ItalianRoman
Pizza Bianca
by Marco Rufini · 181K subscribers on YouTube
Learn how to make authentic Roman-style pizza bianca (white pizza) as taught by Chef Marco Rufini. This simple yet delicious recipe uses a well-leavened pizza dough, olive oil, water, coarse salt, and fresh rosemary. The key is a very hot oven (around 240-260°C) and a short baking time of 7-8 minutes. The result is a crispy, fragrant flatbread that captures the essence of traditional Roman bakeries.
- Cook
- 8 min
- Difficulty
- medium
Ingredients
5 items- Pizza DoughWell-leavened pizza dough, about 250-300g per pizza
- Olive OilExtra virgin olive oil, for brushing or drizzling
- WaterFor wetting hands and dough
- Coarse SaltCoarse salt, preferably sea salt like Sale di Cervia
- Fresh RosemaryFresh rosemary, finely chopped
Method
- Take the leavened pizza dough and flip it onto a floured surface.
- Stretch the dough evenly from the center outward.
- Place the dough on a pizza peel, wet your hands with water and pat the dough, then brush or drizzle with olive oil.
- Sprinkle coarse salt over the dough and make a few holes with your fingertips.
- Bake in a preheated oven at 240-260°C (464-500°F) for 7-8 minutes, turning the pizza halfway through baking.
- Remove from the oven and immediately sprinkle with finely chopped fresh rosemary.
- Serve hot.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
