Pizza Bianco
  • 1/4 cup rioja (light red or white)
  • 1 1/2 ounce yeast
  • 1 tablespoon honey
  • 1 teaspoon sea salt, plus 1 teaspoon for garnish
  • 1 tablespoon olive oil, plus 2 tablespoons for garnish
  • 3 cup flour, plus 1/2 cup
  • 1 teaspoon sugar
  1. In a large bowl, place wine, 3/4 cup warm water, yeast and honey; stir until dissolved. Let sit until mixture is frothy (this means the yeast is alive), about 10 minutes. Add 1 teaspoon of the salt and 1 tablespoon of the olive oil; mix well to combine.
  2. By hand:
  3. To yeast mixture, add 1 cup of the flour; mix with wooden spoon, the consistency will be loose. While stirring, add remaining flour 1/4 cup at a time. Bring dough together by hand. On a clean, flour counter top or wooden board, turn out dough. Knead until dough is smooth and firm, about 8-10 minutes.
  4. With stand mixer:
  5. Fit stand mixer with dough hook. In bowl of mixer on low speed, add yeast mixture and 1 cup flour. Continue adding flour 1/4 cup at a time until 3 three cups have been added. Raise speed to medium-high; mix until dough is smooth and firm, about 6 minutes.
  6. Coat a large bowl with 1 tablespoon olive oil, add dough; cover bowl with plastic wrap. Place bowl in warmest part of the kitchen; allow dough to rise until double in size, about 45 minutes. Divide dough into 2 pieces.
  7. For grill:
  8. Start fire about 1/2 hour before cooking pizza. To determine if the fire is the right temperature, hold your hand AT LEAST 5 inches above the grill; if 3 or 4 seconds is the longest you can hold it there, the grill is hot enough.
  9. Oil a baking sheet; with hands, spread and flatten dough until desired size and shape; thickness of dough should be uniform.
  10. Place dough on grill; sprinkle with salt. Cook until puffy, about 1 minute; turn over; cook anothter 3 minutes, rotating dough constantly to keep from burning. Remove from grill; garnish with salt and sugar; serve immediately.
  11. For oven:
  12. Put pizza stone in oven; heat oven to 425 degrees. Sprinkle counter top or cutting board with ¼ cup flour; roll out ½ half of dough into a 14-inch circle; keep remaining dough covered and set aside. Transfer rolled out dough to pizza stone; brush with olive oil; cook 10-12 minutes. Garnish with salt and sugar; serve immediately.