White Roman pizza 

Today in the oven there is the recipe of the Roman white pizza, very different from the classic pizza that we all know. Let's say a kind of soft white focaccia to eat like this or to be stuffed with mortadella or with raw prosciutto and figs. Do you know the white pizza ''cà mortazza''? The famous Roman street food, which is impossible to resist! The white Roman pizza is high, with a crunchy outer crust and so soft inside, perfect to be stuffed. If you roll it out a little thinner, you will have a crunchy pizza or a crispy flatbread.

I had already fallen in love with the Roman focaccia years ago, when I ate it in Rome. And I've always had the worm to prepare it at home. The Roman pizza is difficult to replicate exactly, only for a matter of oven temperature, which must be very high to ensure the outer crust and the softness of the inside. The recipe for Roman white pizza, soft and fast, I had to do it immediately. I adjusted the doses slightly to my needs, but I'm too glad I found this recipe. And it's already the third time I've prepared it! This dough can also be used as a soft homemade pizza, simply seasoning it and making it as if it were a classic pizza. You won't regret it! You will also fall in love with its softness, its honeycomb, its taste. Here is the recipe for the Roman white pizza, the soft and soft Roman pizza.

Ingredients

480 g flour (or pizza flour)

360 ml Water

15 g Mashed potato flakes ( 2 level tablespoons)

3 tablespoons Extra virgin olive oil

1 tsp honey

12 g Fresh brewer's yeast

10 g Salt

Oil and coarse salt for finishing

Preparation

In this recipe of the Roman white pizza are used potato flakes which are the flakes for mashed potatoes. You will not need a mixer or a food processor, you just need a bowl and a spoon. Dissolve 200 ml of water in a bowl with the crumbled brewer's yeast and honey. Put the flour and potato flakes in the bowl and add the water with the brewer's yeast and honey. Mix briefly with the spoon. Then add the remaining water (160 ml), salt and oil. Always stir with the spoon. The dough contains enough water so you will not have a firm dough, but a very soft dough (for this it is a pizza without dough). Cover everything with plastic wrap and put in the oven with the light on or with the leavening function at 30 ° for about 2 hours, until you see the dough triple. After the time, sprinkle the worktop with flour and turn your soft white pizza dough, similar to a blob. 🙂 Divide it into 2 parts if you want to use 2 trays of 20 x 30 cm, if not leave it whole for 1 pan 30 x 40 cm. Gently create a rectangle, working the dough by hand with your fingertips and create the reinforcement folds taking the flap of the short side and bring it towards the center and do the same with the side affixed that will be positioned on the previous one. Then take a flap of the other side, pull it a little and bring it to the center and do the same with the other side. With the help of a spatula, on the contrary the dough on the floured work surface and cover it with a damp cloth (I used wet and wrung out baking paper). Let stand for 15 minutes. If you have created 2 portions of dough, do the same thing for both loaves. After this time it is time to roll out the dough of the Roman pizza. Grease the pan with a little oil and place the dough on top. With your hands greased with oil, roll out the dough over the entire baking sheet. To avoid adding too much oil, wet your hands several times with water and roll out the dough that will not stick to your fingertips.

Add on the surface 2 tablespoons of oil mixed with 1 tablespoon of water and create the dimples with your fingertips. Here you will see the formation of the first bubbles that will give you so much satisfaction! Sprinkle with crushed coarse salt (to reduce it into smaller pieces) and rosemary (if you want to eat it like this without stuffing it). Put the pan to rise for another 30 minutes in the oven turned off with the light on or with the leavening function. After the time, turn on the ventilated oven at maximum power. If you have the pizza function with fan oven, use that. Bake when it has reached the temperature. I cooked it at 250 °C with ventilated pizza function for 12 minutes, until it became beautiful golden. And your white Roman pizza high, soft, bullous is ready! Now you will have to decide whether to eat it like this or whether to stuff it by preparing the classic white pizza with mortadella or with raw prosciutto and figs 😀 or as you want! Excellent hot or cold, also to serve for buffets or birthday parties.

Preservation of Roman white pizza

The Roman white focaccia keeps well in nylon bags for 1 day. You can also heat it for a moment in the oven. You can even freeze it and be ready for sudden cravings!