White Pizza 4 Ways (Proving Pizza Doesn’t Need Sauce) - La préparation béchamel est l’une des sauces les plus populaires de la gastronomie française. Elle est fréquemment utilisée comme élément de base pour d’autres sauces et recettes, tels que les cannellonis, les casseroles, les préparations soufflées et les moussakas. La béchamel est également utilisée pour mélanger les ingrédients dans les soupes et les ragoûts, donnant ainsi une consistance onctueuse à ces plats délicieux.

La préparation de la béchamel est assez simple et ne nécessite que quelques ingrédients de base. Les ingrédients principaux sont le beurre doux, la farine de blé et le lait. Il est important d’utiliser des ingrédients de haute qualité pour obtenir le meilleur arôme possible.

White Pizza 4 Ways (Proving Pizza Doesn’t Need Sauce)

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RECIPE

DOUGH (Makes 4 Pizzas) 360g or 1.5c warm water (86F/30C) 6g or 1 tsp instant yeast 20g or 1 1/2Tbsp olive oil 20g or 1 2/3Tbsp sugar 100g ripe yeasted poolish (process below) 630g or 5c all purpose flour (11.7% protein) 16g or 2 3/4tsp salt

Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.

POOLISH: 50g or 1/4c water pinch yeast 50g or 1/4c + 1Tbsp ap flour

1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.

Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.

NEW YORK WHITE PIZZA (makes 1 pizza) 120g/1c full fat mozzarella, shredded 8-10 1”/2.5cm size pieces of fresh mozzarella Sprinkle of oregano Black pepper 50g or 1/3c grated parmesan (24mo aged if you can get it) PInch flaky salt

Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.

-- MUSHROOM 120g/1c full fat shredded mozz, shredded About 1c/80-90g sliced and par-cooked mushrooms Pickled red onions (recipe below) 5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese) 7-8 chunks fresh mozz (about 1”/2.5cm pcs) Pinch of flaky salt

Bake for 5-6min or when mozz is melted and lightly browned.

PICKLED RED ONIONS 400g or 1 1/2c water 400g or 1 1/2c white distilled vinegar 80g or 1/3c sugar 8g or 1.5tsp salt 2 sliced red onions, rinsed under cold water

Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.

-- KALE PIZZA 120g/1c full fat shredded mozz 1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza. Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil) 25g or about 1/4c grated parm PInch red chile flakes 50g or 1/4c olive oil 50g or 1/4c lemon juice

Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.

-- PESTO MORTADELLA 120g/1c full fat mozz, shredded 8-10pc fresh mozzarella 8-9 spoonfuls pesto (recipe below) mortadella , thinly sliced. Several pieces per pizza

PESTO (makes about 4-5x what you need for 1 pizza) 225g or 1c olive oil 100g or 5c fresh basil 25g or 1c parsley 100g or 1c grated parmesan 30g or about ½ a red onion, chopped (rinsed under cold water first) 100g or 3/4c toasted pine nuts or walnuts 5g or 1tsp salt 30g lemon juice (juice of 1 lemon)

Spin for 15sec or so until broken down.

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CHAPTERS: 0:00 Intro 0:12 Dough 2:14 Classic NY White Pizza 3:49 Me working out with Future 5:00 Finishing the NY 6:16 Mushroom pizza 9:13 Kale pizza 11:05 Pesto mortadella 13:09 Let’s eat this thing

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La béchamel peut également être surgelée pour une utilisation ultérieure. Pour cela, il suffit de la verser dans un sac de congélation et de la congeler. Avant de l’utiliser, il suffit de la laisser décongeler doucement au réfrigérateur et de la réchauffer doucement dans une casserole à feu doux en touillant régulièrement.

En résumé, la sauce béchamel est une sauce facile mais savoureuse qui peut être utilisée pour une variété de plats. La clé pour réussir la béchamel est de remuer en continu pendant la préparation pour prévenir la formation de boulettes. Avec un peu de pratique, la béchamel peut devenir une sauce simple à préparer et qui séduira vos convives.