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Dough
Put the flour, sugar, yeast in the bucket and mix.
Pour the salt into the water and add the liquids to the solids, kneading.
Add the olive oil.
Knead the dough for 6′, until it gathers into a ball.
The dough will be quite wet and sticky.
Put the dough in an oiled bowl.
Brush all around the dough with a little olive oil.
We cover well so that it does not get air and its surface forms a skin.
At this stage before rising, the dough can be refrigerated for up to 2-3 days.
For the inflation
In order for the dough to rise and double properly, leave it on the counter, in a warm place, for about 2 hours in the winter and less time in the summer.
If you put the pizza dough from Argyro for a few nights in the refrigerator, you should first let it come to room temperature andwhere you will start counting the inflation time.
Unleavened dough
We spread non-stick paper on the counter or on a wooden surface (plaster).
Sprinkle the surface with plenty of flour or cornmeal.
With oiled fingers, pour the dough onto the floured surface.
Plunging the fingers into the dough, spread it out forming a long, narrow base.
After giving the desired thin and large shape, let it stand for 10′.
Prick the surface all over with a fork or your fingers.
Drizzle with a little olive oil, sprinkle with salt and rosemary.
Baking-baking time
Preheat the oven on the resistances up and down, at the maximum temperature (250 ºC) for at least 30′ before baking.
If you have a baking sheet, place it in the bottom of the oven to heat up at the same time as the oven’s heating elements.
We transfer it with the help of greaseproof paper or with the patch and slide it onto the fired plate.
Bake for 5-7′ to stabilize.
Remove the non-stick paper if used. We carve it pizza bianca into pieces and continue baking for an additional 10′ depending on the thickness of the dough.
It is eaten hot and steaming plain, with a little extra olive oil, or accompanied by pieces of fresh mozzarella, grated parmesan or prosciutto and arugula.