No Knead Pizza Bianca Recipe

Pizza need not have sauce or cheese in order for it to be insanely delicious.

Closeup profile view of a slice of pizza bianca.

Serious Eats / J. Kenji López-Alt

Why This Recipe Works

  • Mixing a high proportion of water into the dough results in pizza with a bubbly, open crumb.
  • Shaping, rising, and par-baking the dough on a parchment-lined baking sheet keeps the dough from sticking without the need for oil, which would fry the bottom of the crust. Using a parchment-lined pan throughout also eliminates the troublesome, error-prone task of transferring a very wet dough.
  • Removing the parchment after the dough has set and finishing the pizza directly on the pan allows the crust to brown in spots—a characteristic feature of this style of pizza.

There are some folks out there—some call them purists, I call them nuisances—who are pizza prescriptivists. These are the folks who'll tell you that, say, Chicago deep dish isn't pizza, or that if it doesn't have cheese or sauce on it, it can't be pizza. Or that pizza is always round, or that if it's not made with DOP tomatoes, it ain't the real deal.

These folks are, of course, all wrong. For if lack-of-depth, Italian tomatoes, round shape, and cheese were all requirement for pizza, then vegans, Chicagoans, non-Italians, and those suffering from elipsaphobia would not be able to eat much pizza. And according to my moral philosophy—let's call it pizzism—any set of rhetoric that results in less people eating pizza must be fundamentally flawed at some level, most likely a very deep one.

An exterior shot of Forno Campo d' Fiori, a bakery famous for their pizza bianca in Rome.

Serious Eats / J. Kenji López-Alt

Pizza need not have sauce or cheese in order for it to be insanely delicious. Exhibit A: Pizza Bianca. The long, flat, lightly dimpled, flecked-with-coarse salt, crisp-on-the-outside, just barely chewy bread sold by the square in Rome (or Sullivan street, if you prefer). Jeffrey Steingarten wrote at length about finding the perfect slice of pizza bianca at Forno, a bakery in Rome's Campo de' Fiori. I've been there. It's f*&king phenomenal (just ask Ed Levine—he tasted pretty much the whole menu). My goal this week at The Pizza Lab is to bring some of that crisp, chewy, olive-oil soaked magic into my own kitchen.

The Dough

At first glance, pizza bianca looks pretty similar to certain types of focaccia, the olive-oil laden Italian bread, but the similarities are mostly superficial. Focaccia is made with an enriched dough—it has oil in it—which gives it a moister, softer texture with far less chew than pizza bianca, which is made with a lean dough.

A batch of focaccia dough has been transferred to an oiled sheetpan.

Serious Eats / J. Kenji López-Alt

If you actually take a look at how the suckers are made, you'd notice an even bigger difference: While focaccia are baked in a pan, pizza bianca are baked directly on the floor of the oven, much like a neapolitan pizza. The pie-men (is a pizza bianca still a pie?) will stretch the dough out to a length of about six feet on top of a monstrous paddle before dimpling it with their fingers to prevent large bubbles from forming (a major defect, according to Sullivan Street Bakery's Jim Lahey). It gets drizzled with olive oil and sprinkled with salt, then folded up accordion-style before being inserted deep into a 500°-600°F (260°-315°C) oven and stretched back out with an agility that'd put WilyKit and WilyKat to shame.

Author holding a burnt hunk of bubbled pizza crust up to the camera.

Serious Eats / J. Kenji López-Alt

While large, cavernous bubbles that char are considered a defect in pizza bianca, you still want an extremely open, wide hole structure in the crumb. The holiness of bread is pretty much directly proportional to the amount of water you add to it. Adding more water to your dough works in two ways:

  • It adds more steam. When your dough goes into a hot oven, you probably notice that it expands significantly. This is due in large part to the conversion of water to steam within the bread. More water = more bubbles = airier, bubblier bread.
  • It makes your gluten network looser. Gluten is the network of proteins that develops in bread dough when you combine flour and water. This network, when cooked, firms up, giving bread its structure. For optimal bubble formation, you want gluten that is very strong, yet very stretchy. Adding more water to your dough allows those bubbles to be stretched out extra-wide.

If you've followed The Pizza Lab thus far, you might remember a post in which I talked about hydration in the context of Sicilian-style square pizza (and if you haven't followed, then read up!). In that post, I inadvertently managed to perfect a recipe for a focaccia-esque square pizza by adding a ton of extra water to my dough. While most pizza dough is made with a hydration level of around 65% to 70% (that is, the amount of water added weighs in at 70% of the amount of flour used), I took mine all the way up to 80%, producing a dough that nearly pours out of the mixer, yet bakes up into a supremely stretchy, light, and airy crumb.

In other words, perfect for pizza bianca.

With very wet doughs, I find that using the no-knead method is the easiest way to handle it. To develop gluten, you generally want to knead your dough to speed-up the linking process between the proteins in the flour. With the no-knead method, you simply stir together your basic ingredients (in this case bread flour, salt, yeast, and water), cover them, and let'em sit around overnight. During this time, enzymes in the flour get to work snipping up proteins and allowing them to easily link up to form gluten. An overnight rest also allows for time for some good flavor development as the yeast slowly digests the flour, creating a wide array of flavorful compounds.

