Close your eyes and imagine the rustic bakeries of Rome: the warm, yeasty scent of fresh bread hanging in the air, the simple joy of a perfectly baked crust. That experience is the heart of Pizza Bianca.
Forget the sauce and the cheese—this is bread at its most elegant and soul-satisfying. Our recipe for the Best Pizza Bianca celebrates the power of simplicity. We’re talking about an impossibly light, airy crumb encased in a crisp, golden crust, generously brushed with high-quality olive oil and infused with the aromatic punch of fresh rosemary. A final sprinkle of flaky sea salt while it’s still warm from the oven is the non-negotiable finish, creating a symphony of texture and flavor in every single bite.
This isn’t just a recipe; it’s your ticket to creating an authentic Italian classic that is surprisingly simple to make at home. Let’s bake.
Prep and Cook Time
Prep Time: 20 minutes (plus 1.5 – 2 hours for rising)
Cook Time: 15 – 20 minutes
Total Time: 2 hours 5 minutes – 2 hours 40 minutes
Yield
1 large flatbread (approx. 8 servings)
Difficulty Level
Easy : This recipe is beginner-friendly! While the rising time requires patience, the hands-on steps are straightforward and require no special baking skills. If you can mix, knead, and use a rolling pin, you can absolutely master this Pizza Bianca.
Ingredients
For the Dough:
- 500 g (about 4 cups) bread flour
- 360 ml (1.5 cups) lukewarm water
- 7 g (1 packet) instant or active dry yeast
- 10 g (2 tsp) fine sea salt
- 15 ml (1 tbsp) olive oil
For the Topping:
- 2-3 tbsp high-quality extra virgin olive oil
- 2 tbsp fresh rosemary needles
- 1-2 tsp flaky sea salt (e.g., Maldon)
Instructions
1. Activate the Yeast:
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In a small bowl, combine the lukewarm water, yeast, and 1 teaspoon of the sugar (if using). Let it sit for 5-10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the flour.)
2. Make the Dough:
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In a large bowl or the bowl of a stand mixer, whisk together the bread flour and fine sea salt.
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Pour in the yeast mixture and 1 tablespoon of olive oil. Mix until a shaggy dough forms.
3. Knead the Dough:
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By Hand: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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By Stand Mixer: Fit with a dough hook and knead on medium speed for 5-7 minutes.
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The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. First Rise:
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Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape the Dough:
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Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.
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Punch down the risen dough and turn it out onto a lightly floured surface. Gently stretch and press it into a large rectangle or oval, about ½-inch thick, trying to retain as much air in the dough as possible.
6. Second Rise & Dimple:
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Transfer the shaped dough to a piece of parchment paper. Use your fingertips to press deep dimples all over the surface of the dough.
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Cover loosely and let it rest for 20 minutes.
7. Bake:
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Drizzle the dough generously with the extra virgin olive oil, making sure it pools in the dimples. Sprinkle evenly with fresh rosemary needles.
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Carefully transfer the pizza (on the parchment paper) to the preheated pizza stone or a baking sheet.
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Bake for 15-20 minutes, until the crust is deep golden brown and puffed.
8. Finish and Serve:
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Remove the Pizza Bianca from the oven and immediately sprinkle with the flaky sea salt.
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Let it cool for a few minutes on a wire rack before slicing into strips or squares. Serve warm.
Tips for Success
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Weigh Your Flour: For the most consistent results, use a kitchen scale. Too much flour is the most common mistake, leading to a dense, dry crust.
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“Lukewarm” is Key: Your water should be around 105-115°F (40-46°C). Too hot will kill the yeast; too cold will drastically slow down rising.
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Don’t Skip the Dimples: Pressing deep dimples with your fingertips isn’t just for looks. It creates little pockets for the olive oil to pool, resulting in incredibly flavorful bites.
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A Hot Oven is Non-Negotiable: Make sure your oven is fully preheated. For an extra-crispy bottom, use a preheated pizza stone or baking steel.
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Fresh is Best: Use fresh rosemary for the brightest flavor. Dried rosemary can become woody and sharp.
