White Pizza Bianca Romana To Make At Home

This white pizza recipe, Pizza Bianca Romana, is a standout in the world of traditional pizza. Unlike regular pizza, this white pizza doesn't have any toppings at all, letting the homemade pizza dough take center stage with its crispy crust and classy feel. The lean dough, also known as pizza al taglio, is spread out in a square baking tray, ideal for making at home. Whether enjoyed on its own or as a base for a sandwich this pizza bianca recipe brings a slice of Roman bakeries into your kitchen.

Jump to:

• Bonci's method
• Ingredients
• Instructions
• How to serve it
• Storage
• More pizza recipes
• Best White Pizza Bianca Romana To Make At Home

Growing up in Rome and studying across the Colosseum, it was a ritual to go after class to Via del Governo Vecchio to Pizza Metro.

They baked a 3-meter long pizza bianca, and they could fill it with whatever you liked.

My favorite was prosciutto, stracchino, and wild rocket, and we would eat it sitting on our Vespas parked outside the bakery.

It was a classic Roman experience, combining the love for the best pizza bianca, crispy crusts, and the simplicity of enjoying good food with friends.

Still, today, when I am in Rome and driving back to France, we use this Roman Pizza Bianca to prepare our lunch for the road.

When I'm feeling nostalgic and want to revisit those cherished moments from my youth in Rome, I make my own pizza dough following Bonci's methodology.

Bonci's pizza stands out due to its dough, which is uniquely hydrated and lighter than traditional varieties, making for a distinct homemade pizza experience.

His Roman pizzeria Pizzarium near Vatican City is well known to all pizza fanatic.

If you are visiting Rome and plan to go to Pizzarium, don't miss the article about Roman food markets to experience an authentic Roman market.

For more authentic Italian pizza recipes: Authentic Pizza recipe, pizzette recipe, fried pizza, 10 vegetarian pizza topping, pizza focaccia.

For more street food recipe you can read the article: Italian street food by region

Bonci's method

Bonci's method for making Roman pizza bianca utilizes the no-knead bread technique, which relies on a long fermentation period instead of kneading to develop gluten strands, which is crucial for the bread's texture.

This approach is marked by its use of minimal yeast and highly hydrated dough, resulting in a distinctive texture and flavor profile characteristic of traditional Roman pizza crust.

As a consequence, before you start, take these four precautions:

1. The dough needs to rest overnight, so you need to prepare the dough the day before. The process can be long and requires plenty of time. Although it is mostly resting time.
2. The dough is highly hydrated, but you should not add flour when folding. Maintaining the right percentage of hydration is very important. Use a bench scraper to ease the folding.
3. It is important to preserve the delicate air bubbles and structure formed during fermentation, which are crucial for the dough's light and airy texture. When removing the dough from its container, invert the container allowing the dough to slide out gently without direct pressure or manipulation.
4. For the same reason, do not use a rolling pin to stretch the dough.

Watch the video in the recipe card for visual instructions

Ingredients

• Manitoba flour (also all-purpose flour or Type “0”): A finely ground flour ideal for pizza dough, providing the right gluten structure for a crispy yet airy crust.
• Water (75% of the weight of the flour): This hydration level ensures the dough is moist and manageable, leading to a light and chewy texture. Maintaining the right percentage of hydration is very important.
• Extra Virgin Olive Oil: Adds flavor and tenderizes the dough, contributing to its golden color and crisp edge.
• Salt: Enhances the flavor of the dough and regulates yeast activity, ensuring a well-risen crust.
• Dry Yeast: Acts as the leavening agent, helping the dough to rise and develop its characteristic texture and flavor.
• Some Semolina flour for dusting the base of the baking pan
• Optional some more extra virgin olive oil and sea salt flakes for the topping

Measurements are in the recipe card.

For this recipe, you cannot use the store-bought dough.

Instructions

Making the dough

NOTE: the amount of water vs the weight of the flour is very important do not add to the measurements

First Leavening

6. Let the dough rest for 1 hour covered in a warm place.

NOTE: You can mix the ingredients and do the first leavening with a bread machine using the program DOUGH (no cooking).

Follow the instructions on your bread machine

Reinforcement folds

We now proceed to fold the dough to give it an airy structure.

Due to the dough's high hydration, I utilize a bench scraper for the reinforcement folds, preventing the dough from sticking to my hands.

NOTE: you can see the dough is very fluid, that is why I use a bench scraper

13. Repeat the 20-minute resting process two more times, allowing the dough to relax and the gluten to develop.

Watch the video in the recipe card for visual instructions

NOTE: the dough will get firmer each resting time

Overnight fermentation

Bench rest

16. Post-refrigeration, let the dough rest for 30 minutes to come to room temperature and improve its texture and workability.

Making the portions

This recipe is the dough quantity needed for a medium-thick pizza of 2 in - .06 cm high cooked in a baking tray with the following measurements:

• Imperial USA: 12 in x 16 in x 2 in high = 1.3 lb
• Metric: 30 cm x 40 cm x .06 cm high = 600 gr

If you double or triple the size, measure the portion needed based on your desired size and thickness.

Final rise

Shaping and baking

NOTE: do not use a rolling pin

26. Bake at high temperature (480 F - 250 C) for 8 to 9 minutes in the lower part of the oven
27. Bake for another 7 to 8 minutes in the middle of the oven until golden brown.

How to serve it

To serve this pizza, it's best to cut it into squares or rectangles, which works well whether you're serving it as an appetizer, snack, or the main course.

This pizza is enjoyable both hot from the oven and at room temperature, adding to its versatility for various occasions.

Whether you're savoring it in its simple, pure form to appreciate the crispy crust and soft interior or using it as a foundation for delicious sandwiches, this Pizza bianca offers a delightful slice of Roman culinary tradition.

Its adaptability makes it a perfect choice for any meal setting.

Here are some delicious filling combinations:

• Bresaola, Parmesan, and rocket, seasoned with lemon and olive oil for a zesty, peppery bite.
• Prosciutto, Stracchino cheese, and rocket, a classic pairing with creamy and savory notes.
• Tomato, mozzarella, and fresh basil, simply seasoned with extra virgin olive oil, embodying the fresh flavors of Italy.
• Ham, Provola cheese, and lettuce, dressed with olive oil for a simple yet satisfying combination.
• Sausage and Friarielli (broccoli rabe), offering a hearty and flavorful option with a hint of bitterness from the greens.

For more ideas on vegetable and cheese combinations, check out the article: 10 vegetarian pizza toppings

Storage

For storage, keep this pizza in an airtight container for up to 3 days at room temperature, similar to bread.

There's no need to refrigerate it.

To enjoy it later, simply reheat in the oven until it's warm and the crust becomes crispy again.

Freezer

For storage, you can also freeze the uncooked, portioned dough for later use.

Let it defrost overnight when you're ready to use it, and then proceed with the final rise before baking.

You can also freeze the cooked pizza cut into slices for more convenience.

Let it defrost at room temperature and crisp them in the oven before use.

This makes it convenient to enjoy fresh pizza bianca whenever you like.

More pizza recipes

More authentic Italian pizza recipes:

If you are making this pizza bianca Romana, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.