No-Roll Pizza Bianca
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior. Traditional Pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes rosemary. We wanted to mimic the texture and flavor of this pizza in a home oven without having to […]
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior.
Traditional Pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes
rosemary. We wanted to mimic the texture and flavor of this pizza in a home oven without having to rely on a peel to
transfer the wet, sticky dough to the oven.
Serves 4
Serve the pizza with soup or salad as a light entr
Ingredients
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
2 tablespoons fresh rosemary leaves
Instructions
1. Mix flour, water, and table salt in bowl of standing mixer fitted with dough hook on low speed, until no areas of dry
flour remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest for 20
minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Coat rimmed baking sheet (18 by 13 inches) with remaining 1 tablespoon oil. Using rubber spatula, turn dough out
onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times and sprinkle with kosher salt.
6. Bake until golden brown, 20 to 25 minutes, sprinkling rosemary over top and rotating baking sheet half way
through baking. Using metal spatula, transfer pizza to cutting board. Slice and serve immediately.
