The Art of Authentic Roman Pizza Bianca Creation and Italian Baking Mastery

Perfect Dough Development Mastery

Master the technique of creating properly developed dough with ideal texture and flavor.

Cheese Layering Excellence

Learn the skill of balancing multiple cheeses for optimal melting and taste harmony.

Oil Infusion Perfection

Perfect the method of gently infusing olive oil with aromatic herbs and garlic.

Oven Temperature Technique

Master the art of using high heat for crispy crust and properly melted toppings.

Finishing Strategy

Learn optimal techniques for final seasoning and presentation of authentic Pizza Bianca.

Italian Pizza Mastery Secrets for Perfect Roman-Style Pizza Bianca Creation

Dough Quality: Use 00 flour if available for authentic Italian texture and flavor.

Stone Temperature: Ensure pizza stone is fully preheated for crispy crust bottom.

Oil Infusion: Gently warm oil with aromatics - don't let garlic burn or brown.

Cheese Distribution: Distribute cheeses evenly for consistent melting and flavor balance.

Crust Technique: Roll dough thin but not transparent for proper texture contrast.

Timing Coordination: Work quickly when assembling to prevent dough from becoming soggy.

Pizza Bianca: Classic Roman White Pizza with Rosemary and Sea Salt

Name: Pizza Bianca: Classic Roman White Pizza with Rosemary and Sea Salt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 large pizzas
Cuisine: Italian
Ingredients: For the Pizza Dough:; 3 cups 00 flour (or bread flour); 1 1/4 cups warm water; 2 tablespoons extra virgin olive oil; 2 teaspoons active dry yeast; 2 teaspoons sea salt; For the White Sauce Base:; 1 cup whole milk ricotta cheese; 1/2 cup fresh mozzarella, torn; 1/4 cup Parmigiano-Reggiano, grated; 2 cloves garlic, minced; 1/4 teaspoon white pepper; For the Olive Oil Mixture:; 1/4 cup premium extra virgin olive oil; 3 sprigs fresh rosemary, chopped; 2 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; For the Toppings:; 2 tablespoons fresh rosemary leaves; Coarse sea salt for finishing; Freshly cracked black pepper; For the Flavor Enhancers:; 1 lemon, zested; 2 tablespoons fresh thyme leaves; 1/4 cup pine nuts (optional); For the Cheese Blend:; 1/2 cup fontina cheese, shredded; 1/4 cup pecorino romano, grated; For the Assembly:; Semolina flour for dusting

The ultimate Pizza Bianca featuring perfectly crispy thin crust, creamy ricotta cheese, fragrant olive oil, and aromatic fresh rosemary topped with coarse sea salt. This authentic Roman comfort food masterpiece combines the simplicity of premium ingredients with the deep, complex flavors of traditional Italian baking, creating an unforgettable pizza experience that elevates the classic white pizza to extraordinary heights perfect for lunch, dinner, or any time you crave the perfect balance of crispy, creamy, and herbaceous flavors.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Pizza Dough:

3 cups 00 flour (or bread flour)

1 1/4 cups warm water

2 tablespoons extra virgin olive oil

2 teaspoons active dry yeast

2 teaspoons sea salt

For the White Sauce Base:

1 cup whole milk ricotta cheese

1/2 cup fresh mozzarella, torn

1/4 cup Parmigiano-Reggiano, grated

2 cloves garlic, minced

1/4 teaspoon white pepper

For the Olive Oil Mixture:

1/4 cup premium extra virgin olive oil

3 sprigs fresh rosemary, chopped

2 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

For the Toppings:

2 tablespoons fresh rosemary leaves

Coarse sea salt for finishing

Freshly cracked black pepper

For the Flavor Enhancers:

1 lemon, zested

2 tablespoons fresh thyme leaves

1/4 cup pine nuts (optional)

For the Cheese Blend:

1/2 cup fontina cheese, shredded

1/4 cup pecorino romano, grated

For the Assembly:

Semolina flour for dusting

Cornmeal for pizza stone

For Special Equipment:

Pizza stone or steel

Pizza peel

Stand mixer with dough hook

Large mixing bowls

Instructions

Preheat oven to 500°F with pizza stone inside for 45 minutes minimum.

Dissolve yeast in warm water and let bloom for 5 minutes until foamy.

Combine flour and salt in large mixing bowl or stand mixer bowl.

Add bloomed yeast mixture and olive oil to flour mixture gradually.

Knead dough for 8-10 minutes until smooth and elastic texture develops.

Place dough in oiled bowl, cover, and rise for 1 hour until doubled.

Meanwhile, prepare ricotta mixture by combining cheese, garlic, and white pepper.

Heat olive oil with rosemary, garlic, and red pepper flakes gently.

Divide risen dough into 2 equal portions for individual pizzas.

Roll each portion into thin rounds on floured surface using rolling pin.

Transfer dough to parchment paper dusted with semolina flour generously.

Brush dough with infused olive oil mixture, leaving 1-inch border for crust.

Spread ricotta mixture evenly over oiled surface using offset spatula.

Scatter torn mozzarella and other cheeses over ricotta base layer.

Sprinkle fresh rosemary leaves and lemon zest over cheese layer.

Season with freshly cracked black pepper and pinch of sea salt.

Slide pizza onto preheated stone using pizza peel or inverted baking sheet.

Bake for 12-15 minutes until crust is golden and cheese bubbles.

Remove from oven and immediately drizzle with remaining infused oil.

Finish with coarse sea salt and additional fresh rosemary leaves.

Let cool for 2-3 minutes before slicing to allow cheese to set.

Cut into wedges using pizza wheel or sharp knife cleanly.

Serve immediately while crust is still crispy and cheese warm.

Accompany with arugula salad or roasted vegetables for complete meal.

Store leftover pizza covered in refrigerator for up to 2 days.

Pizza Bianca: Classic Roman White Pizza with Rosemary and Sea Salt

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Roman Pizza Bianca Creation and Italian Baking Mastery

Pizza Bianca: Classic Roman White Pizza with Rosemary and Sea Salt

Ingredients

Instructions