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Fun, bubbly, and crisp, Pizza Bianca can serve as a side dish, bread option, or even main course. It all depends on how you choose to top it! This recipe is made with sourdough and is fully fermented overnight for a complex flavor and ease of preparation.

Sourdough Pizza Bianca

Fun, bubbly, and crisp, Sourdough Pizza Bianca can serve as a side dish, bread option, or even main course. It all depends on how you choose to top it! This recipe is made with sourdough and is fully fermented overnight for a complex flavor and ease of preparation.
5 from 5 votes
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Course: Bread, Main Course, Side Dish
Cuisine: Italian
Keyword: Bread, Italian, Side Dish, Sourdough, Sourdough Bread, Sourdough Recipes
Prep Time: 45 minutes
Cook Time: 30 minutes
Fermenting Time: 15 hours
Total Time: 16 hours 15 minutes
Servings: 6
Author: Little Home in the Making

Ingredients

  • 1 cup Active Sourdough Starter
  • 2 ½ cups All Purpose Flour
  • 1 ¼ cup Water room temperature
  • 1 ½ tsp. Salt
  • 1 ½ tsp. Sugar
  • 4 Tbsp. Extra Virgin Olive Oil

Topping

  • 1-2 tsp. Kosher Salt
  • 2 tbsp. Fresh Chopped Rosemary Leaves

Instructions

Overnight Method

  • In a large glass bowl, combine the sourdough starter, unbleached flour, and room temperature water using a Danish dough whisk, or lightly floured fingers. Once the dough comes together and no dry bits remain, cover with plastic wrap and let it ferment for 10-12 hours.
  • In the morning, or 10-12 hours later, transfer the sticky dough to the bowl of a stand mixer. Add the mineral salt and sugar. Using the dough hook attachment, knead the dough for 6 to 10 minutes, or until the dough begins to form a large mass and pulls away from the side of the bowl. This dough is extremely sticky, and will look very different than any other dough you’ve worked with.
    The dough will be very sticky!
  • Add 1 tbsp. of Olive oil to a clean large glass bowl, and rub it all over the bottom and sides of the bowl using your fingers.
  • Grease a silicone spatula and use it to transfer the sticky dough from the stand mixer to the prepared glass bowl. Pour 1 tbsp. of olive oil over the top of dough, spread it out with your fingers, then turn the dough over to coat.
  • Cover the bowl with plastic wrap and let rise for 2-3 hours before you proceed with baking. If this is in the morning and you wish to prepare your Pizza Bianca for supper, simply place your dough in the fridge until 3 hours before your projected baking time. Take the dough out of the fridge to let rise on the counter for 3 hours prior to baking.
  • When you are ready to bake, add a pizza stone to the middle rack of your oven. Preheat the oven to 450F.
  • Add 2 tbsp. of olive oil to a rimmed baking sheet, using your fingers to grease the sides and bottom thoroughly.
  • Pour the dough onto the greased baking sheet, and use your finger tips to press the dough out flat and into the corners of the baking sheet. If the dough resists stretching, let it rest for 10 minutes before continuing.
  • Once the dough has been formed to the shape and size of the pan, prick the surface with a fork 40-50 times. I just prick every 1-2” in rows all over the surface of the dough.
  • Sprinkle the dough with the desired amount of kosher salt, and place the baking sheet on top of the pizza stone in the oven.
  • Bake for 20 minutes, then sprinkle the chopped rosemary over the surface, rotate the baking sheet, and return to the oven for an additional 10 minutes.
  • Slice into squares and serve.

Notes

This, as noted, is the original Pizza Bianca. I have also made this as a what we in North America understand to be a pizza. Top with sauce, cheese, and toppings. I omit the kosher salt and rosemary when I do this. As is, I serve this as a side bread with soup. You can also make a more-pizza-like Pizza Bianca by sprinkling with olive oil, salt, garlic, Kalamata olives and goat cheese or feta cheese.