Pizza bianca
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Pizza bianca is somewhere between a pizza and a focaccia, and its crunchy crust makes for a perfect accompaniment to your summer night.
Ingredients
  • 500 grams or about 3.25 cups bread flour
  • 2 teaspoons kosher salt
  • 1.5 teaspoons instant or rapid-rise yeast
  • 375 grams or about 1 cup plus 10 tablespoons lukewarm water
  • .25 cup extra-virgin olive oil
  • For topping: rosemary, coarse sea salt, garlic,cheese, chives etc.
Instructions
  1. In a large mixing bowl, whisk together flour, salt, and yeast. Slowly add in water and stir with a wooden spoon until there is no dry crumb. Cover with plastic wrap and let rest overnight at room temperature.
  2. Flour the dough a bit (as well as your hands!) - this dough is wet! Then, set the floured dough onto a floured, parchment-lined baking sheet, right in the middle. Cover with a kitchen towel and let rise for 2-3 hours.
  3. Heat your oven as high as it will go, same as making pizza! This is about 550F on my oven. You can use a pizza stone, if you'd like.
  4. Stretch the dough into a rectangular shape on the parchment, being as even as you can. Sprinkle with olive oil and top with salt and some herbs (I like to reserve some to add fresh out of the oven).
  5. Bake for 10-12 minutes. Cool slightly, then cut into squares, top with rosemary or other herbs, and serve immediately.
Recipe by Saffron and Honey at https://saffronandhoney.com/pizza-bianca/