Pizza Bianca with Prosciutto: A Simple Guide to Roman Perfection
Pizza Bianca, meaning “white pizza” in Italian, is a simple yet incredibly satisfying flatbread that forms the basis for many delicious creations. Unlike its red-sauced cousin, Pizza Bianca relies on olive oil, salt, and sometimes herbs to create a flavorful and versatile base. When topped with salty, delicate prosciutto, it transforms into a truly elegant and irresistible dish. This recipe provides a detailed guide to creating authentic Pizza Bianca at home, followed by instructions for adding the perfect prosciutto topping.
## What is Pizza Bianca?
Pizza Bianca is a Roman street food staple. It’s essentially a focaccia-like bread baked directly on the oven floor or on a baking stone. The key to a good Pizza Bianca is a crispy crust and a light, airy interior. The simplicity of the ingredients allows the quality of the olive oil and flour to truly shine.
## Why Prosciutto?
Prosciutto, a dry-cured Italian ham, offers a perfect counterpoint to the richness of the Pizza Bianca. Its salty, slightly sweet flavor and delicate texture melt in your mouth, creating a delightful combination of flavors and textures. The prosciutto is typically added *after* baking, preserving its delicate qualities.
## The Perfect Pizza Bianca Dough: A Step-by-Step Guide
This recipe focuses on a straightforward dough that requires minimal kneading but delivers exceptional results. It utilizes a long, slow fermentation process (often referred to as a cold proof) to develop complex flavors and a wonderful texture.
**Ingredients:**
* 500g (approximately 4 cups) Bread Flour (high-protein flour is best for a chewy crust)
* 375ml (approximately 1 1/2 cups) Lukewarm Water (around 105-115°F or 40-46°C)
* 10g (approximately 2 teaspoons) Instant Dry Yeast
* 10g (approximately 2 teaspoons) Fine Sea Salt
* 30ml (approximately 2 tablespoons) Extra Virgin Olive Oil, plus more for drizzling
**Equipment:**
* Large Mixing Bowl
* Kitchen Scale (highly recommended for accuracy)
* Plastic Wrap or Damp Kitchen Towel
* Baking Sheet or Pizza Stone
* Parchment Paper (optional, but recommended for easy transfer)
* Pizza Peel (optional, for using a pizza stone)
**Instructions:**
**1. Activate the Yeast (Optional):**
While instant dry yeast doesn’t *require* activation, some bakers prefer to do it to ensure the yeast is alive and active. To activate, combine the lukewarm water with the yeast in a small bowl. Stir gently and let it stand for 5-10 minutes. It should become foamy.
**2. Combine Wet and Dry Ingredients:**
In a large mixing bowl, combine the bread flour and salt. If you activated the yeast, pour the yeast mixture into the flour mixture. If not, simply add the instant dry yeast directly to the flour.
**3. Mix the Dough:**
Using your hands or a stand mixer fitted with a dough hook, begin mixing the ingredients. If using your hands, gradually incorporate the water into the flour, mixing until a shaggy dough forms. If using a stand mixer, mix on low speed until the dough comes together.
**4. Add Olive Oil:**
Add the olive oil to the dough and continue mixing until the dough becomes smooth and elastic. This will take about 5-7 minutes by hand or 3-5 minutes in a stand mixer. The dough should be slightly sticky but not excessively so. If the dough is too dry, add a tablespoon of water at a time until it reaches the desired consistency. If it’s too wet, add a tablespoon of flour at a time.
**5. First Rise (Bulk Fermentation):**
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (around 75-80°F or 24-27°C) for 1.5-2 hours, or until doubled in size. This is called bulk fermentation, and it’s crucial for developing the flavor and texture of the dough.
**6. Cold Fermentation (Cold Proofing):**
After the first rise, gently punch down the dough to release the air. Cover the bowl again and refrigerate the dough for at least 12 hours, or up to 3 days. This cold fermentation process slows down the yeast activity, allowing for a more complex flavor development. This step is highly recommended but not strictly necessary. If you’re short on time, you can skip the cold fermentation and proceed directly to shaping the dough, but the flavor won’t be as developed.
