Place 1½ cups of lukewarm (~100°F) water in a small bowl. Sprinkle yeast on top and let stand for 5 minutes.

Meanwhile, add flour and salt to the bowl of a countertop mixer; stir until well combined.

Transfer yeast and water mixture into the bowl. Using the dough hook, mix on low speed until just combined. Increase speed to medium and mix for 8-10 minutes.

Transfer dough to a lightly-floured work surface. Divide dough into 4 pieces and shape each piece into a ball.

Rub a small amount of olive oil over outsides of dough balls. Place dough on a baking sheet and cover lightly with plastic wrap. Place baking sheet in a warm location and let rise for 2 hours, or until almost doubled in size. About 30 minutes before dough is done rising, preheat oven to 500°F. (If you have a baking stone, place it in the oven on the bottom rack.)

Working with one piece of dough at a time, place dough on a lightly floured work surface. Roll/stretch dough into a 7”square, adding more flour as needed to keep dough from sticking. (see note below)

Transfer dough to a lightly oiled baking sheet. Brush top of dough with ~1 Tbsp of olive oil. Using your fingertips, stipple the top of dough to create small indentions. Sprinkle top of dough with additional salt, ½ tsp of minced garlic and ½ Tbsp of chopped herbs.

Bake on bottom rack of oven (on top of baking stone if using) for 7-9 minutes, or until golden brown in color. Repeat with remaining pieces of dough.

Pizza Bianca can be served warm by itself, or it can be cut into squares, split open and filled stuffed with fresh mozzarella, fresh basil, sliced tomatoes and shaved Parmesan cheese.