Pizza Bianca

Directions

1. 1
   When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 balls if you like; roll each piece into a round ball and place each ball on a lightly floured surface.
2. 2
   Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you preheat the oven.
3. 3
   Preheat the oven to 500F or higher.
4. 4
   Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to).
5. 5
   Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out.
6. 6
   If you have a peel and baking stone, roll or pat out the dough on the peel, as thin as you like, turning occasionally and sprinkling it with flour as necessary.
7. 7
   If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
8. 8
   Then roll or pat out the dough, as thin as you like, flouring or oiling your hands if necessary.
9. 9
   Top with salt and sprinkle with the rosemarydecorate with the sprigs if you likethen drizzle with a little more olive oil, and slide the baking sheet into the oven on a rack set in the middle (or the pizza itself onto the stone, which should be set on a lower rack).
10. 10
    Bake for 6 to 12 minutes, depending on the oven heat, until nicely browned.
11. 11
    Serve immediately or at room temperature (these will keep for a few hours).
12. 12
    Top the pies with sliced fresh tomato, extra virgin olive oil, a little mozzarella, preferably fresh, some fresh basil leaves, salt, and Parmesan cheese.
13. 13
    Top the pies with sliced fresh tomatoes, thinly sliced garlic (or Fast, Fresh Tomato Sauce, page 606), extra virgin olive oil, and, if you like, a few anchovy fillets.