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Pizza Bianca [Vegan]

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Pizza bianca is ubiquitous in Rome, being the number one snack food that Romans buy and eat. It takes more time to make pizza bianca than your standard pizza crust, but the texture you get as a result it well worth the wait. It's best when enjoyed warm, while still springy, with a drizzle of extra virgin olive oil on top.

Pizza Bianca [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 2 teaspoons active dry yeast
  • 1/2 cup water, arm to the touch
  • 2 cups “00” type flour (the ideal flour for making pizza crust)
  • 1 teaspoon salt
  • 1/2 cup water, or as needed
  • 1 tablespoon olive oil, plus more for brushing over the dough
  • Coarse sea salt, for sprinkling over the dough

Preparation

  1. Stir the yeast in 1/2 cup water and let it sit, to activate and foam.
  2. Combine flour and salt in a bowl, then add the yeast and olive oil.
  3. Begin mixing the dough, adding just enough water, as the flour would absorb.
  4. Turn the dough over to the counter and begin kneading, until it is elastic.
  5. Brush a little olive oil inside a bowl that is just large enough to hold the dough with enough room to allow it to rise. Place the dough in the bowl, cover, and let rise at room temperature, until it doubles in size.
  6. Punch the dough down and reform it into a ball. Return to the bowl, cover, and place in the refrigerator to rise overnight. If you really want to bake it now, you can, but the dough will develop more flavor if you give more time to rise.
  7. The next day, remove the dough from the refrigerator and let it warm up. Continue to let it rise at room temperature.
  8. Place a baking stone in the oven and heat it to its maximum temperature. For best results, the oven should be hot for at least 30 minutes before you bake the pizza bianca.
  9. When the dough has warmed, and doubled turn it over onto a lightly floured counter, cut it in half, but do not punch it down. You want to leave as much air in the dough as possible.
  10. Working with half of the dough at a time, poke the dough gently with your fingers, stretching it into a rectangle as you go. Repeat with the other piece of dough.
  11. Cover the dough rectangles with plastic and a kitchen towel and let them rest for 10 minutes. This will allow the gluten to relax.
  12. Repeat poking and stretching the dough again, then brush each rectangle with a generous amount of olive oil, and sprinkle with coarse sea salt.
  13. Pick up the dough with the parchment paper and slide it onto the hot baking stone in the oven.
  14. Bake for about 15 minutes, or until the dough is golden and crisp.
  15. Remove and let cool slightly before diving in.
  16. Pizza bianca is best eaten while still warm.

 

AUTHOR & RECIPE DETAILS


photo

I live life in abundance and my cooking reflects that. I have always loved to travel and when my love of cooking came along it begun to define who I am and what I love to do. A day in the kitchen is pure pleasure for me, even if I have to wash a few dishes in the process. I begun publishing Olive Oil & Lemons, a food and travel blog, as a place to express my love of cooking, share my recipes and have a place for my friends and family to gather around a virtual table where we can talk about food, travel and about life lived in abundance.


 

 



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8 comments on “Pizza Bianca [Vegan]”

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Mike Barré
5 Months Ago

Pizza Nova sells dairy-free cheese. Who makes pizza?.. You order that shit. It's like 10 bucks.


Reply
Omoro Lewis
5 Months Ago

Alleson Malone here you go lol


Reply
Alleson Malone
27 Mar 2016

It's just bread!

Rachel Kelley
5 Months Ago

Bianca Cummins haha X


Reply
Bianca Bernal
5 Months Ago

Aliki Valdes !!!me!


Reply
Carmyn Alvarado
5 Months Ago

Im exhausted just reading the recipe!


Reply
Daniela DG
5 Months Ago

My favorite! One of the things I miss since going gluten free...


Reply
Kyria Frame
5 Months Ago

Bianca Griggs xx


Reply


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