Roman Pizza Bianca


  • 2 ¼ teaspoons active dry yeast (one ¼-ounce envelope)
  • 2 cups warm water (105 degrees F to 115 degrees F)
  • 5 to 5 ½ cups unbleached all-purpose flour, plus more for dusting, preferably organic
  • 2 teaspoons fine sea salt
  • ¼ cup olive oil, plus more for the bowl
  • Kosher salt and freshly ground black pepper
  • 1 pound taleggio cheese, rind removed and cut into thin slices
  • + 4 more ingredients
    • 2 cups fresh ricotta cheese
    • ½ cup grated Parmigiano-Reggiano
    • 4 ounces baby arugula
    • White truffle oil, for garnish

1. Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is sti...

View full recipe at SpringPad


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