Pizza bianco with spinach, basil cream and caciocavello from Australian Gourmet Traveller Magazine, March 2025 (page 108) by Tamika O'Neill
- plain flour
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instant dried yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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- Serves : 4-6
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EYB Comments
Requires proving for 24 hours. Can substitute mozzarella cheese or provolone cheese for caciocavallo cheese. Can use the magazine's "Super-green basil pesto".
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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