Roman-Style White Pizza with Olive Oil and Rosemary

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Pizza Bianca Romana is a classic Roman white pizza built on a thin, crisp crust drizzled generously with extra virgin olive oil and finished with flaky sea salt and fresh rosemary. Unlike its tomato-sauced cousins, this minimalist pie lets the flavor of well-made dough and good oil shine through, a staple of Roman pizzerias and bakeries.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 2 gSugar
• 12 gProtein
• 580 mgSodium
• 130 mgPotassium
• 100 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Dough

• 500 g (about 4 cups) Italian 00 flour or bread flour
• 350 ml (1 1/2 cups) lukewarm water
• 7 g (2 1/4 tsp) active dry yeast
• 1 tsp granulated sugar
• 10 g (2 tsp) fine sea salt
• 45 ml (3 tbsp) extra virgin olive oil, plus more for the bowl

For the Topping

• 60 ml (1/4 cup) good-quality extra virgin olive oil, for drizzling
• 2 sprigs fresh rosemary, leaves stripped and lightly chopped
• Flaky sea salt, such as Maldon, for finishing
• 150 g (about 5 oz) low-moisture mozzarella, torn (optional)
• 2 tbsp finely grated Pecorino Romano (optional)

Directions

1. In a small bowl, stir the yeast and sugar into the lukewarm water and let stand 5 to 8 minutes until foamy.
2. In a large bowl, whisk the flour and fine sea salt to combine, then pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
3. Shape the dough into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, or until roughly doubled in size.
4. Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to its highest setting, 260 to 290 °C (500 to 550 °F), for at least 30 minutes.
5. Divide the dough into 4 equal pieces and, on parchment paper, stretch each into a thin oval or round about 25 cm (10 inches) across, leaving a slightly thicker edge.
6. If using mozzarella, scatter it lightly over each base, then transfer two at a time to the hot stone and bake for 5 to 7 minutes until puffed and lightly blistered.
7. Drizzle the hot pizzas generously with extra virgin olive oil, scatter the rosemary and a pinch of Pecorino if using, then finish with a generous pinch of flaky sea salt. Serve immediately while crisp and fragrant.

Cook’s Notes

• For an even crisper base, dust the parchment with a thin layer of semolina before stretching the dough.
• Drizzling the olive oil on after baking, not before, preserves its bright, peppery flavor and prevents the crust from going greasy.
• A long, cold ferment (8 to 24 hours in the fridge) deepens the flavor and gives an airier crumb; just let the dough come to room temperature before shaping.
• For an even more traditional take, skip the cheese and serve the pizza folded over like a sandwich, Roman street-food style.

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