Total: 4 hours 20 min
Prep: 30 min
Inactive: 3 hours 35 min
Cook: 15 min
Yield: 6 to 8 servings
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees F to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
1/4 cup olive oil, plus more for the bowl
Kosher salt and freshly ground black pepper
1 pound taleggio cheese, rind removed and cut into thin slices
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano
4 ounces baby arugula
White truffle oil, for garnish
Directions for Roman Pizza Bianca
In a large mixing basin, dissolve the yeast in the warm water and set aside for 5 minutes. Stir in 3 cups of flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup at a time), stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Begin by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other.
Fold the dough over again (use a bench scraper or a wide knife to help scrape the dough from the surface).
Repeat 10 times more until it's easier to handle. Finish kneading normally for 10 minutes, or until the dough is smooth, elastic, and soft but a little tacky. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat.
Cover with plastic and set aside in a warm place for 3 hours to double in volume. To check if it's done, press it with your finger; an indent should remain.
Prepare the charcoal in a chimney starter (burning until all of the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half of the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half without coals.
Gently remove the dough from the bowl and divide it into 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with some olive oil and season with salt and pepper.
Grill until lightly golden brown, about 1 minute, on the oiled side of the grill directly over the coals.
Grill for 1 minute more on the other side.
Remove from the grill and sprinkle with taleggio.
Then top with ricotta and Parmigiano-Reggiano cheese. Return to the opposite side of the grill (for indirect grilling).
Grill, covered, until the cheese is melted and bubbly.
Drizzle the truffle oil over each pizza and top with arugula.