Pizza Bianca Romana
Rome's iconic white pizza — pizza bianca, not a pizza with toppings, but a simple sheet of Roman-style dough (high hydration, very crispy on the outside and chewy inside) baked in the oven and seasoned only with extra-virgin olive oil and flaky salt. Eaten as a snack from bakeries, filled with mortadella or prosciutto for the most perfect Roman sandwich.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dissolve yeast in water. Mix with flour, salt and olive oil — the dough is extremely wet. Use a scraper; do not add flour. Fold the dough in the bowl every 30 minutes for 2 hours (stretch and fold technique).
About 4 min
Oil a deep baking tin 30x40cm. Tip dough in; do not punch. Dimple and stretch gently with oiled fingers. Rest 30 more minutes.
About 9 min
Dimple the surface deeply. Drizzle generously with EVOO. Scatter flaky salt.
About 9 min
Bake at 250°C for 15–20 minutes until deeply golden on top and the bottom (lift with a spatula to check) is golden and crispy.
About 9 min
Rest 5 minutes. Cut and eat as is, or stuff with mortadella for the definitive Roman experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 260
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 6 g
- Fibre
- 2 g
- Sugar
- 1 g
- Sodium
- 560 mg
Contains: gluten
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Recipe by Boon Tools.