“White” Roman Pizza
Pizza Bianca Romana

** NOTE**
The temperature in the kitchen should be around  68–75  F (20–24 C) for the dough to rise properly.

Preheat oven to 500 F (260 C). After the pizza has risen and is ready to  be shaped...

Oil a large cookie pan with 1-2 tablespoons of olive oil.
Transfer the dough to the pan. Transfer the dough to the pan.
To prevent the dough from sticking to the hands use a little olive oil.
Shape the dough in a long rectangular shape.
Dimple the surface with the tips of your fingers.
Brush with abundant olive oil.
Top with the kosher salt. Place in the oven and bake for approximately 20 - 25 minutes.
The pizza is ready when the surface is golden and the bottom appears to be fully cooked.

* 1 tablespoon active dry yeast,

        or 1 oz (25 g) brewer’s yeast

* 1 1/2 cups (350 cc) warm water

* 3 1/2 cups (500 g) flour

* 1 tablespoon extra-virgin olive oil

* pinch of salt


* 4-5 tablespoons extra-virgin olive oil

* 1 tablespoon kosher salt