This is what I ate when I was a kid. Just before going to school I used to go to the local deli (alimentari in italian), where they prepare this fragrant white pizza, oily on top and extremely crunchy at the bottom. The smell of bready dough was an absolute gift to the world. The deal was asking how much you wanted (1.000/2.000 lire at the time - yes I'm talking about the pre-euro era) would give you enough to feed you and a friend, then if you wanted to indulge, you could have asked them to cut it open and fill it: mozzarella, prosciutto, salami....you name it. But to my taste, the Queen of all: Mortadella. Do it like romans do.
This is my recipe for an authentic roman PIZZA BIANCA. It uses an 80% high hydration and a 14 hours minimum POOLISH for a super light crust and intense flavour.
It's easy. It really is. Have a look at the video, follow the steps, you can't go wrong. If you have any questions or need few tips or even if you tried it and it was awesome, please LEAVE A COMMENT!
Always bake the pizzas in the lowest rack of your oven.

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For a 30*40 Pizza Pan

For the POOLISH

200 gr FLOUR
200 gr WATER
0.6 | 1/8 tsp DRY YEAST

For the DOUGH

110 gr FLOUR
10 gr WHOLE WHEAT FLOUR
5 gr HONEY
8 gr SALT
60 gr SECOND WATER (to add slowly when the dough is already formed)

The WHITE pizza is baked for 12 - 15 min (depending on how crunchy you like it)

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#pizzadough #pizzabianca #milezerokitchen

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