The hours spent making Pizza Bianca were tedious and fraught will concern. Nothing seemed to be going right. I probably should have halted the production when I couldn't find instant dry yeast, but once I get an idea I stick to it until the bitter end.
I halved the recipe, substituted active dry yeast decreasing the water to reflect the water used to proof the yeast, and struggled to get the dough to come together. I resorted to adding tablespoons of water until a mass formed. I think it took around four. The process is a little bit fuzzy as it was so drawn out.
In the end, I escaped a cooking disaster and the dough rose nicely, twice as required by the recipe. When the second rise finished at 1:00 am I really was not in the mood to eat Pizza Bianca, so I decided to go out on a limb and let it sit overnight. If I let dough sit overnight again, I will cover the dough with saran wrap to prevent it from drying out instead of using a clean dish towel. My Pizza Bianca looked a little like dinosaur skin, but tasted great.