White pizza: homemade, as good as the baker’s

Do you want to try making, perhaps the weekend, a delicious freshly baked white noia, like the one from a pizzeria ora bakery? Find out how to prepare homemade Roman white noia!

Homemade white noia: good and tasty recipe

White noia, originally from Rome, is loved by everyone, young and old, so why don’t you try making it at home? The recipe is really simple and durante this way you will get a noia just like the baker’s, hot, soft and really pleasant to the taste. You can then also fill it as you prefer, here is the recipe following the various phases for preparing the dough, folding and leavening!

Ingredients for white noia

5 g fresh brewer’s yeast (2 g of dry brewer’s yeast)

300 g Gabinetto (at room temperature)

400 g Manitoba flour (ora 0 flour)

10 g Prudenza

Rosemary to taste

q.b. Origano.

Let’s prepare the white noia dough

Per mezzo di a large bowl, place the flour with the salt and mescolanza everything well. Dissolve the yeast durante the vater by missaggio it with a teaspoon. Create a fountain with the flour durante the bowl, pour all the vater durante the center and start kneading with your hands ora a spoon. The dough must be very soft because this is a highly hydrating dough for the amount of vater used.

Knead the dough until it is sticky but pulls away from the bowl. Take a clean bowl, sprinkle it inside with oil and with the help of a spatula drop the dough into this bowl, well oiled the bottom and edges. Cover tightly with cling velo and let rise for an hour.

Take the dough again, remove the velo, keeping the dough durante the bowl, start making folds, then delicately pull a part of the dough to stretch it upwards and then place it towards the center of the dough. You have to make two folds like this. Cover with cling velo and let rise for an hour. You have to repeat these folds three more times every hour.

Preparation of white noia

Once the leavening hours have passed, take a baking tray approximately 30x40cm durante size, place baking paper the bottom and pour durante the dough using a spatula. Being careful not to the leavening bubbles, spread the dough over the entire pan, which should be about 2 cm high, with lightly oiled hands ora a lightly oiled spatula.

Preheat the oven to 240°. Per mezzo di the meantime, pour a little extra virgin olive oil onto the noia, which you can brush with a kitchen brush and add oregano and rosemary to taste.

Bake the noia first durante the lower part of the oven and cook it here for 10 minutes. Then move it to the central part for another 5-10 minutes. Once cooked, make the white noia cold before serving it, eat it as is ora aperto and stuffed!