All doughs lead to Rome
Pizza bianca (which means “white pizza” in Italian) is a popular snack sold at bakeries in Rome. This type of pizza might seem a little strange at first, because it isn’t topped with any tomato sauce or cheese, but trust us, it’s delicious!
Traditionally, pizza bianca is baked directly on the “floor” (or the stone bottom) of a pizza oven and is lightly charred, bubbly, and mostly flat. For the following recipe, we bake the dough in a baking pan, which makes it puff up like another Italian specialty, focaccia. So, think of this recipe as a pizza bianca-focaccia mash-up. Buon appetito!
Roman-Style Focaccia
Serves 8
For the dough:
3 cups (15 ounces) all-purpose flour
1 1/2 teaspoons instant or rapid-rise yeast
1 1/2 teaspoons sugar
1 2/3 cups (13 1/2 ounces) room-temperature water
1 1/2 teaspoons kosher salt
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