Pizza Bianca

Roman White Pizza

Preparation info
  • Makes


    focaccia, about 30 cm in diameter
    • Difficulty


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.


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


  1. 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.
  2. 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.
  3. Sprink