Pizza Bianca

Method

1. 1

   Mix the dough

   Stir the flour, yeast and fine salt together in a large bowl, keeping the yeast and salt apart at first. Add the warm water and 1 tbsp olive oil, then mix until there are no dry patches.

2. 2

   Knead

   Knead on a lightly floured surface for 8 to 10 minutes. The dough is ready when smooth, elastic and slightly tacky.

3. 3

   Let it rise

   Cover the dough and leave at room temperature for 60 to 75 minutes. It is ready when roughly doubled in size.

4. 4

   Prepare the tray

   Heat the oven to 230°C, or 210°C fan. Pour 1 tbsp olive oil into a 23 by 33 cm baking tray and spread it over the base.

5. 5

   Shape and prove

   Tip the dough into the tray and gently stretch it towards the corners. If it springs back, rest it for 10 minutes before stretching again. Cover and leave for 20 minutes, until slightly puffed.

6. 6

   Dimple and top

   Press fingertips firmly across the dough to make deep dimples, taking care not to pierce through it. Drizzle over the remaining 1 tbsp olive oil, then scatter with rosemary and flaky salt.

7. 7

   Bake

   Bake at 230°C, or 210°C fan, for 18 to 22 minutes. It is done when deeply golden on top and crisp underneath. If the top colours too quickly, lower the oven to 210°C.

8. 8

   Cool and serve

   Transfer to a wire rack and cool for 10 minutes before slicing.

Tips

• Keep extra flour to a minimum while kneading so the dough stays slightly tacky.
• If the dough resists stretching, let it rest for 10 minutes rather than pulling it hard.
• Check that the dough is crisp underneath as well as deeply golden on top before taking it from the oven.

Swaps

• Use thyme leaves instead of rosemary.
• Use coarse sea salt instead of flaky salt.

Storing

Keep leftover pizza bianca in an airtight container at room temperature for up to 2 days, and reheat in a hot oven until crisp.