Roman-Style Pizza Bianca

Pizza Bianca, a beloved Roman street food, is a simple yet flavorful flatbread known for its airy texture and crisp golden crust. Traditionally enjoyed as a snack or sandwich base, this no-knead version simplifies the process while preserving its signature chewiness and delicate flavor. Infused with fragrant rosemary and finished with a drizzle of extra-virgin olive oil, this recipe delivers an authentic taste of Italy with minimal effort. Perfect for sharing, it pairs beautifully with cured meats, cheeses, or enjoyed on its own as a rustic treat.

Ingredients (Makes 2 pizzas (serves 4-6))

Ingredients

200g (1½ cups) all-purpose flour, plus more for dusting
1g (¼ teaspoon) active dry yeast
4g (½ teaspoon) fine sea salt
4g (¾ teaspoon) sugar
175g (¾ cup) cool water, plus more if needed

For Serving/Garnishing

20 fresh rosemary leaves
4g (½ teaspoon) coarse sea salt
30g (about 3 tablespoons) extra-virgin olive oil for drizzling, plus more for the bowl

Nutrition Information (per 100g)

Calories: 250
Fat: 7
Protein: 6
Carbohydrates: 40
Fiber: 2

Directions

Mixing the Dough

1. In a medium bowl, combine flour, yeast, fine sea salt, and sugar. Add water and mix with a wooden spoon or hands for at least 30 seconds until a soft, slightly sticky dough forms. If needed, add up to 2 tablespoons more water.

First Rise

2. Lightly coat a large bowl with olive oil and transfer the dough into it. Cover with plastic wrap or a plate and let rise at room temperature (about 72°F) for 9 to 12 hours, until doubled in size.

Shaping and Second Rise

3. Generously flour a work surface and scrape the dough onto it. Fold it over itself 2 or 3 times, then divide into 2 flat balls. Place in a warm, draft-free spot, covered with a damp tea towel, and let rise for 1 to 2 hours until doubled in volume.

Preheating the Oven

4. Half an hour before the second rise ends, place a pizza stone in the oven about 8 inches from the broiler. Preheat to 500°F (260°C) for 30 minutes, then switch to broil for 10 minutes.

Shaping and Baking

5. Shape one dough ball into a disk and place it on a floured peel. Sprinkle with half of the rosemary and create dimples across the surface using fingertips.

Baking

6. Slide the dough onto the hot baking stone using quick, jerking motions. If sticking, gently lift the edges and add more flour to the peel. Broil for about 3½ minutes until pale in the dimples but golden elsewhere.

Finishing and Serving

7. Transfer the pizza to a rack, sprinkle with half of the coarse salt, drizzle with half of the olive oil, and let cool for a few minutes before slicing. Repeat with the second dough ball.

Cookix's Secrets

Alternative Cooking Method

Bake at 475°F (245°C) for 10-12 minutes if broiling is not an option.

Bold Flavor Enhancements

Add crushed garlic or chili flakes to the olive oil before drizzling.

Dough Handling

Ensure the dough is slightly sticky for optimal texture. If too dry, add a little more water.

Healthier Version

Use whole wheat flour for a nuttier flavor and added fiber.

Oven Setup

A pizza stone helps achieve a crisp crust. If unavailable, use an inverted baking sheet preheated in the oven.

Regional Ingredient Substitutions

Replace rosemary with thyme or oregano for a different herbal profile.

Seasonal Tweaks

Top with thinly sliced tomatoes or caramelized onions for a seasonal twist.

Serving Suggestions

Pair with cured meats, cheeses, or use as a base for sandwiches.

Ask Cookix, your sous-chef