📝 About This Recipe
Transport yourself to the bustling 'forni' of Rome with this iconic, salt-flecked flatbread. Characterized by its airy, honeycomb crumb and a crackly, olive-oil-drenched crust, Pizza Bianca is the soul of Roman baking—simple yet sophisticated. Unlike its saucy cousins, this 'white pizza' relies on high hydration and long fermentation to achieve a flavor profile that is nutty, yeasty, and utterly addictive.
🥗 Ingredients
The Dough (High Hydration)
- 500 grams Tipo 00 Flour (high protein, specifically for pizza or bread)
- 400 ml Water (room temperature, filtered if possible)
- 3 grams Active Dry Yeast (about 1 teaspoon)
- 1 teaspoon Malt Powder or Honey (helps with browning and yeast activity)
- 12 grams Fine Sea Salt (do not use iodized table salt)
- 15 ml Extra Virgin Olive Oil (for the dough mix)
The Finish and Brine
- 60 ml Extra Virgin Olive Oil (high quality, cold-pressed for topping)
- 1 tablespoon Maldon Sea Salt Flakes (for a crunchy finish)
- 2 sprigs Fresh Rosemary (leaves only, optional)
- 2 tablespoons Warm Water (to create a light emulsion with oil)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the Tipo 00 flour and the active dry yeast. If using honey instead of malt powder, dissolve it in the 400ml of water first.
-
2
Gradually add the water to the flour mixture. Use a sturdy spatula or your hands to mix until a shaggy, very wet dough forms and no dry flour remains.
-
3
Cover the bowl with a damp cloth and let it rest for 30 minutes (autolyse). This allows the flour to fully hydrate, making the sticky dough easier to handle.
-
4
After the rest, sprinkle the fine sea salt and 15ml of olive oil over the dough. Incorporate by folding the dough over itself repeatedly for about 5 minutes.
-
5
Perform a series of 'stretch and folds': grab one side of the dough, pull it upward, and fold it into the center. Rotate the bowl and repeat 4 times. Cover and rest for 20 minutes. Repeat this process 3 more times to build gluten structure.
-
6
Transfer the dough to a lightly oiled, airtight container. Place it in the refrigerator for 18 to 24 hours. This slow cold fermentation is the secret to the complex flavor and large air bubbles.
-
7
On the day of baking, remove the dough from the fridge 2 hours before you plan to cook. It should be bubbly and nearly doubled in size.
-
8
Generously oil a 13x18 inch (half-sheet) rimmed baking pan with extra virgin olive oil. Gently tip the dough into the pan, being careful not to pop the precious air bubbles.
-
9
Using oiled fingertips, gently ease the dough toward the corners of the pan. If it resists and shrinks back, let it rest for 15 minutes and try again until it covers the surface.
-
10
Preheat your oven to its highest possible setting (usually 500°F/260°C). If you have a baking stone, place it on the bottom rack.
-
11
Prepare the 'salamoia' (brine) by whisking the remaining olive oil and 2 tablespoons of water until emulsified. Drizzle this over the dough.
-
12
Dimple the dough deeply with your fingertips, creating 'wells' to catch the oil and salt. Sprinkle generously with Maldon salt flakes and rosemary if using.
-
13
Place the pan directly on the baking stone (or bottom rack). Bake for 12-15 minutes, then move to the top rack for the final 2-3 minutes to achieve a deep golden-brown leopard spotting.
-
14
Remove from the oven and immediately lift the pizza out of the pan onto a wire rack to prevent the bottom from steaming and becoming soggy.
-
15
Let it cool for at least 10 minutes. Slice into long rectangles using a pizza wheel or kitchen shears and serve warm.
💡 Chef's Tips
Use a high-quality Extra Virgin Olive Oil; since there are so few ingredients, the oil's flavor will shine through. Don't be afraid of the 'wet' dough; high hydration (80%) is essential for the airy, holey interior characteristic of Roman style. If your oven doesn't reach 500°F, use the highest setting and extend the bake time slightly until the crust is deeply bronzed. Avoid using a rolling pin at all costs; you want to preserve the CO2 bubbles created during the long fermentation. To reheat, place slices in a dry skillet over medium heat until the bottom crisps up again.
🍽️ Serving Suggestions
Split a warm slice horizontally and fill it with thin ribbons of Mortadella Bologna for the ultimate Roman street snack. Serve alongside a fresh Burrata cheese and heirloom tomatoes for a deconstructed Caprese. Pair with a crisp, dry Italian white wine like Frascati Superiore or a Vermentino. Enjoy as a 'table bread' dipped into a high-quality balsamic vinegar and olive oil reduction. Top with a smear of stracciatella cheese and a dollop of pistachio pesto for a modern twist.