Easy Italian Recipes

 MAKES 4 pizzas or 4 servings

- 2 packages active dry yeast (about 3 teaspoons)
- 4-41/2 cups (20-22 1/2 oz/ 625-705 g) all-purpose (plain) flour, plus more for dusting
- Sea salt Olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary, oregano, or thyme leaves

The beauty of pizza bianca, literally "white pizz", is in its simpiicity. A staple of Roman cuisine, this sublime flatbread is soft inside and golden brown on the outside. It is found on nearly every street corner in Rome, and is often split horizontally and stuffed with fresh ripe figs and prosciutto, mortadella and fresh mozzarella, arugula (rocket) and shaved Parmigiano-Reggiano, or tuna and artichoke hearts.

To make the dough, pour l'h cups (12 fl oz/375 ml) lukewarm water (100°-110°F/ 38°-43°C) into the bowl of a stand mixer. Sprinkle the yeast over the top and let stand until slightly foamy, about 5 minutes. Place the bowl on the mixer fitted with the dough hook. Add 1/2 cup (272 oz/75 g) of the flour and 2 teaspoons salt; mix until combined. Add the remaining flour about cup at a time, continuing to mix until all of the flour is incorporated, scraping down the sides of the bowl if necessary. Knead with the dough hook until the dough is smooth but not sticky, about 10 minutes. Transfer the dough to a lightly floured work surface, divide into 4 portions, then shape each into a ball. Rub each ball with oil, and lightly oil a rimmed baking sheet. Place the balls on the baking sheet and cover loosely with plastic wrap. Set aside in a warm piace, such as on top of the stove, and let rise until doubled in bulk, about 2 hours.
Alternatively, shape the dough into a large round, coat with oil, then piace in a large zippered plastic bag. Press out any excess air, and piace in the refrigerator overnight. When ready to bake the pizzas, remove the dough from the refrigerator and divide into 4 equa) balls. Transfer the balls to a rimmed baking sheet and allow to come to room temperature, about 1 hour.

Preheat the oven to 500°F (260°C) about 30 minutes before baking. Lightly oil a rimmed baking sheet. Lightly flour a work surface. Place 1 of the dough balls on the work surface, leaving the others under the plastic wrap. Flatten into a disk. Turn the disk over, sprinkle with additional flour, and, using your hands, stretch the dough into a thin rectangle, turning it over and dusting it regularly with flour as you work. If the dough becomes resistant, let it rest for about 5 minutes before continuing.

Transfer the dough to the baking sheet. Brush the dough gently with about 1 tablespoon olive oil. Using your fingers, dimple the dough all over, then sprinkle evenly with salt and about one-fourth of the garlic and rosemary.
Bake on the bottom rack of the oven unti] the crust is crisp and golden, about 7 minutes. Serve at once. Bake the remaining pizzas in the same way.

Buon appetito !