Roman Pizza Bianca

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 teaspoons

Warm water

1 1/2 cups (about 110°f/43°c)

Granulated sugar

1 teaspoon

Salt

1 teaspoon

Coarse sea salt

for sprinkling

Fresh rosemary

2 tablespoons, finely chopped

Olive oil

1/4 cup, plus 2 tablespoons for drizzling

Instructions

1. In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until the yeast becomes foamy.
2. Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes until it is smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 2 hours, or until it has doubled in size.
5. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats to achieve an extra crispy crust.
6. Once the dough has risen, punch it down gently and divide it into two equal pieces. Roll each piece into a rectangle about 1/2 inch thick.
7. Transfer the rolled dough to a baking sheet or heated pizza stone. Drizzle with the remaining olive oil, then sprinkle with chopped rosemary and coarse sea salt.
8. Bake for 15-20 minutes, or until the crust is golden brown and crispy. Keep an eye on it to prevent burning.
9. Remove from the oven, let cool for a few minutes, and then slice into pieces to serve.