Tuesday, October 16, 2012

DaVinci Storyteller Experience: Pizza Bianca with Capers

Authentic Pizza Bianca with salty capers

The crust is a crispy canvas painted with fragrant olive oil!

In America, a pizza bianca is much different (heavier and cheesier version) than the authentic, Tuscan original.  In Tuscany, this pizza is simply an oven-crisped dough that has been drizzled with extra virgin olive oil and kissed with sea salt. That’s it!  And, it tastes like perfection.

 As an homage to the caper berries that I noticed climbing the walls of certain buildings, I decided to add a caper berry garnish to this pizza bianca, with just a hint of Tuscany’s Pecorino Romano. 

By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

Pizza + Vino = True Love Always!!

Wine Pairing:  If it’s a Pizza Bianca, it has got to be a fresh, crisp Pinot Grigio for me, or even Prosecco!. But, by all means, grab the red if you wish! 

Outdoor oven at Casale diValle, DaVinci Cantine, Vinci, Italy
¾ pt warm water
 1pound of all purpose flour
½oz fresh yeast
¾ pint of warm water (120 degrees)
1 tablespoon salt
2-3 tablespoons of semolina flour (for dusting)
¼ cup of grated Pecorino Romano cheese
¼ cup of extra virgin olive oil
½ cup of large and small caper berries

Place the flour, salt in a large bowl, forming a hole in the center.  Dissolve the yeast in the warm water and pour the water into the center. Slowly start to incorporate the flour to form the dough. Do not over work the dough, or it will become too tough. Place in a bowl and cover with a cloth – leave to rest for 3 hours. After 3 hours the dough will have doubled in size – break this up and form smaller balls of 3oz each. This will be your pizza portions.
Continue to rest in a warm place with a cloth on top for another 2 hours.

Now they are ready to be flattened.  Scatter semolina flour across your pizza peel and transfer pizza dough to peel. Sprinkle with a scant amount of grated Pecorino Romano Cheese and scatter the capers across the top. Cook on a very hot grill for no more than 7-8 minutes.  (you may use a pizza stone on the grill, or cover grill with heavy-duty aluminium foil, if you wish). Garnish with a generous drizzle of very good quality extra virgin olive oil.

COOK’S NOTE: In a pinch, if you do not have the ingredients to make a homemade pizza dough, you may use a premade raw pizza dough purchased from a pizzeria, or salumeria (allow it to rise again).


  1. I am so happy that I found you via Pinterest. Your very first words made my mouth water. I live in the USA in NC bordered close to Tennessee and there is a very small pizzeria there just across the line and they make wood fired pizzas, very simply, as you stated and they are our favorite pizzas. I am looking very forward to grazing over your entire site. Thank you so very much for sharing!

    1. Juciucy-- Awwww!! you made my day with your sweet words!! Thanks so much for taking the time to stop by and make me feel like a million bucks!!

      Lots more coming very soon!! This blog is just a little glimpse into my family scrapbook of traditions. Thanks, again!