Is there anyone out there who doesn’t like pizza? Initially, I say no, no that isn’t possible. And if you think you don’t like pizza, then you need Pizza Bianca.
Now, I think everyone likes pizza.
Still though, I’m practical and I realize that not all pizza is made alike.
Pizza Bianca though, is a traditional flatbread pizza flavored with salt, rosemary, garlic and olive oil.
Jim Lahey’s famed recipe comes from his bakery, The Sullivan Street Bakery in New York City.
I was never smart enough to go there when I lived in New York, but thanks to the internet, we can all enjoy one of his trademark bread recipes at home.
Pizza Bianca is great as a snack, appetizer or paired with a large salad some prosciutto for a light meal on a warm spring evening.
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon sugar
- 1 teaspoon instant dry yeast
- 3 tablespoons extra-virgin olive oil
- 1 sprig fresh rosemary
- Combine flour, ½ teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
- Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
- Put dough on a lightly floured baker’s peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about ¼ inch. Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
- Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to about 520 degrees F. Slide pizza onto baking stone with the baker’s peel. If you don't have a baking stone, an upside down, preheated cookie sheet will do the trick. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.
4 Comments
Dana
April 5, 2010 at 2:55 pmI made that a couple of weeks ago and we all loved it. Yours turned out great!
kat
April 5, 2010 at 10:11 amThis is totally my favorite kind of pizza!
Kristen
April 5, 2010 at 8:19 amI can’t imagine not liking pizza. I’d be happy to eat pizza each and every day, I love it that much 🙂
Daryl
April 4, 2010 at 4:04 pmMust have that pizza-now BUT without the rosemary!!!