Pizza Bianca with cheese

Ingredients:

• 170 g of sliced ​​mozzarella cheese
• 170 g diced Taleggio cheese
• 2 tbsp. l. parmesan
• 1/2 batch pizza dough (see recipe below)
• Flour for working with dough
• 1 tbsp corn flour
• 1/2 tsp fresh oregano leaves (optional)
• Salt and ground black pepper
• 2 tbsp. l. olive oil

Basic pizza dough:

• 1 pack of active dry yeast
• 1 cup warm water (43°C)
• A pinch of sugar
• 1.5 tsp salt
• 1.5 tbsp olive oil, plus more for greasing the bowl
• 2.5-3 cups of wheat flour, plus more if needed
• Corn flour, enough to dust a pizza peel

Preparation:

1. Preheat oven to 260°C and place a pizza stone (if you have one) on the bottom rack.
   
   Place the rolled pizza dough on a cornmeal-dusted paddle or on the back of a baking sheet, using wheat flour if necessary to help the dough slide off easily. Sprinkle the pizza with mozzarella and Taleggio cheese, oregano, salt, and pepper.
   
   Bake the pizza for 10-12 minutes, rotate it with a spatula, and bake for another 10-12 minutes, until the cheese is melted and the crust is golden. Sprinkle the pizza with Parmesan cheese, drizzle with olive oil, and serve immediately.
2. Basic pizza dough: In a large bowl, combine the yeast, water, and sugar. Mix well. Let stand until foamy, about 5 minutes. Add the salt, olive oil, and half the flour and mix thoroughly. Add all but 1/2 cup of the remaining flour and mix well with your hands, gradually incorporating the flour into the dough. The dough should be slightly sticky when touched.
   
   Place it on a lightly floured surface and knead for at least 5 minutes (preferably up to 7 minutes), adding more flour if necessary until you have a smooth, elastic dough that doesn't stick to your hands.
   
   Place the dough in a lightly oiled 2-3-quart bowl and turn it over to coat it with a film of oil. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in size. This usually takes at least an hour.
3. Preheat oven to 260°C and place a pizza stone (if you have one) on the bottom rack.
   
   Divide the dough into 2 portions (each 12-14 inches in diameter) and shape into balls. (For calzones, see the tip below.) Place the dough on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape into the desired shape, and roll out to a 1/4-inch thickness. Transfer the dough to a pizza peel (dust with cornmeal to help it slide off easily) and top with your choice of toppings.
   
   Transfer to a preheated pizza stone and bake until crisp and golden brown, usually 12-18 minutes (depending on toppings and crust thickness). Remove from the oven with a metal spatula and serve immediately.
   
   Yield: 2 pizzas (33-35 cm diameter) or 4 calzones, 4-6 servings
4. Advice: To make the calzones, divide the dough into four equal parts and form four balls. Place them on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into four circles (20 cm in diameter). Place your choice of filling in the center of one side of each circle, then fold the dough over the filling to meet the edges.
   
   Crimp the edges with a fork or your fingers, then make small slits on the top to allow steam to escape. Bake on a pizza stone preheated to 245°C (450°F) for about 8-10 minutes, until nicely browned. Remove from the oven with a spatula and serve immediately.