Pizza Bianca

Let the pizza dough rise as usual. Drain the Fior di Latte well (or use dry, shredded mozzarella), slice the pancetta into thin strips, and chop the rosemary.

Preheat the oven with a pizza stone or steel to 250–300°C (top/bottom heat or convection) for at least 30 minutes.
Alternatively, preheat your pizza grill or stone to 400–450°C.

Gently press and stretch the dough ball on a floured surface into a round pizza (about 28–30 cm), taking care not to deflate the edge.

Top the dough with Fior di Latte, scatter pancetta over it, sprinkle with chopped rosemary, and add a pinch of Rock’n’Rubs “The Winner Steaks it All – Classic.” Optional: a drizzle of olive oil.

Slide onto the hot stone and bake until the crust has risen and turned golden brown and the cheese is melted:
– Conventional oven: 7–10 min at 250–300°C
– Pizza oven/grill: 60–120 sec at 400–450°C (don’t forget to rotate)

Let it rest briefly for 1 minute, then optionally finish with a touch of pepper or extra rosemary. Slice and enjoy hot.

For an extra crispy crust, dust the loaded dough with a little semolina or flour on the pizza peel before baking, and keep the toppings light – this way, your Pizza Bianca will stay airy and crisp.