Authentic Roman Pizza Bianca | No-Knead & Super Crispy

No-Knead Roman Pan Pizza — light, crisp, and effortless

A cold-fermented Roman pizza bianca baked in blue steel pans — light inside, crisp outside, and filled with buffalo mozzarella, prosciutto cotto, and finely sliced savoy cabbage.

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Ingredients
(For one 30x40 cm pan or two 30x20 cm blue steel pans)

Dough:

350 g strong 00 flour (W280–320)
280 g water
2.5 g fresh yeast
7 g salt

Filling:

200 g savoy cabbage, finely sliced and seasoned with olive oil and salt
2 buffalo mozzarellas (about 250 g total), torn
200 g prosciutto cotto, thinly sliced
Black pepper, olive oil to finish

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Method

1. Mix flour, water, yeast, and salt roughly — no kneading.
2. Place the dough directly in the fridge for 1 hour.
3. Remove, perform one stretch and fold, then return to the fridge for another hour.
4. After 2 hours total, perform one lamination or book fold. Optionally, one more fold later if the dough feels loose.
5. Transfer to a lightly oiled container and cold ferment overnight.
If the dough hasn’t doubled by morning, leave it at room temperature until it does.
6. Next day: divide and shape cold dough into balls.
7. Proof 3–4 hours at room temperature, until light and airy.
8. Stretch gently by hand on a bed of semolina, then place in a blue steel pan.
9. Bake at 250°C (480°F), static mode, on the oven floor for 10–12 minutes, until golden and crisp.
10. Slice horizontally and fill with cabbage, mozzarella, and prosciutto.

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Thin, crisp base.
Open, tender crumb.
A clean, balanced bite — effortless, elegant, and deeply Roman.