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.
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