White pizza, common in the East Coast where we used to live. So good. Fuhgettaboutit!
Dough recipe from Bruno Albouze. Here are the amounts I used, scaled down from the original recipe.
300 g flour, Tipo 00 is best but I had white unbleached all purpose on hand
100 g water
100 g milk
12 g olive oil
5 g salt
1/2 packet instant yeast
Mix dough ingredients, knead for 10-15 minutes by hand or in a machine with the hook attachment until elastic. Wrap with plastic and leave in the fridge overnight.
Remove dough from fridge 15-30 minutes before baking. Brush pizza screen or pan with olive oil. Preheat oven to 550 deg F.
Dust work surface with corn meal, stretch dough to fit a 14" pizza screen or pan. Brush top surface of stretched dough with olive oil. Add seasonings and toppings, drizzle a little more olive oil. Bake at 550 deg F for 12-15 minutes until desired doneness. I like my crust fairly well done, my wife likes it less well done. The photo shows a middle ground of doneness. I like to see some char on the crust.
Pizza seasonings:
salt
pepper
dried rosemary
dried oregano
thinly sliced onion
finely minced fresh garlic
cooked and dried spinach, I used frozen from the grocery. Cooked broccoli is also excellent
fresh mozzarella