From Ooni · Collected to try
Roman-style pizza bianca
An olive-oil-and-salt pan pizza with its own overnight dough.
- Makes
- 1 pizza · 9 × 13-inch metal pan
- Plan ahead
- Overnight + warming and stretching
Ingredients
Dough and topping
- 225 g bread flour
- 150 g warm water
- 9 g salt
- 1.3 g active dry yeast
- 27 g olive oil, for the pan
- 54 g olive oil, for the topping
- Coarse sea salt, to finish
Let’s make it
Dissolve salt and yeast in water; add flour and knead about 10 minutes. Cover for 90 minutes.
With wet hands, lift and fold the dough 5–10 times, rotating the bowl. Put it in the oiled pan, cover and refrigerate at least 12 hours.
Bring to room temperature for at least 2 hours. Stretch toward the pan corners, resting covered for 30 minutes between attempts.
Dimple with your fingertips, add topping oil and salt, then bake on low flame. Remove from the pan to slice.
Recipe source: Ooni · Roman-style Pizza Bianca.
A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.