Pizza Bianca Romana

Ingredients · 4 servings

• 600 gPizza dough, room temperature
• 3 tbspExtra virgin olive oil
• 6 gCoarse salt
• 1 tbspRosemary, chopped

Equipment

oven, mixing bowl, pastry brush, sheet pan, kitchen towel, oven mitts, measuring spoon, cutting board, knife

Instructions

1. 1
   Mise en place

   Gather 600 g pizza dough, oil, salt, rosemary, a sheet pan, scale, bowl, brush, towel, and oven mitts before heating the oven. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Heat oven

   Heat the oven to 204°C / 400°F and place a sheet pan inside for a crisp Roman bakery style base. · 15 min

   What to look for: The oven is fully hot and the pan feels heated through.

3. 3
   Rest dough

   Rest the dough in an oiled bowl until relaxed and slightly puffy, so it stretches without tearing when pressed. · 20 min

   What to look for: The dough looks softer, smoother, and lightly risen.

4. 4
   Shape dough

   Press the dough on the warm oiled pan with fingertips, stretching it thinly to the edges while leaving shallow dimples. · 5 min

   What to look for: The dough covers the pan in a thin layer with small dimples across the surface.

5. 5
   Season surface

   Brush the surface with remaining extra virgin olive oil, then scatter coarse salt and rosemary evenly over the dimples. · 2 min

   What to look for: The top glistens with oil and the rosemary is evenly spread.

6. 6
   Bake pizza

   Bake at 204°C / 400°F until the top is pale gold, blistered in spots, and crisp at the edges. · 18 min

   What to look for: The crust is pale golden with browned blisters and dry crisp edges.

7. 7
   Serve warm

   Serve warm in squares as a Roman side bread, plain, with the crumb ready to split and fill in bakery style. · 2 min

   What to look for: The pizza is sliced into neat squares and still warm.