Pizza Bianca
Indulge in a crispy, fragrant Pizza Bianca topped with fresh rosemary and a drizzle of olive oil. Perfectly simple!
Ingredients
- 700 g wheat flour
- 5 g dried yeast
- 12 g fine salt
- 5 dl lukewarm water
- 3 tbsp olive oil
- 2 tbsp olive oil for brushing
- 1 tbsp coarse salt
- 1 sprig rosemary
How to make it
- Mix the wheat flour, dried yeast, fine salt, lukewarm water and 3 tbsp olive oil in a large bowl until a rough dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour, until visibly puffy and about doubled in size.
- Press the dough out onto a well-oiled baking tray with your fingertips, stretching it into a wide rectangle without knocking out all the air.
- Cover and let it rise again for 30 minutes, then press small dimples across the surface with your fingertips.
- Brush the top with the 2 tbsp olive oil, scatter over the coarse salt, and strip the rosemary leaves from the sprig so they fall evenly across the dough.
- Bake at 220 C for 18 to 22 minutes, until the crust is deep golden and crisp at the edges.
- Cool for 5 minutes, then cut into 4 portions and serve warm on a flat plate with the surface glossy with oil and the rosemary visible on top.
