Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
weinoo

Pizza Bianca - alla Roscioli and others...

Recommended Posts

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!

  • Like 10

Share this post


Link to post
Share on other sites

So, after a trip to Rome in February, I am back working on pizza bianca, and this attempt wasn't bad.  It's about a 70% hydration dough, mixed in the food processor, and rested in the fridge for 48 hours.

 

26356831627_ac42ddfc8a_z.jpg

 

Baked in the CSO, for about 18 minutes.

  • Like 6

Share this post


Link to post
Share on other sites
On 4.4.2018 at 3:38 PM, weinoo said:

Baked in the CSO, for about 18 minutes.

 

Looks great.

At what temp are you baking, 18 minutes is pretty short, so I guess it's quite high?

Share this post


Link to post
Share on other sites
19 minutes ago, shain said:

 

Looks great.

At what temp are you baking, 18 minutes is pretty short, so I guess it's quite high?

Yes, as high as it goes - 450F.

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

It looks like a good focaccia. Nevermind, just read the Serious Eats article. It is not a focaccia.


Edited by Smokeydoke (log)

Share this post


Link to post
Share on other sites
16 hours ago, Smokeydoke said:

It looks like a good focaccia. Nevermind, just read the Serious Eats article. It is not a focaccia.

 

 

right, they are a little different in formula, but you can them all (pizze, focaccia, bianca, et.al.) flatbreads!

 

I'm pretty sure pizza bianca is a Roman thing, whereas focaccia emanated from Liguria/Genoa. And in Tuscany, they call it schiacciata.

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×