Pizza Bianca Recipe

Pizza Bianca Recipe
By The Cooking World, Editorial Staff
February 12, 2021

il Buco Pizza Bianca Recipe

To continue with our We Cook Books series, we decided to share with you a mouth-watering Pizza Bianca recipe from the Il Buco cookbook.

Pizza Bianca is everywhere in Rome. Although Romans don’t by and large like eating on the move, chances are you will see people wandering along with folded pieces of this "white pizza" simply sprinkled with coarse salt and sometimes rosemary, either plain or filled, often with a couple of slices of prosciutto or mortadella.

25 minutes
30 minutes
1 (43 cm/17") pizza


500 g (2 cups) all-purpose flour
375 g (1 1/2 cups) warm water (between 78 ºF and 90 ºF)
150 g (3/4 cup) sourdough starter
3 g (1 tea spoon) instant dry yeast
10 g (3 teaspoons) fine sea salt
5 g (1 1/2 teaspoons) white granulated sugar
75 g (5 tablespoons) extra virgin olive oil, divided
1,75 g (1/4 teaspoon) flaked sea salt
1 sprig rosemary, leaves stripped

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  1. In the bowl of a stand mixer (or a large bowl if working by hand), place the flour, water, sourdough starter, and yeast. Using the dough hook attachment, mix at low speed for 5 minutes until a dough forms. Increase the speed to medium and mix for an additional 4 to 5 minutes, until the dough begins to form a satiny finish and begins to pull away from the sides of the bowl. (If mixing by hand, use a bowl scraper to mix until a dough forms, approximately 10 minutes.) Let the dough rest in the bowl, covered with a kitchen towel, for 20 minutes.
  2. Meanwhile, in a small bowl, mix together the fine sea salt and sugar. After the dough has rested, sprinkle the salt and sugar mixture over the dough and cut it in using a bowl scraper until well incorporated and you don't feel any granules in the dough.
  3. Coat a half sheet pan with 2 tablespoons of olive oil. Form the dough into a round, then add 1 tablespoon olive oil to the top of the dough, spreading it over the entire surface of the dough to prevent it from frying out. Place the dough round on the prepared sheet tray, cover in plastic, and place in the refrigerator to proof overnight.
  4. Preheat the oven to 230 ºC (450 ºF). Take the dough out of the refrigerator and let it come to room temperature. Drizzle the dough with 1 tablespoon of the olive oil. Then use your fingers to gently dimple the dough, pressing your finger down to the bottom of the sheet pan, being careful not to pierce the dough. There should be lots of bubbles, hills, and valleys, and the dough should be relatively even across the round. Drizzle the dimpled dough with the remaining tablespoon of olive oil and sprinkle with the coarse sea salt and rosemary leaves.
  5. Place the sheet pan in the middle of the oven. let bake for 15 minutes, then rotate the pan and continue baking until puffed, golden, and crispy at the edges, about 15 minutes more. Using an offset spatula or a knife, check the bottom of the focaccia; if it's golden brown, then it is ready. Let it cool completely on a cooling rack.
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