White pizza

Ingredients

• 500 gtype 0 flour
• 200 gtype 00 flour
• 450 mlwater
• 12 gfresh baker’s yeast
• 30 ml (2 tablespoons), plus extra for greasing the traysextra-virgin olive oil
• 10 gsalt
• to tastedried oregano
• to tastecoarse salt

Instructions

1. 1

   Mix the dough

   Sift both flours into a large bowl and mix in the salt. Dissolve the yeast in 200 ml of warm water, then stir it into the flour. Gradually add the remaining 250 ml of warm water, kneading until evenly combined.

2. 2

   Add oil and rest

   Work 2 tablespoons of extra-virgin olive oil into the dough and continue kneading until the dough is smooth and elastic. Cover with a damp tea towel and leave to rest for 30 minutes.

3. 3

   Prove the dough

   Divide the dough into two 700 g pieces and place them in separate bowls. Leave to prove in a warm place for 3 hours.

4. 4

   Fold and rest

   Give each piece of dough one round of folds, then transfer them to lightly oiled trays. Leave to rest for 2 hours.

5. 5

   Shape and season

   Once the dough has doubled in volume, gently stretch it into the trays without forcing it. Leave it to rest for 30 minutes, then brush the surface with extra-virgin olive oil and sprinkle with coarse salt and oregano.

6. 6

   Bake the pizza

   Preheat the fan oven to 180°C. Bake the pizza on the middle shelf for 10 minutes, then move it to the lower part of the oven for about another 10 minutes. Remove the trays when baked and serve the pizza hot.

What is white pizza?

White pizza, or pizza bianca, is a simple Italian bread-style pizza, made without a tomato topping. It is often enjoyed on its own, alongside other savoury foods or split open and filled.

This version uses two types of flour and a long sequence of rests to build a tender, airy crumb. Olive oil, coarse salt and oregano provide its savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 11g protein, 66g carbs, 5g fat.

Most of the carbohydrates come from the flour, while the olive oil supplies most of the fat; the flour also provides the bulk of the protein. Pair a slice with vegetables and a protein-rich food such as cheese or beans for a more balanced plate.

Why use two flours?

Type 0 flour: it forms the larger share of the dough and gives it structure for kneading and shaping.

Type 00 flour: blended with the type 0 flour, it helps make a smooth, soft dough. Add the water gradually so it is easier to bring the mixture together evenly.

Building the dough

Warm water: dissolve the yeast in the first 200 ml, then add the remaining 250 ml in stages. The dough should come together as a uniform mixture before the oil is worked in.

Kneading: continue until the dough feels smooth and elastic. The recipe then gives it a covered 30-minute rest before dividing it.

The three rests

First rest: cover the dough with a damp tea towel for 30 minutes after kneading.

Second rest: leave the two portions in separate bowls in a warm place for 3 hours. After folding each portion, rest it in an oiled tray for 2 hours, then allow another 30 minutes after stretching.

Stretching and seasoning

Gentle shaping: stretch the dough into the trays after it has doubled in volume, without pulling hard. If it resists, handle it gently rather than forcing it.

Finishing: brush the surface with olive oil before adding coarse salt and oregano. This gives the plain dough its characteristic savoury topping.

Baking and serving

Shelf position: bake at 180°C in a fan oven, starting on the middle shelf for 10 minutes and finishing for about 10 minutes in the lower part of the oven.

Serve the pizza hot as a snack or accompaniment to vegetables, cheeses and cold cuts. For sandwiches, let it cool enough to handle, then split the pieces and add a filling.

Recipe notes & tips

• Measure out the water as 200 ml for dissolving the yeast and 250 ml to add gradually.
• Use a large bowl so the dough has room to expand during the rests.
• Grease the trays lightly so the dough can be transferred and stretched more easily.
• Brush the oil across the surface before adding coarse salt and oregano.
• Follow the two-part baking time, moving the trays from the middle shelf to the lower part of the oven.

Variations

• Rosemary: use it instead of oregano for a different herbal finish.
• Garlic oil: brush the surface with garlic-infused olive oil before baking.
• Filled slices: split cooled pieces and add cheese, vegetables or cold cuts.
• Cheese topping: scatter a little grated cheese over the dough before baking.
• Herb mix: combine oregano with another dried herb for a more varied aroma.

Common mistakes to avoid

• Adding all the water at once: pour it in gradually so it is easier to incorporate evenly.
• Rushing the rests: allow the full proving and resting times for the dough to expand.
• Forcing the dough: stretch it gently into the trays once it has doubled in volume.
• Over-oiling the trays: use only enough oil to lightly grease them.
• Skipping the shelf change: move the pizza to the lower part of the oven after the first 10 minutes.

How to store

Let leftovers cool, then store them in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat in a moderate oven until warmed through; the microwave will soften the surface.

Frequently asked questions