Authentic Roman Pizza Bianca with Zucchini Blossoms and Burrata

Master the art of the perfect Roman-style pizza bianca right in your own kitchen. This recipe focuses on high-hydration dough and precise baking techniques to achieve that iconic airy, honeycomb structure that makes authentic Roman pizza so legendary among bread enthusiasts worldwide.

Pizza bianca is a classic Roman staple celebrated for its simplicity and incredible texture. By using a high-hydration dough, you create a crust that is remarkably light and airy on the inside while maintaining a crisp, golden exterior.

The combination of delicate zucchini blossoms, creamy stracciatella, and the sharp, salty punch of anchovies creates a sophisticated flavor profile that is both rustic and refined. This recipe is designed for those who appreciate the tactile joy of working with dough and the satisfaction of achieving a professional-quality bake at home.

Ingredients

Why this recipe works

The secret to a successful pizza bianca lies in the hydration ratio. By using a specific amount of water for every 500 grams of artisan flour, you ensure that the internal crumb remains open and airy.

This high water content allows steam to expand rapidly within the dough during the high-heat baking process, resulting in the characteristic honeycomb structure that defines a true Roman-style crust.

Baking on a preheated pizza stone at 480 degrees Fahrenheit is essential for the transformation. The intense, direct heat from the stone causes the dough to puff instantly upon contact, setting the structure before the crust becomes too dry.

This method mimics the performance of professional wood-fired ovens, ensuring that the bottom is perfectly crisp while the interior stays tender and light.

Notes and substitutions

Choosing the right flour is non-negotiable for this recipe. Artisan flour, often labeled as bread flour or type 00, provides the necessary gluten structure to hold the water and create the signature chew. If the flour quality is insufficient, the dough will struggle to hold its shape during the fermentation process and may result in a flat, dense crust instead of the desired airy texture.

The equipment used significantly impacts the final result. A heavy pizza stone is recommended as it retains heat effectively, providing the necessary thermal mass to crisp the bottom of the dough.

If a cast-iron pizza pan is available, it can also be used to achieve similar results. Always ensure the stone is placed in the oven during preheating so it reaches the target temperature before the dough is introduced.

• stracciatella: fresh burrata cheese, broken into smaller pieces
• artisan flour: bread flour with a protein content of at least 12.5 percent

Equipment

• Pizza stone
• Cast-iron oven
• Mixing bowl
• Kitchen scale