Pizza Bianca Romana

Written By Alice Taylor


This is an amazing pizza recipe. It takes a bit of time but is really worth it. It is made with a biga (a pre-ferment), which develops a unique flavour and creates a super bubbly, light crust.

Makes: 2 large flatbreads or pizza bases
Cost: $ 1.70 NZD (approx.)
Time: 18-26 hours (mostly inactive)

Ingredients

For the Biga (Pre-ferment):

  • 500g strong bread flour

  • 280g water

  • 5g dry yeast

For the Final Dough:

  • All of the prepared biga

  • 100g water

  • 4g dry yeast

  • 10g salt

  • 25g vegetable oil

  • 25g olive oil

Method

Day 1: Make the Biga

  1. In a large airtight container, bloom the 5g yeast in a little of the 280g of water.

  2. Add the remaining water and the 500g of flour. Mix with a spoon until the flour is fully hydrated and no dry spots remain. The dough will be shaggy; there is no need to knead it.

  3. Seal the container and place it in the refrigerator for at least 12 hours, or up to 24 hours.

Day 2: Make the Dough

  1. Take the biga out of the fridge.

  2. In the bowl of a stand mixer, combine the biga, 100g water, and 4g of yeast (bloomed first in the water) and salt. Using a dough hook, mix on low speed for 4-5 minutes until the dough becomes smoother.

  3. With the mixer running on low, slowly drizzle in the vegetable and olive oils. Once incorporated, increase the speed to medium and knead for 3-4 more minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

  4. Place the dough in a lightly oiled, airtight container. Let it rise at room temperature until doubled in size (1-2 hours, depending on temperature). Perform a series of folds by gently stretching and folding the dough over itself halfway through the rise.

  5. Once doubled, turn the dough out onto a floured surface and divide it into two equal pieces. Gently shape each piece into a round, being careful to preserve the air bubbles.

  6. Let the dough rounds rest and rise again until puffy and nearly doubled (about 1 hour).

To Bake:

  1. Preheat your oven to its highest temperature (at least 230°C/450°F).

  2. On a well-floured surface, gently press and stretch one dough round from the edges towards the centre with your fingertips to create a large, dimpled rectangle. Avoid tearing the dough.

  3. Carefully transfer the stretched dough to the baking tray. Bake for 10-12 minutes, or until golden brown and puffed.

  4. Repeat with the second dough round.

Tips

  • Versatility: Enjoy it plain as a delicious, bubbly flatbread (focaccia-style), or use it as a base for white pizza by adding toppings like mozzarella, ricotta, and rosemary before baking.

  • Handling: Be gentle when shaping the final dough to keep all the precious air bubbles that create the open, airy texture.

  • Serving: Perfect torn and shared straight from the oven, drizzled with a little more olive oil and a sprinkle of sea salt.

Alice Taylor
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