Photograph of the finished Pizza bianca romana

Italy · Pizza trắng dầu ô liu Bianca romana

Pizza bianca romana

1 hr 40 min Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Olive oil Olive oil 240 ml
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Salt Salt 24 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 320 g

Method

  1. 1 Knead the flour with very little yeast and water until it reaches 80 percent of its weight in 15 minutes.
  2. 2 A high water content in the dough is essential for creating a hollow, large-volume interior in the Roman-style bread.
  3. 3 Let it rest in the refrigerator for 24 hours, then fold the dough four times in a baking tray coated with olive oil.
  4. 4 Spread the dough into a thin rectangle, then press with your fingers to create indentations all over the surface.
  5. 5 The bread has no sauce and no cheese, just olive oil and coarse salt, so the dough has to be really good.
  6. 6 Bake at the highest heat for 12 minutes, then slice horizontally and use as prosciutto sandwiches while still warm.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 6: spray both sides of the white pizza with oil, run the oven at 260 degrees for 8 minutes and flip quickly at minute 4; the crust will crisp up sooner, make small pizzas before adding prosciutto.

Start cooking