Of which 1.2 g sugars and 5.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pan-baked pizza bianca · Mortadella added after baking · Big, irregular air pockets
Allergens gluten
Pizza bianca romana
With mortadella
A very airy pan-baked pizza bianca, sliced horizontally and filled while still warm with thin mortadella. The high-hydration dough is folded rather than loaded with flour. A brine of olive oil and water creates dimples and a thin crust; the filling goes in only after baking.
Ingredients
- 500 g (1 lb) bread flour
- 400 g (14 oz) water
- 1 g dry yeast
- 12 g salt
- 45 g (1½ oz) extra-virgin olive oil
- 240 g (8½ oz) mortadella
Method
- Mix the flour, 340 g of the water and the yeast until there are no dry patches. Rest for 25 minutes; add 10 g of salt, 15 g of olive oil and the next 30 g of water in small additions.
- Do three sets of folds in the bowl, 20 minutes apart. The dough should gain tension without losing its moist texture.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
