![Photo of pizza bianca recipe a plain flatbread with olive oil and herbs on a cutting board.](https://assets.epicurious.com/photos/54b876f04bf78b800d89a1d8/1:1/w_2560%2Cc_limit/51244210_pizza-bianca_1x1.jpg)
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Active Time
30 minutes
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Total Time
3 hours 20 minutes or overnight
This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.
Ingredients
Makes 1 approximately 11 x 16 inch pizza
Special equipment:
Step 1
Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.
Step 2
Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.
Step 3
Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.
Step 4
Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.
Step 5
Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.
Step 6
Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.
Leave a Review
Reviews (6)
Back to TopApparently, I am the first one to actually make this recipe. Everyone else has either just commented on their memories and thoughts, or else bought store bought dough. The dough was as described: wet, sticky and fluid. It did not change much after the rise. I spread it into the pan. It had the consistency of marshmallow fluff: semi liquid. It would not stipple, and poking it with a fork did nothing except have dough stick to the fork. Final product was mediocre. (Definitely not a foccacia.) The idea seemed great, and I will look elsewhere for a pizza Bianca recipe. But this one will be erased from my recipe box.
dvm1984
Vienna, VA
12/28/2019
This is a great kind of pizza. We add sliced fresh jalapenos. If you dont have time to make the dough, just buy the dough at the grocery store. The fresh rosemary is essential!!!
rutho1
9/5/2016
Oh, pizza bianca with rosemary and raw potatoes! I had it in Rome
bmaria-599452
Sweden
9/4/2016
To Worldbeat: This would indeed be called "pizza bianca" in Italy. And the word "focaccia" is used to refer to a bread that puffs up into a huge crispy balloon like shape.
aepriester
8/19/2016
I have not yet made this, but I can see that this is an outstanding dough recipe... This is wonderful! (And, pizza from Naples, is thin crusted...) Excellent. I cannot wait to make it. Thank you, so very much!
adeletiberio
Brooklyn, NY
6/11/2016
Pizza? This isn't a pizza - it's focaccia. Get it straight.
worldbeat
Oakland, CA
4/16/2016