Garlic-Rosemary Pizza Bianca
Once slice of this chewy, crispy, aromatic pizza will have you hooked.
The process for this pizza was devised by a renowned pizza bianca maker of Campo de Fiore in Rome. He handed it down to Jim Lahey of Sullivan Street Bakery in New York City, who taught it to food critic Jeffrey Steingarten, whose writing on it inspired our variation. You should use a 14-inch pizza stone and wooden peel. (You can use the back of a rimmed baking sheet instead of the peel.)