Pizza Bianca

Instructions

1. Prepare the Dough
   In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add olive oil, then gradually mix in flour and salt until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
2. First Rise
   Place dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Pizza
   Punch down the dough and divide into two equal portions. On a floured surface, stretch or roll each portion into a 12-inch oval or rectangle. Transfer to baking sheets lined with parchment paper. Use your fingertips to create dimples across the surface.
4. Add Toppings
   Brush the dough generously with olive oil. Spread small dollops of ricotta across the surface, leaving some spaces. Scatter sliced garlic, rosemary, and thyme evenly. Sprinkle with Pecorino Romano cheese, black pepper, and a light dusting of sea salt.
5. Second Rise
   Allow the topped pizzas to rest for 20 minutes while you preheat your oven to 475°F (245°C). This gives the dough time to rise slightly and ensures a lighter texture.
6. Bake the Pizza
   Bake in the preheated oven for 12-15 minutes, until the crust is golden brown and the cheese has melted with light browning. If using a pizza stone, carefully transfer the pizza with a pizza peel and bake for 8-10 minutes.
7. Finish and Serve
   Remove from the oven and immediately drizzle with additional olive oil and honey if desired. Let cool slightly, then slice and serve warm.