Roman Pizza Bianca
  1. Mix 500g flour + 350g water → rest 30-60 min

  2. Add yeast dissolved in remaining water + oil + salt

  3. Fold every 30min (3 times) → proof 4-6 hours

  4. Shape into rectangle, fold 3 times → rest 30min

  5. Bake at 250°C (475-485°F): 10min bottom + 2-3min top rack

  6. Serve warm with oil, or stuffed with mortadella/prosciutto

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍕Pizza

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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