Pizza Bianca with Rosemary and Cheeses

A bubbly and crispy dough, brushed with garlic and rosemary infused olive oil. The cheese melts and browns slightly, releasing the scent of warm bread and herbs.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 774
• Protein: 27 g
• Carbs: 97 g
• Fat: 32 g

Ingredients

• 500 g Wheat flour ( T55 or T65 )
• 320 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt ( fine )
• 50 ml Extra virgin olive oil ( first press )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 50 g Parmesan cheese ( grated )
• 3 piece Rosemary ( fresh sprigs picked )
• 2 piece Garlic ( cloves finely minced )

Instructions

1. Kneading the dough

   In a mixing bowl, combine the flour, crumbled fresh yeast, and lukewarm mineral water. Knead until the dough is smooth, elastic, and pulls away cleanly from the sides.

2. First rise

   Cover with a damp cloth. Let it rise at room temperature until the dough doubles in size. It should be supple and full of air bubbles.

3. Shaping and infusion

   Lightly deflate the dough. Stretch it onto an oiled tray using your fingers to create dimples. Mix the extra virgin olive oil with minced garlic and rosemary, then brush generously.

4. Topping and baking

   Distribute pieces of mozzarella and grated parmesan. Bake at 240°C. The crust should be golden and the cheese bubbling. Upon removal, sprinkle with grey sea salt.

Chef's tips

• Preheat your oven to the maximum for at least 30 minutes with the tray inside for effective thermal shock.
• Do not overwork the dough after rising to preserve the air pockets created by fermentation.

Storage

Best eaten hot straight from the oven. To reheat, bake for 5 minutes at 200°C to restore its crispness.