**7. Divide and Shape the Dough:**
Remove the dough from the refrigerator at least 2 hours before baking. Divide the dough in half. Gently shape each half into a rectangle or oval, about 12-14 inches long and 8-10 inches wide. Avoid overworking the dough, as this will toughen it.
**8. Second Rise (Proofing):**
Place the shaped doughs on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp kitchen towel and let them rise for another 30-60 minutes, or until slightly puffy. This second rise, called proofing, allows the dough to relax and become more airy.
**9. Preheat the Oven:**
Preheat your oven to the highest temperature it can reach, ideally 500-550°F (260-290°C). If you’re using a pizza stone, place it in the oven while it preheats. This will ensure that the stone is scorching hot when you bake the pizza, resulting in a crispier crust.
**10. Prepare for Baking:**
While the oven is preheating, drizzle the shaped doughs generously with extra virgin olive oil. Use your fingertips to create dimples all over the surface of the dough. Sprinkle generously with coarse sea salt. You can also add other herbs at this stage, such as rosemary or oregano, if desired. I recommend keeping it simple for the most authentic experience.
**11. Bake the Pizza Bianca:**
If you’re using a pizza stone, carefully slide the parchment paper with the dough onto the hot stone using a pizza peel. If you’re using a baking sheet, simply place the baking sheet in the oven.
Bake for 8-12 minutes, or until the crust is golden brown and crispy. The exact baking time will depend on your oven. Keep a close eye on the pizza to prevent it from burning.
**12. Cool and Serve:**
Remove the Pizza Bianca from the oven and let it cool slightly on a wire rack before adding the prosciutto. This will prevent the prosciutto from cooking and becoming rubbery.
## Adding the Prosciutto: The Finishing Touch
Now for the star of the show: the prosciutto! The key is to add it *after* the Pizza Bianca has been baked and cooled slightly. This preserves the prosciutto’s delicate texture and flavor.
**Ingredients:**
* 4-6 ounces (115-170g) thinly sliced Prosciutto di Parma or Prosciutto San Daniele (high-quality prosciutto is essential)
* Optional: Fresh Arugula or Rocket
* Optional: Shaved Parmesan Cheese
* Optional: A drizzle of balsamic glaze (use sparingly)
**Instructions:**
1. **Let the Pizza Cool Slightly:** As mentioned earlier, allow the Pizza Bianca to cool for a few minutes after baking.
2. **Arrange the Prosciutto:** Gently tear or fold the prosciutto slices and arrange them artfully over the Pizza Bianca. Don’t overcrowd the pizza; you want each slice to be distinct and flavorful.
3. **Add Optional Toppings:** If desired, add fresh arugula or rocket for a peppery bite. Shaved Parmesan cheese adds a salty, nutty flavor that complements the prosciutto perfectly. A drizzle of balsamic glaze can add a touch of sweetness and acidity, but use it sparingly, as it can easily overpower the other flavors.
4. **Serve Immediately:** Slice the Pizza Bianca and serve immediately. Enjoy the simple yet exquisite combination of crispy bread, salty prosciutto, and fresh flavors.
## Tips for Pizza Bianca Perfection
* **Use High-Quality Ingredients:** The quality of the ingredients matters, especially the olive oil, flour, and prosciutto. Use extra virgin olive oil with a good flavor and aroma. Choose bread flour with a high protein content for a chewier crust. Invest in high-quality prosciutto for the best flavor and texture.
* **Don’t Overwork the Dough:** Overworking the dough will develop too much gluten, resulting in a tough crust. Mix the dough until it is smooth and elastic, but avoid kneading it for too long.
* **Allow for a Long Fermentation:** The long, slow fermentation process is crucial for developing the flavor and texture of the dough. Don’t rush this step.
* **Preheat the Oven Thoroughly:** A scorching hot oven is essential for a crispy crust. Preheat the oven for at least 30 minutes before baking the pizza.
* **Use a Pizza Stone:** If you have a pizza stone, use it! It will help to create a crispy crust.
* **Don’t Overload the Pizza:** Keep the toppings simple. Overloading the pizza will make it soggy.
