A recipe from STEPHANIE ALEXANDER
300 ml lukewarm water
10 g fresh yeast or 5 g dried yeast
500 g baker’s flour
10 g salt
20 ml extra-virgin olive oil
Rosemary or basil
Extra-virgin olive oil
Sea salt (optional)
To make the garnish. Roughly chop the garlic and herbs and cover with oil. Set aside to infuse.
Dissolve the yeast in the water for 10 minuets and then mix with all the ingredients other than the garnish. Turn out onto a lightly floured surface and knead vigorously for 10 minutes. The dough should be very light and slightly sticky. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 1 hour.
Preheat the oven to 220°C. Divide the dough into three pieces and rest on a lightly floured surface for 15 minutes. Pat and stretch into a long slipper-shape and place on an oiled baking tray. The surface should be dimpled by the action of your fingers on the soft dough. Brush generously with oil and put immediately into the oven. Bake until golden (10-15 minutes). Remove from the oven and brush with the garnish. Scatter with a little sea salt if desired.
Pizza bianca is best served immediately but can be reheated quickly on a hot plate or in a heavy frying pan. It has sufficient oil to reheat without adding more oil.