Pizza Bianca is regarded in many parts of Italy, especially in and around Rome, as a simple, flavourful alternative to the classic pizza with tomato sauce. It relies on the quality of a few ingredients: a well-handled dough, olive oil, salt, cheese and herbs – often that is all you need.
Origin and style
Historical sources trace Pizza Bianca back to Roman baking traditions. Simple flatbreads that omitted tomatoes appeared early on — tomatoes only became widespread in Europe later. In Rome, Pizza Bianca was often baked in rectangular trays, cut into portions and sold as a street snack. Variants remain popular today that are finished after baking with prosciutto, ricotta or seasonal ingredients such as fresh figs.
Characteristics of Pizza Bianca
Typical features are an airy, crunchy base and a pale topping of olive oil, occasionally with a touch of garlic or ricotta. Toppings are kept minimal and chosen for quality.
Typical toppings
- Cheese: Mozzarella, Ricotta or Gorgonzola
- Vegetables: Zucchini, artichokes or potatoes
- Herbs: Rosemary, thyme or oregano
- Meat: Prosciutto, pancetta or bacon
Recipe: Pizza Bianca
Ingredients for the dough (for 2 pizzas)
- 500 g flour type 00 (alternatively: pizza flour)
- 325 ml water (lukewarm)
- 10 g salt
- 3 g dried yeast or 10 g fresh yeast
- 2 EL olive oil
Ingredients for the topping
- 100 ml olive oil
- 2 sprigs fresh rosemary
- 2 garlic cloves (optional)
- 200 g ricotta
- 150 g mozzarella
- salt flakes (e.g. Fleur de Sel)
Preparation
- Make the dough: Dissolve the yeast in the lukewarm water and let sit for about 5 minutes. Put the flour and salt in a bowl, then add the yeast water and olive oil.
- Kneading: Knead for 8–10 minutes until the dough is smooth and elastic. This can be done by hand or with a dough mixer.
- Resting the dough: Place the dough in a lightly oiled bowl, cover and let it rise for 2–3 hours at room temperature, until it has visibly increased in volume. Alternatively: let it rest covered overnight in the fridge and bring it to room temperature before shaping.
- Prepare to bake: Preheat the oven to 250 °C. Ideally use a heated pizza stone or pizza steel. If you use a pizza oven, preheat accordingly; baking time there is guided mainly by colour and browning.
- Rosemary oil: Gently warm the olive oil over low heat. Add the rosemary sprigs and, if using, the finely chopped garlic; let infuse briefly and set aside.
- Shape and top: Divide the dough into two pieces and gently stretch or roll them thinly on a floured surface. Place on baking paper or a floured pizza peel. Brush with the rosemary oil, dot with ricotta and distribute the mozzarella in pieces. Season with salt flakes.
- Bake: Slide onto the hot stone or a preheated tray. Bake for 8–10 minutes until the rim is golden-brown and crisp.
Serving and variations
Finish after baking with fresh herbs and a drizzle of olive oil. Optional: top with thinly sliced prosciutto or enhance with a few drops of truffle oil. Thin zucchini slices, pre-cooked potato rounds or artichoke hearts also work well — always use sparingly.
Tips for oven and accessories
- Pizza stone/steel: Stores heat and promotes a crisp base — a clear recommendation for the home oven.
- Pizza peel (launching peel): Makes launching the pie easier and protects the dough.
- Kneading technique: A dough mixer ensures consistent results, especially when preparing several doughs.
- Dough handling: Longer, cool proofing develops flavour and improves the structure.
Why Pizza Bianca?
Pizza Bianca demonstrates how versatile Italian pizza can be: few, good ingredients, clear flavours and varied textures. It works as a starter, snack or light main course — and leaves plenty of room for seasonal ideas.