* **Experiment with Flavors:** While this recipe focuses on the classic Pizza Bianca with Prosciutto, feel free to experiment with other toppings. Roasted vegetables, cheeses, and herbs all work well.
* **Use a Kitchen Scale:** Using a kitchen scale for measuring ingredients, especially flour and water, will greatly improve the consistency of your results. Baking is a science, and precise measurements are important.
* **Adjust Hydration as Needed:** The amount of water needed can vary depending on the humidity and the type of flour used. Start with the recommended amount of water and add more as needed, a tablespoon at a time, until the dough comes together.
* **Consider a Poolish or Biga:** For an even more complex flavor, consider using a pre-ferment like a poolish or biga. These are mixtures of flour, water, and yeast that are allowed to ferment for several hours before being added to the main dough. This adds depth of flavor and improves the texture of the crust.
* **Pay Attention to Oven Temperature:** Even ovens that are set to the same temperature can bake differently. Use an oven thermometer to ensure that your oven is reaching the correct temperature. Adjust the baking time accordingly.
* **Let the Dough Rest After Shaping:** Allowing the shaped dough to rest for 30-60 minutes before baking allows the gluten to relax, resulting in a more tender crust.
## Variations and Additions
While the classic Pizza Bianca with Prosciutto is delicious on its own, here are some variations and additions to inspire you:
* **Pizza Bianca with Fig and Prosciutto:** Add thinly sliced fresh figs to the pizza along with the prosciutto for a sweet and savory combination.
* **Pizza Bianca with Burrata and Prosciutto:** Top the pizza with creamy burrata cheese after baking for an extra decadent treat.
* **Pizza Bianca with Pesto and Prosciutto:** Spread a thin layer of pesto on the pizza before adding the prosciutto for a burst of flavor.
* **Pizza Bianca with Truffle Oil and Prosciutto:** Drizzle a small amount of truffle oil over the finished pizza for an earthy and luxurious touch.
* **Pizza Bianca with Roasted Garlic and Prosciutto:** Roast garlic cloves and mash them into a paste. Spread the garlic paste on the pizza before baking for a rich and savory flavor.
* **Pizza Bianca with Caramelized Onions and Prosciutto:** Caramelize onions slowly over low heat until they are sweet and golden brown. Add them to the pizza along with the prosciutto for a complex and satisfying combination.
* **Pizza Bianca with Artichoke Hearts and Prosciutto:** Marinated artichoke hearts add a tangy and briny flavor that pairs well with prosciutto.
* **Vegan Pizza Bianca:** For a vegan version, simply omit the prosciutto. You can still enjoy the delicious flavors of the Pizza Bianca with olive oil, salt, and herbs. Consider adding roasted vegetables or a vegan cheese alternative.
## Serving Suggestions
Pizza Bianca with Prosciutto is a versatile dish that can be served as an appetizer, a light lunch, or a snack. It’s perfect for sharing with friends and family. Here are some serving suggestions:
* **Serve with a side salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pizza.
* **Pair with a glass of wine:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the flavors of the pizza.
* **Serve as part of an Italian antipasto platter:** Include other Italian delicacies such as olives, cheeses, and cured meats.
* **Cut into small squares and serve as appetizers at a party:** Pizza Bianca with Prosciutto is a crowd-pleasing appetizer that is sure to be a hit.
## Storage Instructions
Leftover Pizza Bianca with Prosciutto can be stored in the refrigerator for up to 2 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for a few minutes until warmed through. You can also reheat it in a toaster oven or microwave, but the crust may not be as crispy.
It is not recommended to freeze Pizza Bianca with Prosciutto, as the prosciutto can become watery and the crust can become soggy.
## Conclusion
Pizza Bianca with Prosciutto is a simple yet elegant dish that is perfect for any occasion. With its crispy crust, salty prosciutto, and fresh flavors, it’s sure to be a hit with everyone. By following this detailed recipe, you can easily create this Roman classic in your own home. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy!
This Pizza Bianca with Prosciutto recipe is a wonderful starting point. Feel free to adjust the ingredients and techniques to suit your preferences and oven. Happy baking!