Pizza bianca romana

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.