Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Pizza Bianca - alla Roscioli and others...


  • Please log in to reply
No replies to this topic

#1 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,176 posts
  • Location:NYC

Posted 26 November 2013 - 11:33 AM

After a fantastic trip to Rome earlier this month (more to come, at some point), I needed to try (again) my hand at pizza bianca, Rome's favorite food to eat out of hand.  Forno and Roscioli are but 2 examples, and they're both great. 

 

Last night I started a no-knead, high-hydration dough; about 75% hydration, only water, flour, salt and yeast.  Kenji's recipe here is a good one.

 

Prior to baking...

Pizza bianca before.jpg

 

After...

Pizza bianca after.jpg

 

The structure of the dough...

Pizza bianca structure.jpg

 

Sliced and stuffed with a bit of Prosciutto San Daniele...

Pizzaa bianca sandwich.jpg

 

Bill Klapp will be happy to know I used no fancy equipment!


  • Franci, rotuts, DiggingDogFarm and 2 others like this
Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?