4 pizzas
Bianca
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 90 g
- Grated pecorino
- 10 g
- Extra virgin olive oil more than on a red pizza
- 9.0 g
- Sea salt on the dough, before the cheese
- 0.5 g
- Black pepper after baking
- 0.3 g
- Fresh basil after baking
- 2.0 g
Total dough362 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Drizzle a little of the oil straight onto the stretched dough and salt it lightly before the cheese goes on.
- Spread the cheese sparingly and scatter the pecorino over for saltiness.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
A white pizza exposes the dough even more than a marinara does. Without the acidity of tomato, fat, salt and the saltiness of the cheese have to do all the work, which is why balance matters more here than anywhere else.
Neapolitan tradition – white pizza is established Neapolitan practice but is not described in the AVPN disciplinare.
Topping order
- Oil and salt on the dough
- Fior di latte
- Pecorino
- Pepper after the oven
Common mistakes
- Forgetting to salt the dough – without tomato sauce the pizza tastes of nothing.
- Too little oil, which makes a white pizza dry.
- Pepper before baking, which turns bitter.
Tips
- A touch of garlic oil instead of plain olive oil lifts a bianca.
- A white pizza can take 15 seconds longer in the oven than a red one.
Variations
- Bianca con patate e rosmarino.
- Bianca con salsiccia.
- With dollops of ricotta and lemon zest.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Bianca settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Bianca con Patate e Rosmarino
- Bianca con Salsiccia
- Olive oil for pizza – in the dough, on the pizza or afterwards
- Pizza dough hydration – from 58 to 75 %
- Stretching – push the gas towards the rim, never out of it
