Pizza Bianca

Ingredients

• •3 cups all-purpose flour, plus more for parchment
• •1 teaspoon white granulated sugar
• •2 teaspoons kosher salt
• •1½ teaspoons instant yeast
• •4 tablespoons olive oil
• •1 tablespoon fresh rosemary
• •1 teaspoon coarse sea salt
• •1 piece pizza stone

Cooking Instructions

1. 1.

   Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid.

   2 min

2. 2.

   Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil.

   3 min

3. 3.

   Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking.

   150 min

4. 4.

   Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary.

   20 min

5. 5.

   Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more.

   17 min

6. 6.

   Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.

   3 min