Pizza Bianca Romana
A Roman olive-oil flatbread common in bakeries around Vatican City, with a crisp golden crust and an airy interior.
Prep
25m
Cook
18m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gType 00 Flour
- 7gActive Dry Yeast
- 340mlWater (lukewarm)
- 25mlExtra Virgin Olive Oil
- 10gSalt
Topping
- 20mlExtra Virgin Olive Oil
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the type 00 flour, active dry yeast, and salt in a large bowl.
- 02
Add the water and the extra virgin olive oil, then mix until a sticky dough forms.
- 03
Knead until smooth and elastic, cover, and let the dough rise until doubled in size.
- 04
Stretch the dough onto an oiled tray and let it rest until puffy.
- 05
Dimple the surface with your fingertips, drizzle with the extra virgin olive oil, and sprinkle over the salt.
- 06
Bake at 220°C (428°F) until deeply golden and crisp at the edges.
- 07
Cool briefly, then slice and serve warm.
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