Had some left over dough in the fridge, so I thought I'd make some lunch - gray sea salt, fresh black pepper and a sprinkle of dried oregano -
Looks lovely. What sort of dough did you use? Was it a true Roman style pizza bianca dough? That is something I've been chasing for quite some time.
It was an organic white hybrid dough (yeast, levain, diastatic malt, salt and extra virgin). Two days in the fridge and it felt like it could be stretched forever, like the Roman dough. But no, it's not specific recipe for Roman pizza bianca. My mother used to make something similar and it was always a favorite of mine; she called it pizza bianca, but she was from Naples.