Everybody loves pizza bianca! And they are right. It is very versatile, you can pair it with cold meats, patè, rocket and stracchino or you can just give it to your kids as it is. Well, unless they beg you to spread some Nutella on it, which could be a fair request, actually. I can assure that a bunch of adults of my acquaintance asked me to do so as recently as 24 hours ago.
250g durum wheat flour (semolina)
7g dry beer yeast
300/350 ml water at room temperature
sugar, 1 teaspoon
35g extra virgin olive oil
FOR THE TOPPING:
1/2 tbsp coarse salt
Dissolve the dry yeast in a glass with 100 ml of the room temperature water. Add 1 teaspoon of sugar and stir.
In a large mixing bowl sift the flour and the yeast combined.
Add the water a little at the time, kneading with your hands. After adding half the water, add the salt and the olive oil. Continue kneading.
Dust with flour a working surface and work out the dough until firm and smooth.
Give the dough a round shape, and make an X incision on it. Cover with a clean cotton dishcloth and put it in a bowl to rise for at least 2 hours in a dark, cool place.
After 2 hours, split the dough in two. Take one dough and arrange it on a well greased baking pan. Flatten the dough using your fingertips, in order to create little holes. Cover with a clean linen and allow rest for 60 minutes more. You can do the same with the other dough if you have 2 baking pans or you can just work one dough at a time.
Preheat the oven to 220°C.
After the rising time has elapsed, mix 1/4 cup extra virgin olive oil and 1/4 cup water together. Stir quickly and pour over the pizza. The water will fill up the little holes you created with your fingertips. Sprinkle with some rosemary leaves and a little coarse salt.
Cook at the bottom of a pre heated oven at 220° for 10 minutes. Then cook for 10 minutes more in the upper part of the oven.
SUGGESTION: don’t sprinkle with rosemary and coarse salt if you want to spread Nutella over the pizza, but dust with icing sugar once cold.