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Pizza bianca with bacon, ricotta and provolone
4 ServingsPTM1.545 min

Pizza bianca with bacon, ricotta and provolone

pizza with bacon, ricotta, bacon, provolone.



  1. Dissolve the salt in 265 ml of cold water in a bowl. Add the flour in 1 time and then the yeast.
  2. Mix for 2 minutes with a mixer with dough hooks. Add the olive oil in a thin stream. Knead for 4 more minutes with the mixer or by hand.
  3. Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.
  4. Place the dough in a greased bowl, cover and place in the bottom of the refrigerator and let it ripen for 20 hours.
  5. Remove the dough from the refrigerator and allow to reach room temperature for 30 minutes. Divide into 4 equal portions.
  6. bread rolled dough pieces according to the method described above. Place them on a flat dish or a baking sheet covered with parchment paper.
  7. Let rise for 3 to 4 hours at room temperature until the dough has doubled in volume.
  8. Preheat the oven with a pizza stone in it at 250 ° C.
  9. Fry the slices of bacon until crispy in a frying pan without oil or butter. Drain on kitchen paper.
  10. Sprinkle the worktop with some semolina. Take a roll of bread dough and form a pizza base.
  11. To do this, press the bread roll flat and press with your fingers until the pizza has a diameter of about 25 cm and the edge is higher than the middle.
  12. Beat off the excess semolina.
  13. Divide the ricotta over the pizza base and leave 1 cm at the edge.
  14. Divide the bacon and the tomato slices. Grate the provolone over it.
  15. Spoon the pizza with a pizza scoop on the pizza stone. Bake in the oven for 4-7 minutes.
  16. Remove the pizza from the oven and sprinkle with some torn basil leaves. Serve immediately. Bake 3 more pizzas.


Sodium0% DV1.800mg
Fat60% DV39g
Protein70% DV35g
Carbs32% DV95g
Fiber20% DV5g

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