Pizza Bianca
This simple Pizza Bianca features a chewy, airy dough brushed with olive oil and sprinkled with sea salt. It's a versatile snack that can be enjoyed plain or topped with your favorite ingredients, offering a subtle yet satisfying flavor.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 368 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 200 mlwarm water
- 1 tbspolive oil
- 0.5 tspsalt
topping
- 2 tbspolive oil
- 0.5 tspflaky sea salt
Equipment
large bowl · baking sheet · parchment paper · wooden spoon · oven
The method
Step by step
- 1
In a large bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: Ensure the water is warm (around 40-45°C) but not hot, to activate the yeast without killing it.
- 2
Add all-purpose flour, olive oil, and salt to the yeast mixture.
About 2 min
- 3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
- 5
Lightly oil the same large bowl, place the dough in it, and turn to coat.
About 1 min
- 6
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 7
Preheat your oven to 220°C (425°F) with a baking sheet or pizza stone inside.
About 15 min
Cook’s note: Preheating the baking surface ensures a crispier crust.
- 8
Gently punch down the risen dough to release the air.
About 1 min
- 9
Transfer the dough to a piece of parchment paper and stretch it into a rectangle or oval shape, about 1/2 inch thick.
About 3 min
Cook’s note: You can use your fingertips to gently dimple the surface of the dough.
- 10
Brush the dough generously with olive oil and sprinkle with flaky sea salt.
About 1 min
Cook’s note: Don't be shy with the olive oil, it contributes to the signature flavor and texture.
- 11
Carefully slide the parchment paper with the dough onto the hot baking sheet or pizza stone.
- 12
Bake for 12-15 minutes, or until the crust is golden brown and cooked through.
About 15 min
Cook’s note: Keep an eye on it to prevent over-browning.
- 13
Remove from the oven, let cool slightly on a wire rack, then slice and serve.
About 5 min
Cook’s note: Pizza Bianca is best enjoyed warm.
Per serving
Nutrition
- Calories
- 368.2kcal
- Protein
- 8.2g
- Carbs
- 57.7g
- Fat
- 11g
- Fibre
- 2.5g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pizza Bianca in an airtight container at room temperature.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until warmed through.
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