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Saffron and Honey

Eat Chic

August 3, 2017

Pizza bianca

Who does not love pizza? (show me that person!) And what about doughy foccacia? I dare say that, for a summer’s day, it is the perfect compliment to aperitif hour. The pizza bianca is an “in between” – between a flatbread and a focaccia, with endless topping options.

Pizza bianca was first made famous stateside by Jim Lahey at Sullivan St Bakery (and I first tried it when we served it at the Breslin), it manages to be both crispy and doughy at the same time.

After some experimentation, I have adapted Lahey’s no knead technique into this recipe – top it with flaky sea salt and fresh herbs (I used rosemary from my little herb garden) and enjoy!

Note: The no knead method requires this dough to rest overnight so, factor that into your timing!

{ps.} Need an herb primer? Here are my three favorites.

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Pizza bianca
Author: Saffron & Honey
Recipe type: Main
Cuisine: Italian
Prep time:  24 hours
Cook time:  15 mins
Total time:  24 hours 15 mins
 
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.
3.5.3226


Reader Interactions

Comments

  1. Cecilia BuysWheeler Gunther says

    August 3, 2017 at 11:27 pm

    Oh I LOVE pizza bianca. I rise it in the fridge for days sometimes! Thank you for the reminder – I have family coming this will be perfect! Hope all is well with you!! c

    Reply
    • saffronandhoney says

      August 4, 2017 at 5:51 pm

      Thank you, C!! Hope you have a lovely weekend xx

      Reply

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