The term Pizza Bianca could be misleading and make us believe that it is a pizza without tomatoes topped in some way.
In Lazio, on the other hand, the term pizza means a kind of focaccia, and Pizza Bianca is therefore a kind of flatbread, no more than a centimeter thick and almost empty inside.
It is eaten stuffed in a great many ways but undoubtedly the most famous is with mortadella, a classic snack in the city.
- 1 tbsp active dry yeast or 1 oz of brewer’s yeast
- 1+1/2 cups of warm water
- 3 +1/2 cups of all purpose flour
- 6 tbsp of extra virgin olive oil
- 2 tbsp of salt
- 12 slices of mortadella
Pizza Bianca dough is stretched up to 4 feet (120 cm) in length.
The surface is dimpled with the fingertips to create small depressions.
The pizza is then finished with extra virgin olive oil and coarse salt.
Preheat oven to 500 F.
After the pizza has risen and is ready to be shaped oil a large cookie pan with 1-
2 tablespoons of olive oil.
Transfer the dough to the pan.
To prevent the dough from sticking to the hands use a little olive oil.
Shape the dough in a long rectangular shape.
Dimple the surface with the tips of your fingers.
Brush with abundant olive oil.
Top with the salt.
Place in the oven and bake for approximately 20 –
The pizza is ready when the surface is golden and the bottom appears to be fully cooked.
After cutting into several pieces, stuff with slices of mortadella.
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