Surface Tension

While the pie-men of Rome might have the training and agility to deftly shuffle 6-foot long pizzas in and out of a hot oven, I'm after more modest goals here. A couple feet long is good enough for me. Yet because of its high level of hydration, I found it very difficult—nearly impossible—to slide a pizza off my wooden peel onto a hot pizza stone without deforming it in some way.

What if I used the focaccia method of letting the dough rise directly in a rimmed baking sheet which I could then transfer to the oven?

Overhead view of pizza bianca dough that has been stretched out and left to rise in a sheet pan. The dough rests directly on the oiled surface of the pan.

Serious Eats / J. Kenji López-Alt

That method works, and it's really easy—I was tempted to sign, seal, and deliver this thing as-is, but it wasn't quite right. The problem is on the undercarriage which comes out with the fried texture of focaccia or Greek pizza, not the dryer floury texture of good pizza bianca.

Closeup of an overturned slice of pizza bianca baked directly on an oiled sheet pan. The crust has fried a bit and turned golden brown.

Serious Eats / J. Kenji López-Alt

Delicious, but not what we're after.

I tried letting the dough rise on a sheet of parchment paper, thinking this would make it easier to transfer it to the oven. Nope. Still too wet to move without difficulty.

Turns out the easiest way is to use a hybrid method: line a rimmed baking sheet with parchment and let the dough rise directly inside. When ready to bake, I can then simply transfer the entire baking sheet to a hot pizza stone.

Overhead view of the parchment paper after baking pizza bianca. All of the paper not underneath the dough has been singed a dark brown by the extreme heat of the oven.

Serious Eats / J. Kenji López-Alt

With the high temperatures needed for baking (550°F, or the highest your oven will go), the parchment paper rapidly browns and threatens to burn. I found that by allowing the pizza to bake for about 5 minutes on its parchment sling, it became firm enough that I could then easily slide the parchment out from under it to allow it to continue baking directly on the stone. This also helped the bottom achieve a nicer charred-in-spots color.

Closeup of the bottom surface of the pizza bianca. The surface is paler than the fried version, with several dark, charred spots.

Serious Eats / J. Kenji López-Alt

Ah, now that's more like it!

Unevenly charred, nicely floury, not fried at all, with an interior crumb that's chewy and full of holes and a crisp upper crust.

Closeup of a cut edge of the finished pizza bianca, revealing an open crumb structure.

Serious Eats / J. Kenji López-Alt

The only mildly difficult part of the recipe is working with such an insanely wet dough. Unless you're an experienced baker, I'm not going to lie—your first few pies will come out deformed and misshapen. The good news? Slice it up and serve it and nobody will be the wiser. Even deformed pizza bianca tastes awesome.

If you're the type who likes rosemary, you could sprinkle a bit on top before baking along with your coarse salt. It would not be an insult to tradition. Then again, if you're the type who likes tomatoes and cheese or anchovies or thyme or gigantic slices of steak, you could also tell tradition to screw itself and follow the basic tenets of pizzism* to forge your own path towards that pie in the sky.

*There's only one commandment: thou shalt make every reasonable effort to increase the production and consumption of pizza in the universe.

January 2012

Recipe Details

No Knead Pizza Bianca Recipe

Active 15 mins
Total 0 mins
Serves 3 to 4 servings
Makes 1 pizza

Pizza need not have sauce or cheese in order for it to be insanely delicious.


  • 500g (17.5 ounces, about 3 1/4 cups) bread flour

  • 10g (0.34 ounces, about 2 teaspoons) kosher salt

  • 5g (0.18 ounces, about 1 1/2 teaspoons) instant or rapid-rise yeast

  • 375g (13.25 ounces, 1 cup plus 10 1/2 tablespoons) lukewarm water

  • 1/4 cup extra-virgin olive oil

  • Coarse sea salt such as Maldon or fleur de sel

  • 1 tablespoon finely chopped rosemary leaves (optional)


  1. Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and allow to rest at room temperature overnight.

  2. The next day, lightly flour the dough and your hands. Scrape dough out of the bowl onto a well-floured piece of parchment paper set inside a rimmed baking sheet and gently fold dough into an even blob in the center. Dust with flour and cover with a clean kitchen towel. allow to rise at room temperature until nearly doubled in volume, about 2 hours.

  3. 30 minutes before baking, adjust oven rack to upper-middle position, place a baking stone on it (or a double stack of rimmed baking sheets) and preheat oven to 550°F (260°C). Gently stretch the dough into an even rectangular shape (you shouldn't have to lift it). Carefully stipple the top surface with your fingertips. Drizzle with olive oil and sprinkle with coarse sea salt and rosemary if using. Transfer entire baking sheet with dough to pizza stone.

    The stippled and oiled pizza bianca dough, ready for baking.

    Serious Eats / J. Kenji López-Alt

  4. Bake for 5 minutes just until the pizza is slightly firm. Remove from oven and transfer pizza to a pizza peel. Discard parchment paper. Return pizza to bake directly on the baking stone until burnished golden brown, about 10 to 15 minutes longer. Remove from oven and allow to cool for 5 minutes. Transfer to a large cutting board, cut into 8 or 12 rectangular slices, and serve.

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Nutrition Facts (per serving)
575 Calories
16g Fat
91g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 575
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 1557mg 68%
Total Carbohydrate 91g 33%
Dietary Fiber 3g 12%
Total Sugars 0g
Protein 15g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 1mg 7%
Potassium 137mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)