Authentic Roman-Style Pizza Bianca with Rosemary
Pizza Bianca
A crisp, chewy Roman classic topped with fragrant rosemary, olive oil, and sea salt. Simple and addictive.
Nutrition (per serving)
Pizza Bianca is the soul of Rome's street food culture. Unlike its sauce-heavy cousins, this "white pizza" relies entirely on the quality of its dough and the simplicity of its toppings—just a generous drizzle of fruity olive oil, a sprinkle of coarse sea salt, and a handful of fresh rosemary. It’s bubbly, golden, and has that addictive crunch on the outside while remaining pillowy and light on the inside, making it the perfect canvas for high-quality Italian ingredients.
I remember walking through the Campo de' Fiori and smelling the fresh dough baking in the morning air. The trick to getting it right at home is high hydration and a very hot oven. It’s the ultimate snack, perfect for slicing open to make a mortadella sandwich or just enjoying warm by the slab. Once you try this authentic version, you'll see why less really is more when it comes to traditional Italian baking.
Ingredients
- Bread flour:3 ½ cups
- Warm water:1 ½ cups
- Active dry yeast:2 ¼ tsp
- Fine sea salt:2 tsp
- Extra virgin olive oil:4 tbsp
- Fresh rosemary, chopped:2 tbsp
- Flaky sea salt:1 tsp
Instructions
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In a small bowl, whisk together the warm water and yeast. Let it stand for about 5 to 10 minutes until it becomes foamy.
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In a large mixing bowl, combine the bread flour and fine sea salt. Pour in the yeast mixture along with 1 tablespoon of the olive oil.
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Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 2 hours, or until doubled in size.
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Gently transfer the dough to a 13x18 inch rimmed baking sheet lined with parchment paper. Stretch it toward the corners. If it resists, let it rest for 10 minutes and then continue stretching.
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Cover and let the dough rise again on the pan for 45 to 60 minutes until puffy. Preheat your oven to 475°F during this final rise.
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Use your fingertips to press deep dimples all over the surface of the dough, creating little wells for the oil.
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Drizzle the remaining 3 tablespoons of olive oil evenly over the top, then sprinkle with fresh rosemary and flaky sea salt.
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Bake for 12 to 15 minutes until the crust is golden brown and crisp. Slide onto a wire rack to cool slightly before slicing.
Tips & Notes
- Use a high-quality extra virgin olive oil; since there are so few ingredients, the flavor of the oil really shines through.
- If you have a pizza stone, place the baking sheet directly on top of it for an even crispier bottom crust.
- Don't be shy with the dimpling! Those pockets catch the olive oil and salt, creating the most flavorful bites.
