Pizza bianca: the best white pizza

Step by step

1. Put yeast into the bowl of the stand mixer. Pour the lukewarm water over it. Mix with a fork until the yeast is dissolved and foamy.

2. Add flour, semola, sugar, salt and olive oil to the bowl.

3. Attach the Dough Hook to the mixer.

4. Mix for 1 minute on speed 2 until a sticky dough forms.

5. Let the dough knead on speed 2 for another 8 minutes. The dough should be smooth and spongy.

6. Transfer the dough onto a floured surface. Divide the dough into 2 equal pieces.

7. Shape each piece into a ball by gently pushing up the center and pinching off the bottom.

8. Put it on a floured surface and dab with some olive oil.

9. Cover with a damp towel and allow the dough to rise for 45 minutes.

10. Pick up the dough and gently drape it over the knuckles on both of your hands. Rotate the dough allowing gravity to stretch it into circle. Stretch the dough out further on the surface then dimple the edges with your fingertips, leaving a 1 cm border.

11. In a small bowl of a stand mixer, place ricotta, Parmesan cheese and half of the grated mozzarella.

12. Attach the Flat Beater. Mix on speed 1 for 30 seconds.

13. Spread the cheese mixture up to the edge of the pizzas.

14. Add Parma ham. Finish off with the remaining grated mozzarella.

15. Brush the edges of the pizza with some olive oil. Bake at 200°C for 15-20 minutes.

16. Top with rocket salad and serve immediately.