The Camaldoli yeast can also used to make traditional Neapolitan pizza. The word "pizza" is believed to have come from the Latin word pinsa, meaning flatbread. By the Middle Ages, these early pizzas started to take on a more modern look and taste being topped with olive oil and sea salt. Originating in Naples, Italy, pizza became a household word throughout Italy by the late 1700's. Pizzerias advertised pizza as the "yeast of life."
3/4 cup of yeast culture
3 ½ cups unbleached bread flour
1 ¼ cups warm water
1 teaspoon sea salt
All the ingredients are mixed together and kneaded thoroughly, and then placed in a large bowl covered with plastic wrap. The bowl was placed in a warm corner for 4 hours to proof and rise. After the first proofing period, the dough is “punched” down and allowed to rise for another 4 hours. To form pizzas, divide the dough into 2-3 balls. Flour your counter or board and flatten each ball by pressing on the center with the heel of your hand and working outward to form a circle. Keep working from the center outward to increase the size of the pizza. Transfer to a pizza peel and allow to rest for 20 minutes to one hour.
If you are making traditional Pizza Bianca, place the untopped pizza on a pizza stone and bake at 500oF for 7-10 minutes. The pizza should be light to medium brown. Remove from the oven and coat with extra-virgin olive oil and sprinkle with sea salt.
If you choose to top your pizza with other ingredients, this should be done after the pizza has rested, but before being baked.