It snowed for the first time this year on December 1 so I made a white pizza. In anticipation I've had my handmade dough proofing in the fridge for two days. It was made from King Arthur bread dough and, little bit of high gluten, high protein wheat dough, active dry yeast, salt, sugar and extra virgin olive oil. I took the dough out earlier this afternoon and let it sit to warm up. Then I formed it by slapping it back and forth, spinning and stretching to about 14 inches or as big as the wood pizza peel could handle with semolina flour as the slip lubricant.
For my sauce I mixed fresh parmesan cheese, half and half, cream cheese, chopped onion, chopped garlic and oregano. I spread it on thick on top of the dough.
Next I topped it with North Shore fresh basil leaves, yellow banana peppers and tomato basil Italian chicken sausage. To bind it all I covered it with sliced slabs of 100% mozzarella cheese.
Finally I slipped it onto the pre-heated for one hour pizza stone in the oven and baked it for 8 minutes at 550 degrees. It probably could be best described as a New York Neapolitan style pizza. Crust was baked to perfection on the stone browned nicely on the bottom, burns on the crust and bubbles.