutes work for 1 more minute Knead.

  Transfer the dough into a large oiled bowl.

  Cover the bowl with plastic wrap and let it rest at room temperature for an hour.

• After the resting time, using a bench scraper, make 2 sets of folds: take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, then do the same with the 2 side edges, bringing them both towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, the same for the 2 side edges, let it rest again for 1 hour.

  Then take the bowl again, oil your hands and make the folds again as before, but this time with your hands (the dough will be a bit more consistent), so with your hands take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, do the same for the 2 side edges that you will bring towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, then the 2 side edges always brought towards the center, let it rest again for 30 minutes.

  Then take the bowl again, oil your hands again and make the folds again as before with your hands, take the dough from one edge and bring it to the center, then from the opposite edge and bring it to the center, do the same for the 2 side edges, bringing them towards the center, then rotate the bowl 90° and do the same step, one side towards the center and the other, then the 2 side edges always brought towards the center (the dough will now be nice and smooth), let it rest for another 30 minutes.

• After the resting time, grease a 14 x 10 inch tray.

  Pour the dough into the tray and stretch it with oiled hands.

  Take 30 ml of oil, add 2 tablespoons of water and beat it with a fork creating a creamy emulsion, brush it on the focaccia and let it rise for 1 hour.

  After the hour, preheat the oven to 482°F (250°C) with fan.

  Take the tray with the risen pizza, oil your hands, and sink your fingers into the dough creating dimples all over the surface.

  Sprinkle with salt to taste and let it rest for 15 minutes.

  At this point, bake in the lower part of the oven (the shelf just above the base) and cook at 482°F (250°C) with fan for 12-15 minutes (adjust according to your oven, it should brown).

  Remove from the oven, cover with a tea towel, and let it rest for 5 minutes.

  Serve.

  Nuvola white pizza is ready to be enjoyed. It’s excellent on its own or served with cheese, mortadella, or cold cuts of your choice.

• NOTES:

  Besides oil and salt, you can top your Nuvola white pizza with rosemary or oregano.

  It’s also great with olives or make it red by pressing halved cherry tomatoes onto the surface.

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