{"id":4026,"date":"2020-10-06T11:30:00","date_gmt":"2020-10-06T11:30:00","guid":{"rendered":"http:\/\/devourromefoodtours.com\/?p=4026"},"modified":"2022-02-28T14:35:08","modified_gmt":"2022-02-28T14:35:08","slug":"pizza-bianca-recipe","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/pizza-bianca-recipe\/","title":{"rendered":"Best Pizza Bianca Recipe (From One of Rome’s Best Pizzerias)"},"content":{"rendered":"\r\n

Pizza bianca is pizza at its simplest.<\/h3>\r\n\r\n\r\n\r\n

There’s no bright red tomato sauce, no cheese, and no fancy toppings. Pizza bianca<\/em> (which translates to “white pizza”) is as simple as it gets: fresh-baked focaccia topped with nothing more than olive oil, salt, and sesame seeds or rosemary if you’re feeling adventurous. <\/p>\r\n\r\n\r\n\r\n

But don’t let the simplicity of this Italian staple fool you. Try this pizza bianca<\/em> recipe and you’ll see why Romans can’t get enough. <\/p>\r\n\r\n\r\n

\"Pizza<\/figure>\r\n\r\n\r\n

Photo Credit: Fred Benenson<\/a>, Text Overlay: Devour Rome Food Tours<\/a><\/em><\/p>\r\n\r\n\r\n\r\n

The many faces of Roman pizza<\/h2>\r\n\r\n\r\n\r\n

Though usually associated more with Naples, pizza is also a local favorite in Rome. But the way we enjoy it here may be different than you’re expecting.<\/p>\r\n\r\n\r\n\r\n

Roman pizza<\/a> is most commonly enjoyed as pizza al taglio<\/em>, or pizza by the slice. But forget about the triangular slices you can grab on the go in cities like New York\u2014here in Rome, we’re talking thick, rectangular slabs that are cut according to how much you want, and paid for by weight. <\/p>\r\n\r\n\r\n\r\n

This pizza bianca<\/em> recipe is an example of pizza al taglio<\/em>, but this on-the-go option isn’t the only way to eat pizza in Rome. On weekend evenings, pizzerias throughout the city fill up with locals enjoying pizza tonda<\/em>\u2014a round, whole pie eaten by one person with a fork and knife. <\/p>\r\n\r\n\r\n\r\n

\"Eating
A typical Roman-style pizza tonda<\/em>. Photo credit: Abbie Stark<\/a><\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n

Casa Manco: A family-run favorite<\/h2>\r\n\r\n\r\n\r\n

This pizza bianca<\/em> recipe comes to us from Casa Manco<\/a>, our pick for the best pizza in Rome<\/a> and a stop on our Testaccio Neighborhood Food & Market Tour<\/a>. <\/p>\r\n\r\n\r\n\r\n

Local couple Paola and Andrea opened Casa Manco after leaving the corporate life behind in 2009. In the decade-plus since, their stall in the Testaccio Market<\/a> has become a local reference for some of the city’s best pizza al taglio<\/em>. Their secret: a natural rising process to ensure light, fluffy and digestible dough, and fresh, seasonal ingredients that come from the other stalls in the market whenever possible. <\/p>\r\n\r\n\r\n\r\n

\"Andrea
Andrea, founder of Casa Manco, is one of our favorite people in Rome!<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n

To really get the most out of this pizza bianca<\/em> recipe, be sure to allow plenty of time for the dough to rise. At Casa Manco, they usually take up to 72 hours, but if you’re eager to try your pizza bianca<\/em> ASAP, leave it for a minimum of at least 12. <\/p>\r\n\r\n\r\n\r\n

The other key ingredient here: excellent extra virgin olive oil. Because the recipe itself is so simple, the quality of the ingredients really shines through. Bad olive oil will result in bad pizza bianca<\/em>, and that would be tragic indeed.<\/p>\r\n\r\n\r\n\r\n

\"Slices
Perfectly light and airy dough makes for the ideal pizza bianca<\/em>.<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n

Pizza bianca recipe from Casa Manco<\/h2>\r\n\r\n\r\n\r\n

Makes 1 large pizza<\/p>\r\n\r\n\r\n\r\n

Ingredients<\/h3>\r\n\r\n\r\n\r\n