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Salt Last: Always add the flaky sea salt after baking. This preserves its texture and gives you that delightful salty crunch in every bite.
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Let it Cool Slightly: Resist the urge to cut it immediately! Letting it cool for 5 minutes on a wire rack allows the crumb to set, making it easier to slice and improving the texture.
Serving Suggestions
Your freshly baked Pizza Bianca is a versatile star! Here are delicious ways to enjoy it:
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The Classic Appetizer: Serve it warm, torn into rustic pieces, alongside a small bowl of high-quality extra virgin olive oil and balsamic vinegar for dipping.
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As a Bread Basket Replacement: This is far more special than a standard dinner roll. Place a whole, warm slab on a wooden board in the center of the table and let everyone tear off their own piece.
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With Charcuterie & Cheese: It’s the perfect vehicle for a board. Pair it with salty prosciutto, creamy mozzarella di bufala, sharp Parmesan, and ripe figs for an ultimate antipasto platter.
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For a Simple Meal: Top slices with fresh arugula, a squeeze of lemon juice, and shavings of Parmesan for a light lunch. It also makes a fantastic base for a white pizza – add ricotta, sautéed mushrooms, and a little mozzarella before baking.
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With Soups & Salads: Use it to scoop up hearty soups like Pasta e Fagioli or serve alongside a bright, lemony Caesar salad. It’s perfect for soaking up every last bit of flavor.
| Nutrient | Per 1 tsp (approx. 6g) |
|---|---|
| Calories | ~220 kcal |
| Protein | 6 g |
| carbohydrates | 35 g |
| Fat | 6 g |
| Sodium | 580 g |
| Dietary Fiber | 1 g |
*Note: The following nutritional data is an estimate calculated for one serving (1/8 of the recipe) and can vary based on specific ingredients and portion sizes.
Q&A
Q&A: Best Pizza Bianca with Rosemary Olive Oil and Sea Salt
1. Can I use all-purpose flour instead of bread flour?
Yes, you can. However, bread flour has a higher protein content, which creates more gluten and gives the Pizza Bianca its signature chewy, airy texture. With all-purpose flour, the crust will be slightly softer and less chewy.
2. My dough isn’t rising. What went wrong?
The most common culprits are old/expired yeast or water that was too hot (which kills the yeast) or too cold (which makes it dormant). Ensure your yeast is fresh and your water is lukewarm (about 105-115°F or 40-46°C).
3. Can I make the dough ahead of time?
Absolutely! After the first rise, punch down the dough, place it in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about an hour before shaping and baking.
4. I don’t have a pizza stone. How can I get a crispy crust?
Preheat a heavy baking sheet or a cast-iron skillet in the oven for at least 30 minutes before baking. Slide your Pizza Bianca (on its parchment paper) directly onto the hot surface to mimic the effect of a pizza stone.
5. Why do I add the sea salt after baking?
Adding flaky sea salt after baking preserves its delicate crunch and intense salty flavor. If you add it before, it will likely dissolve into the dough in the oven.
6. Can I add other toppings?
While classic Pizza Bianca is minimalist, you can add toppings after baking. Thinly sliced garlic (added before baking), fresh arugula, or shavings of Parmesan cheese are delicious additions.
7. How should I store leftovers?
Store any leftover Pizza Bianca in a paper bag at room temperature for up to 2 days. Reheat it in a 350°F (175°C) oven for 5-10 minutes to restore its crispness. Avoid storing it in plastic, as it will make the crust soft and chewy.
The Conclusion
Simple Perfection
There you have it—the secret to a truly spectacular Pizza Bianca is not in a long list of complicated ingredients, but in the quality of a few key components and the patience to let the dough work its magic.
This recipe proves that you don’t need elaborate toppings to create something utterly unforgettable. The crisp, golden crust, the soft and airy interior, the fragrant rosemary, and the final crunch of flaky salt come together in a harmony of textures and flavors that is simply unbeatable.
We hope this Pizza Bianca becomes a staple in your home kitchen, a recipe you turn to for impressing guests, elevating a simple soup, or enjoying the pure, satisfying pleasure of baking your own bread.
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