The other day I made this ‘pizza bianca’ with burratina. It was so delicious, the saltiness and crunchiness of the pizza with the soft, creamy burratina. Do try it!!
I used some spelt flour to make the pizza dough really crunchy, if you prefer a softer crust just use all plain flour.

• pizza dough for 4 people
• 400 gr plain unbleached flour ( tipo 00)
• 100 gr whole spelt flour
• 2 teaspoons granulated yeast
• 1 teaspoon salt
• 2 large tablespoons virgin olive oil
• 1 1/2 – 2 cups warm water

• mix everything together ( if it seems to dry, add more water, if too whet, more flour)
• kneed the dough until it becomes shiny and elastic

• shape it into a ball

• in a large bowl, put a few drops of olive oil and roll the pizza ball around it
• cover the bowl with a damp clean tea towel

• let it stand in a warm spot for at least 1 hour
• preheat the oven to 240˚
• boil 4 waxy potatoes until just done

• now punch the dough down and kneed it again
• divide the dough into 4 smaler balls
• roll the balls out to the shape you want

• add some crushed garlic and chopped chilly
• slice the pre cooked potatoes
• arrange them on the pizza
• then add the anchovies and pepper
• sprinkle some good olive oil over the pizza
• bake in the preheated oven until golden and crunchy, about 10 to 15 minutes
• remove from oven

• add some fresh baby ruggola
• a burratina, that you gently dried with paper towels
• a few grinds of pepper

E voilà your pizza is ready! Buon appetito!!!