The (or one) problem with trying to nail down local recipes like this one is that even within the community there are as many "real" recipes as there are pizza makers. Each guaranteed to the the Holy Grail. Travel a hundred km and the recipes get more varied while the claims for authenticity are as vehement,
You just find a version that meets your expectations and call it good.
Not that there are only 2 or 3 places making what many consider the iconic pizza bianca of Rome (and 100km away, they're probably not making pizza bianca), but most people with knowledge of that city's dining situation often point you to:
Forno Campo de' Fiori, or...
Antico Forno Roscioli, where your pizza bianca (on the right) can be stuffed with any sort of deliciousness you desire (in this case, mortadella), and is eaten outside on whatever table or upside down barrel you can find.