Pizza Bianca Roman Flatbread
Pizza bianca is a type of flatbread originating in Rome. It is a plain yeast flatbread which more closely resembles focaccia. It can be split and filled with ingredients or used as a tough for pizza.
Equipment
- 1 Medium Bowl
- 1 large bowl
- 1 Flat Surface Cutting Board or Clean Counter Space
- 2 cookie sheets
- 1 pizza stone
Ingredients
- 1 1/4 oz Dry Yeast packet
- 1 pinch sugar
- 1 1/2 cups warm water
- 3 cups bread flour + more for dusting
- 1 1/2 tsp Kosher salt + more to sprinkle
- 2 tbsp Extra Virgin Olive Oil + more for brushing
Instructions
- Stir the yeast, sugar, and warm water in a medium bowl. Let sit until foamy (about five minutes).
- Wish the flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix with your hands until dough is smooth.
- Cover bowl with plastic wrap or warm damp towel and set aside in warm place until dough doubles in size (about one hour).
- Turn the dough out onto a lightly floured surface and knead for about five minutes until slightly elastic. Add more flour if dough is too sticky to handle.
- Return the dough to the bowl, cover and set aside until doubled in size (about one hour).
- Brush two cooking sheets with olive oil.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic. Sprinkle with flour if dough is too sticky.
- Cut the dough in half and form into two balls if making into flatbread. Roll out each ball into a 12x3 inch rectangle about 1/2 inch thick.
- Transfer each dough rectangle to a cooking sheet and let rest uncovered until a dry crust forms on top. 1 1/2 to 2 hours.
- Move racks in the oven to the middle and lowest positions. Place a pizza stone on the lowest rack. Preheat oven to 475 degrees.
- Press your finger tips through the dry crust on top of the crust to make a spotted pattern. Gently stretch each dough to a 14x4 inch rectangle. Brush tops with olive oil and sprinkle with salt.
- Place one cooking sheet of dough on the pizza stone in the oven and bake for about seven minutes or until the bottom of the bread is golden brown.
- Transfer to the middle rack and bake for an additional five minutes or until golden all over.
- Remove from the oven and brush with olive oil and sprinkle with salt. Let cool on the cooking sheet on a baking rack.
- Repeat with the second batch of dough.
