I don't know how authentic it is to a proper Roman pizza bianca, but I was inspired by some bread I had in Vancouver this past weekend. I looked for some recipes and learnt a lot about pizza bianca along the way... but most of the recipes called for semolina flour, which I don't have and didn't want to buy just to try this, as well as a really long cold proof. Problem is I wanted to try this bread in one day because I'm impatient, so I kept searching and found this recipe. Didn't call for semolina, and had a much shorter proof time. It also recommended a baking stone, which I happen to have.

I may or may not have also been won over by the pictures they included of an amazing mozza and tomato sandwich. Decided yep, that's what I want to bake today.

I absolutely could not get them to be actual squares, but you know what? I quite like them rounded anyway. Sandwich was incredible, highly recommend. And now, more pics!

Bonus loaf!

Looks good. Thanks for sharing :)

I'm the lucky partner who got to just eat this amazing bread!

Holy crap that sandwich looks good.

Looks good. I would say they look closer to foccacia than pizza though, but that is definitely not a bad thing.

Not nearly fluffy or airy enough to be a focaccia imho. It's like a thin flatbread, and pizza bianca basically means "white pizza" cause it's a pizza bread that's means to be eaten without a red sauce. In texture, they are way closer to a pizza crust than a focaccia, which is my favourite bread to make so far! I have one proofing in the fridge right now lmao