Pizza Bianco Alla Romano

TOTAL TIME: 3 hr 55 min
Prep: 5 min
Inactive Prep: 3 hr 30 min
Cook: 20 min
YIELD: 4 small pizzas


  • One 1/4-ounce package active dry yeast
  • 1/2 cup lukewarm water (approximately 80 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for greasing
  • All-purpose flour, for dusting
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 16 anchovy fillets, slivered
  • 1 tablespoon plus 1 teaspoon capers, rinsed
  • 1 teaspoon fresh oregano
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Special equipment: a pizza peel; a wood-burning pizza oven, optional; a pizza stone, optional

Four hours before cooking, heat a wood-burning pizza oven. Alternately, heat a pizza stone in a 500 degree F oven for 1 hour.

For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let sit for 30 minutes, or until bubbly like foamy beer.

In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.

Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.

Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.

Divide the dough into 4 equal pieces and form into discs. Lightly dust your pizza peel with all-purpose flour. Using a rolling pin, stretch 1 piece of the dough to a very thin 10-inch round.

For the toppings: Drizzle the pizza with the olive oil and spread it out, leaving a 1-inch border for the crust. Sprinkle with salt and pepper. Sprinkle with 1/4 of the anchovies, capers and oregano.

Gently place the pizza on the oven floor and cook until golden and the dough is done, about 3 minutes. (If using a home oven with a pizza stone, increase the baking time by 5 minutes.)

Remove pizza to a cutting board, drizzle with some more olive oil, slice and serve immediately. Repeat with the remaining 3 dough balls and ingredients.




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