Unashamedly delicious pizza bianco – see also the recipe for the perfect pizza base

Who wouldn't love an Italian-style pizza with a fluffy, aromatic base and a sweet harmony of cheeses and crème fraîche on top – ah!

The secret to this pizza's excellent base is the 00 flour, which is ground from carefully selected Finnish spring wheat. The flour helps to achieve the best possible dough, and the dough can rest in peace for a day or more. The wait is rewarded, as the end result is surprisingly tasty.

From grain to flour

If you want to invest in a pizza base, you should pay special attention to the choice of flour. The best flour for this purpose is 00 wheat flour, which is strong and suitable for slow, long-resting baking.

Fazer Leipurien's new Finnish 00 wheat flour has just hit store shelves, and it will delight even the most demanding pizza lover. The very high-gluten wheat flour contains high-quality spring wheat protein. It allows the dough to ferment for a long time, or rise. During the long rise, flavorings are formed in the dough, which gives the pizza a deep, even more delicious taste.

The most fluffy focaccias and ciabattas are also baked from this strong, sticky dough.

The gluten network is formed in the dough during kneading, so to achieve a strong gluten, the home baker must be patient and knead for a little longer. A dough with a strong gluten is able to retain the gases formed during fermentation and rise to a fluffy state during baking.

In addition to pizza, the most fluffy focaccias and ciabattas are baked from this strong, sticky dough.

Worth the effort

Long-rest dough made from 00 wheat flour is left to rise for 1–3 days or even longer after kneading. And the taste is worth the effort.

After rising, the rest is done in no time. The pizza rolls in the oven for a few minutes, brushed with lemon zest and Parmesan-flavored crème fraîche, after which the remaining toppings are added. The pizza is baked until the cheese bubbles and the edges start to brown. Then the oven-fresh delight is finished with fresh thyme, runny honey and coarsely chopped walnuts.

We will definitely make this pizza again.

Pick up the instructions!

Three cheese pizza bianco

3 pizzas

Base

• 6–7 dl / 450 g Fazer Leipurit Finnish 00 wheat flour
• 1 tsp (3 g) dry yeast (1 day rise) / ½ tsp (1.5 g) dry yeast (2–3 days rise)
• 1 ½ teaspoon salt
• 2 ¾ – 3 dl water
• 1 tablespoon oil

Topping

• 1 jar (200 g) crème fraîche
• 1 dl grated parmesan
• 2 teaspoons grated lemon zest
• ½ dl Fazer Alku Oat Oil (or olive oil)
• 3 balls of mozzarella
• 100 g blue cheese
• ½ pot of thyme
• arugula
• walnuts
• runny honey
• Mix the dry yeast and salt into the flour. Add cold water and knead for 10 minutes by hand or 5 minutes in a mixer. Add the oil and continue kneading for another 10 minutes, until the dough is elastic and does not stick to your hands. Shape the dough into three balls, first let them rise at room temperature, covered, for an hour, and then in the refrigerator for 1–3 days.
• Bring the dough balls to room temperature a couple of hours before shaping the bases.
• Preheat the oven to 250 degrees.
• On a well-floured surface, shape the dough balls into round pizza bases (25 cm in diameter). The edges should be slightly puffed up.
• Mix the parmesan and lemon zest into the crème fraîche. Brush the bases lightly with oil and then the crème fraîche mixture. Pre-bake the pizza for 3 minutes. Carefully remove the hot pizza from the oven and spread the shredded mozzarella and crumbled blue cheese on top. Continue baking for another 4–5 minutes or until the cheeses start to bubble and the edges start to brown.
• Finish the pizzas with thyme, arugula, crushed walnuts and honey.

Flour for a true pizza lover

• Fazer Leipurit Finnish 00 wheat flour is particularly suitable for baking pizza crust, focaccia and ciabatta.
• These new wheat flours found on the flour shelf in stores are ground from carefully selected domestic spring wheat.
• The protein and other good properties of high-quality spring wheat, combined with precise milling, give the flour excellent toughness and allow the dough to rest for a long time.
• The flour is packaged in a 900 gram easily recyclable cardboard package with a convenient pouring spout.