Roman white pizza

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Roman white pizza is all about texture rather than toppings. The surface is glossy with olive oil and salt, the inside stays airy, and the crust bakes up crisp enough to tear, fold or eat as it is straight from the tray.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Strong white flour – 500 g
• Very cold water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Extra virgin olive oil – 2 tbsp plus extra for the tray and top
• Semolina – as needed
• Flaky salt or coarse salt – to taste

Method

1. Put the flour in a bowl and pour in most of the very cold water with the yeast. Mix until you have a rough dough, then add the salt and the remaining water and knead until it becomes smoother.
2. Work in the olive oil and continue until the dough feels elastic. Cover and let it rest briefly, then give it one or two folds to strengthen it.
3. Leave the dough to rise until airy and well expanded. Oil a tray generously and transfer the dough to it.
4. Stretch the dough gently with well-oiled fingertips and leave it to relax again if it resists. Roman white pizza should be dimpled rather than rolled flat.
5. Drizzle the surface generously with olive oil and sprinkle with flaky salt. Bake in a very hot oven until the top is golden and blistered and the bottom has a clear crisp edge.
6. Let it cool for a few minutes before cutting. Eat it as it is, or split it and fill it while it is still slightly warm.