{"id":3131,"date":"2011-05-01T10:07:35","date_gmt":"2011-05-01T08:07:35","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/05\/weie-spinat-pizza\/"},"modified":"2017-04-21T13:02:47","modified_gmt":"2017-04-21T11:02:47","slug":"weie-spinat-pizza","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/05\/weie-spinat-pizza\/","title":{"rendered":"White Spinach Pizza"},"content":{"rendered":"

$\"Wei\u00dfe$ <\/p>\n

At the blog Baking Banter<\/a> of King Arthur Flour MaryJane Robbins posted a recipe for a white Pizza<\/a>, with no tomatoes at all. Instead of Tomato sauce the pizza is spread with ricotta and topped with spinach, feta, garlic and mozzarella. And then I saw on Susans blog her great farmer market pizza<\/a> and my wish to try a white pizza increased.<\/p>\n

And Pizza is always loved in this house so my question if we should bake this kind of pizza for lunch was positively answered. For the crust I played once more with this recipe<\/a>. I like it because I can use the remaining dough to make a great bread, too. I added a P\u00e2te ferment\u00e9e<\/a> to the recipe to make the crust even more tastefully, and used only wheat flour instead of mixing spelt flour and wheat flour.<\/p>\n

For the topping I used the things mentioned in the recipe on Baking Banter and was rewarded with a delicious pizza.<\/p>\n

I am sure that white pizza will appear now more regulary on our table.<\/p>\n

White Spinach Pizza<\/span><\/h1>\n
yields 8 Pizzas or 2 Pizzas and a bread<\/p>\n
Sourdough<\/strong><\/p>\n
\n
150g flour Type 550<\/li>\n
150g water<\/li>\n
15g sourdough starter<\/li>\n<\/ul>\n
Poolish<\/strong><\/p>\n
\n
150g flour Type 550<\/li>\n
150g water<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
P\u00e2te ferment\u00e9e<\/strong><\/p>\n
\n
150g flour Type 550<\/li>\n
105g water<\/li>\n
1g fresh yeast<\/li>\n
2g Salt<\/li>\n<\/ul>\n
Dough<\/strong><\/p>\n
\n
all of the sourdough<\/li>\n
all of the Poolish<\/a><\/li>\n
all of the P\u00e2te ferment\u00e9e<\/li>\n
500g flour Type 550<\/li>\n
200g water<\/li>\n
50g olive oil<\/li>\n
5g fresh yeast<\/li>\n
16g Salt<\/li>\n<\/ul>\n
Topping for one Pizza:<\/strong><\/p>\n
\n
50g Ricotta<\/li>\n
30g Feta<\/li>\n
50g Mozzarella<\/li>\n
100g Spinach<\/li>\n
1 garlic clove<\/li>\n
Salt<\/li>\n
Pepper<\/li>\n
Thyme<\/li>\n
Oregano<\/li>\n
some almond slices<\/li>\n<\/ul>\n
Mix Poolish and sourdough and ferment for 12 hours at 25\u00b0C.<\/p>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n
The next morning: Mix all ingredients\u00a0 until it is homogeneous (around 1 min). Let rest for 45 min(Autolysis).<\/p>\n
After Autolysis: Knead the dough for 2 min on slow speed and another 4 min on high speed.<\/p>\n
Now place the dough in a good oiled container and ferment for 2,5 hours.<\/p>\n
Blanche the spinach, let cool down and squeeze out the excess liquid. Season ricotta with pepper, thyme, salt and oregano. Slice garlic thinly and cut mozzarella and feta into slices or cubes.<\/p>\n
Divide the dough into two pieces of 200g for the pizza, use the remaining dough to make a bread.<\/p>\n
For the pizza: Roll the dough out discs of 30 cm diameter and spread with ricotta , and top the ricotta with spinach, garlic, cheese and some almond slices.<\/p>\n
Bake 4 min at 450\u00b0C (or about 10 min at 250\u00b0C).<\/p>\n
For the bread: Preshape into a square. Rest for 20 min. Then form in a bread and proof in a brotform for 60 min.<\/p>\n
In the meantime heat baking stone in the oven to 250\u00b0C.<\/p>\n
Slash two times and bake the loaves on the hot stone for 45 min with steam, until the crust is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
At the blog Baking Banter of King Arthur Flour MaryJane Robbins posted a recipe for a white Pizza, with no tomatoes at all. Instead of Tomato sauce the pizza is spread with ricotta and topped with spinach, feta, garlic and mozzarella. And then I saw on Susans blog her great farmer market pizza and my […]<\/p>\n","protected":false},"author":1,"featured_media":20264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[28],"tags":[210,322,353],"class_list":["post-3131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarte-quiche","tag-knoblauch","tag-ricotta","tag-spinat"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3131"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3131\/revisions"}],"predecessor-version":[{"id":20263,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3131\/revisions\/20263"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20264"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}