Roman-style pizza dough brushed with olive oil and fresh rosemary before baking.
300g
7g
6g
200ml
60ml
2sprig
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 6g | — | — | |
| 4 | | 200ml | — | — | |
| 5 | | 60ml | — | — | |
| 6 | | 2sprig | — | — | |
| 7 | | 1tsp | — | — |
Tip the flour into the large mixing bowl.
All-purpose flour · 300 g
Stir in the yeast on one side of the bowl.
Instant yeast · 7 g
Add the salt on the other side, away from the yeast.
Kosher salt · 6 gPour in the warm water.
Warm water · 200 mlAdd 1 tablespoon of the olive oil.
Extra-virgin olive oil · 15 mlMix with the wooden spoon until there is no dry flour left.
Knead in the bowl for about 10 minutes, until smooth and springy.
Pour a teaspoon of the oil over the dough and turn it to coat.
Extra-virgin olive oil · 5 mlCover the bowl with cling film.
Leave somewhere warm for about an hour, until doubled in size.
Turn the oven to 240 °C and let it heat fully.
Brush the baking tray with 2 teaspoons of the oil.
Extra-virgin olive oil · 10 ml
Peel off the cling film and tip the dough onto the tray.
Stretch it with your fingertips into an oval about 30 × 25 cm and 1 cm thick; if it springs back, leave it 5 minutes and stretch again.
Drizzle the remaining tablespoons of oil over the top.
Extra-virgin olive oil · 30 mlLay the rosemary on the chopping board.
Fresh rosemary · 2 sprig
Strip the needles off the stalks.
Scatter the rosemary over the dough.
Sprinkle with the sea salt.
Coarse sea salt · 1 tspPut the tray in the oven.
Bake for 12–15 minutes, until golden and blistered on top; lift a corner with the spatula to check the underside is crisp and browned.
Using oven gloves, take the tray out.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 7 g | | Stir in the yeast on one side of the bowl.⏱ 5sResultFlour and yeast |
| 3 | 6 g | | Add the salt on the other side, away from the yeast.⏱ 5sResultDry dough mix |
| 4 | 200 ml | | Pour in the warm water.⏱ 10sResultFlour and warm water |
| 5 | 15 ml | | Add 1 tablespoon of the olive oil.⏱ 5sResultDough ingredients |
| 6 | — | | Mix with the wooden spoon until there is no dry flour left.⏱ 1 minResultShaggy dough |
| 7 | — | | Knead in the bowl for about 10 minutes, until smooth and springy.⏱ 10 minResultSmooth focaccia dough |
| 8 | 5 ml | | Pour a teaspoon of the oil over the dough and turn it to coat.⏱ 10sResultOiled dough |
| 9 | — | | Cover the bowl with cling film.⏱ 10s |
| 10 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultRisen doughused in step 13 |
| 11 | — | | Turn the oven to 240 °C and let it heat fully.⏱ 15 min |
| 12 | 10 ml | | Brush the baking tray with 2 teaspoons of the oil.⏱ 15sResultExtra-virgin olive oil |
| 13 | Risen doughstep 10 | | Peel off the cling film and tip the dough onto the tray.⏱ 15sResultOiled risen dough |
| 14 | — | | Stretch it with your fingertips into an oval about 30 × 25 cm and 1 cm thick; if it springs back, leave it 5 minutes and stretch again.⏱ 2 minResultStretched dough |
| 15 | 30 ml | | Drizzle the remaining tablespoons of oil over the top.⏱ 10sResultOiled stretched dough |
| 16 | 2 sprig | | Lay the rosemary on the chopping board.⏱ 5sResultFresh rosemary |
| 17 | Fresh rosemarystep 16 | | Strip the needles off the stalks.⏱ 30sResultStripped rosemary leaves |
| 18 | Stripped rosemary leavesstep 17 | | Scatter the rosemary over the dough.⏱ 10sResultDough with rosemary |
| 19 | 1 tsp | | Sprinkle with the sea salt.⏱ 5sResultPizza bianca ready to bake |
| 20 | — | | Put the tray in the oven.⏱ 10sResultPizza bianca ready to bake |
| 21 | — | | Bake for 12–15 minutes, until golden and blistered on top; lift a corner with the spatula to check the underside is crisp and browned.⏱ 13 minResultBaked pizza bianca |
| 22 | — | | Using oven gloves, take the tray out.⏱ 10sResultBaked pizza bianca |
| Total Time | 1 hr 35 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
| Nutrient | per serving |
|---|---|
| 403kcal | |
| 9g | |
| 15g | |
| 2g | |
| 59g | |
| 0.2g | |
| 3g | |
| 1,166mg |
Roman-style pizza dough brushed with olive oil and fresh rosemary before baking.
What you’ll doYou will mix flour, yeast, salt, water and olive oil into a dough, knead it and leave it to rise, then stretch it on an oiled tray into a 30 × 25 cm oval about 1 cm thick. It is drizzled with oil, scattered with rosemary and coarse salt and baked in a very hot oven until blistered on top and crisp underneath, then cut into strips.
