Pizza Bianca

Pizza Bianca is a delightful Roman-style pizza known for its crisp and incredibly chewy crust. Unlike traditional pizzas topped with tomato sauce and various toppings, Pizza Bianca is kept simple, usually adorned with olive oil, rosemary, and kosher salt. The key to achieving the perfect texture lies in the superhydrated dough, which imparts a chewy and satisfying bite. In this recipe, we will guide you through the process of creating the ultimate Pizza Bianca, complete with a tender and crispy crust topped with aromatic rosemary and a hint of salt. Whether served as a snack, light entrée, or party dish, this pizza will undoubtedly impress your guests and satisfy your cravings for a truly authentic Roman experience.

MAKES ONE 17 BY 12-INCH PIZZA, SERVES 6 TO 8

INGREDIENTS:

• 3 cups (15 ounces) all-purpose flour
• 1⅔ cups water, room temperature
• 1¼ teaspoons salt
• 1½ teaspoons instant or rapid-rise yeast
• 1¼ teaspoons sugar
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 tablespoons fresh rosemary leaves

INSTRUCTIONS:

1. Using a stand mixer fitted with a dough hook, mix flour, water, and salt together on low speed until no areas of dry flour remain, which should take around 3 to 4 minutes. Be sure to scrape down the bowl as needed.
2. Turn off the mixer and let the dough rest for 20 minutes.
3. Sprinkle yeast and sugar over the dough, and knead on low speed until fully combined, which usually takes around 1 to 2 minutes. Increase the mixer speed to high and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl. This typically takes 6 to 10 minutes. The dough will only pull away from the sides while the mixer is running, and it will fall back to the sides when the mixer is off.
4. Coat a large bowl with 1 tablespoon of olive oil, rubbing excess oil from your fingers onto the blade of a rubber spatula. Use the oiled spatula to transfer the dough to the prepared bowl and pour 1 tablespoon of oil over the top. Flip the dough once to ensure it is well coated with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until it is nearly tripled in volume, and large bubbles have formed. This usually takes 2 to 2½ hours. If preferred, the dough can be refrigerated for up to 24 hours. Before proceeding with step 4, bring the dough to room temperature, which takes about 2 to 2½ hours.
5. One hour before baking, adjust the oven rack to the middle position and place the baking stone on the rack. Preheat the oven to 450 degrees. Coat a rimmed baking sheet with 2 tablespoons of oil. Turn the dough out onto the prepared baking sheet along with any oil in the bowl. Press the dough out toward the edges of the baking sheet using your fingertips. Be careful not to tear the dough. If the dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch it again. Let the dough rest until it becomes slightly bubbly, which takes around 5 to 10 minutes. Use a dinner fork to poke the surface of the dough 30 to 40 times and sprinkle with kosher salt.
6. Bake the pizza until it turns golden brown, which usually takes 20 to 30 minutes. Sprinkle rosemary over the top and rotate the baking sheet halfway through baking. Use a metal spatula to transfer the pizza to a cutting board. Lightly brush the dough with the remaining 1 tablespoon of olive oil. Slice and serve immediately.

VARIATIONS:

Pizza Bianca with Tomatoes and Mozzarella

• Place 1 (28-ounce) can of crushed tomatoes in a fine-mesh strainer set over a medium bowl. Let it sit for 30 minutes, stirring 3 times to allow juices to drain.
• Combine ¾ cup of the tomato solids, 1 tablespoon of extra-virgin olive oil, and ⅛ teaspoon of salt in a small bowl. Save the remaining solids and juice for another use.
• Omit kosher salt and rosemary. Bake the pizza until spotty brown, which typically takes 15 to 17 minutes. Remove the pizza from the oven, spread the tomato mixture evenly over the surface, and sprinkle with 1½ cups of shredded mozzarella. Do not brush the pizza with the remaining 1 tablespoon of oil. Return the pizza to the oven and continue baking until the cheese starts to brown in spots, usually taking 5 to 10 minutes longer.

Pizza Bianca with Caramelized Onions and Gruyère

• Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over high heat until the butter is melted. Stir in 1 teaspoon of packed light brown sugar and ½ teaspoon of salt, then add 2 pounds of onions, halved and sliced ¼ inch thick. Stir to coat.
• Cook, stirring occasionally, until the onions begin to soften and release some moisture, which usually takes about 5 minutes. Reduce the heat to medium and continue cooking, stirring often, until the onions are deeply browned and slightly sticky, typically taking 35 to 40 minutes longer. If the onions are sizzling or scorching, reduce the heat. If the onions are not browning after 15 to 20 minutes, increase the heat.
• Off the heat, stir in 1 tablespoon of water and season with pepper to taste. Transfer to a large plate and let it cool to room temperature.
• In step 5, bake the pizza until spotty brown, which typically takes 15 to 17 minutes. Remove the pizza from the oven, spread the caramelized onions evenly over the surface, and sprinkle with 2 cups of shredded Gruyère and 2 teaspoons of minced fresh thyme. Do not brush the pizza with the remaining 1 tablespoon of oil. Return the pizza to the oven and continue baking until the cheese starts to brown in spots, usually taking 5 to 10 minutes longer.

By experimenting with these variations, you can create different flavor profiles and cater to various tastes, making Pizza Bianca a versatile and delightful dish for any occasion.