Name: Pizza Bianca (Roman White Pizza)
Yield: Makes one focaccia, about 30 cm in diameter
Cuisine: Italian
Ingredients: 1½ teaspoons fine granulated active dried yeast or instant yeast; 350 g strong white bread flour; 2 tablespoons olive oil, plus more for drizzling; 225 g room-temperature tap water, about 24°C; kosher salt or Maldon sea salt for sprinkling; ¾ teaspoon fine sea salt; Maize meal for the peel

Preparation info

Makes
one
focaccia, about 30 cm in diameter

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Though this pizza is anything but pure white, it’s relatively un-adorned, since it has no tomato or other topping. It’s basically a thin focaccia sprinkled with oil and salt. In Rome, many pizzerias that also serve other food make freshly baked pizza bianca to serve at the table in place of bread.

Ingredients

1½ teaspoons fine granulated active dried yeast or instant yeast
225 g room-temperature tap water, about 24°C

Method

In the bowl of an electric mixer, whisk the yeast into the water and then whisk in the oil. Add the flour to the bowl and use a rubber spatula to mix, scraping up from the bottom of the bowl, until all the flour is moistened.
Place the bowl on the mixer with the dough hook and mix on the lowest speed for 2 minutes, then let rest for 10 minutes.
Sprink