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Eight Styles to Add to Your Pizza Lexicon

Slice The Slice Team 38 comments

At Slice we ever endeavor to keep expanding our knowledge about all things pizza. As such, our Regional Pizza Style Index is always growing as we learn about new regional varieties around the globe. The time has come to add some updates to our style guide! More

Daily Slice: Pizza Bianca with Stracciatella and Fava Beans at Locanda, San Francisco

Slice David Kover 1 comment

Locanda serves plain pizza bianca to every table at the start of a meal. But they'll also offer to top it for you, like this version covered in stracciatella and fava beans that perfectly evokes Spring. More

Montreal: Smoked Meat Pizza and the Man Behind It at Le Gros Jambon

Slice Natasha Pickowicz 3 comments

With LaSalle native Ryan Dixon at the helm, the pizzas here are a decadent, doughy take on the classic "Montreal old-school" style. Don't miss Dixon's signature smoked meat pie, which comes loaded with Schwartz's smoked meat, pickles, and a tangy mustard sauce. More

Jim Lahey's Pizza Bianca

Caroline Russock 19 comments

Our love for Jim Lahey's Pizza Bianca is no secret. Remember when Ed declared that a whole Pizza Bianca was the ultimate dinner party bring-along? Well, lucky for us and all fans of Pizza Bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple No-Knead recipe. More

Jim Lahey's Pizza Bianca

Serious Eats Caroline Russock 8 comments

Our love for Jim Lahey's pizza bianca is no secret. Remember when Ed declared that a whole pizza bianca was the ultimate dinner party bring-along? Well, lucky for us and all fans of pizza bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple no-knead recipe. More

Video: Ask Nancy Silverton, Part I

Jessica Leibowitz 9 comments

A few weeks back we asked you folks to send in questions for Nancy Silverton, founder of La Brea Bakery, owner of Pizzeria and Osteria Mozza, and partner at new burger joint Short Order. We're truly grateful that the Los Angeles superstar took the time to answer some of our questions. Check out the first in our Nancy Silverton video series, in which she talks about the inspiration behind her famous pizza crust, some of her favorite pie-men, and more. More

The Vegan Experience Day 25: Can Vegans Still Enjoy Pizza?

The Vegan Experience J. Kenji López-Alt 38 comments

The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust. More

Vegan: Fried Eggplant Sandwich with Eggplant Mayo

Serious Eats J. Kenji López-Alt 6 comments

[Photographs: J. Kenji Lopez-Alt] Note: This recipe makes more eggplant mayo than you need. The leftovers can be stored in a covered container in the fridge for up to 1 week. About the author: J. Kenji Lopez-Alt is the Managing... More

The Pizza Lab: How to Make Pizza Bianca at Home

Slice J. Kenji López-Alt 26 comments

Pizza need not have sauce or cheese in order for it to be insanely delicious. Exhibit A: Pizza Bianca. The long, flat, lightly dimpled, flecked-with-coarse salt, crisp-on-the-outside, just barely chewy bread sold by the square in Rome (or Sullivan street, if you prefer). Jeffrey Steingarten wrote at length about finding the perfect slice of pizza bianca at Forno, a bakery in Rome's Campo de' Fiori. I've been there. It's f*&king phenomenal (just ask Ed—he tasted pretty much the whole menu last May. My goal this week at The Pizza Lab is to bring some of that crisp, chewy, olive-oil soaked magic into my own kitchen. More

No Knead Pizza Bianca

Serious Eats J. Kenji López-Alt 13 comments

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use a scale set in grams. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly... More

Vegan: 2 Ways To Eat Kale, Chickpeas, and Sumac-Marinated Onions

The Vegan Experience J. Kenji López-Alt 17 comments

Man oh man do I love kale. For a long time I went thinking only of it as a braised vegetable side dish, or perhaps something to add to your soup for a bit of color and flavor. Then a (vegetarian) friend of mine introduced me to marinated kale salads and my world was rocked. At least, as much as a leafy green can rock one's world. More

Vegan: Braised Kale and Chickpea Sandwich with Sumac Onions

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Serious Eats Sandwich Festival Profile: Sullivan Street Bakery's Pizza Bianca

New York The Serious Eats Team 3 comments

We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the Serious Eats All-Star Sandwich Festival from now until the big day. SE overlord Ed Levine has a theory that everything tastes better with the light, airy, hand-formed flatbread revelation that is pizza bianca. So, of course, it would be represented at the festival. Joining forces with the serious meats from Salumeria Biellese, it will become our exclusive SE sandwich, never before available to the general public. Hungry yet? Obvious next question, have you bought your tickets yet? More

Pizza Bianca in Rome: A Head-to-Head Taste Test And Then Some

Slice Ed Levine 12 comments

When I die I want a slice of pizza bianca from either Roscioli or de' Fiori put in my casket. One fresh out of the oven slice so that I know my first meal in the hereafter will be seriously delicious. More

From Serious Eats Talk: 'When Should I Apply Lemon Juice to My Pizza Bianca?'

Slice Adam Kuban Closed

Over on Serious Eats Talk, msinche asks: Hello! My favorite pizza at the moment is a pizza bianco made at a pizza place in my neighborhood. I am going to try to re-create it tonight but need some help. The ingredients are:whole wheat crustolive oilmozzarellaspinachfresh garliccracked black pepperand the one I have a question about—lemon juiceSo my question is: If I put the toppings on in the order above, when should I use the lemon juice? Before or after baking? You can taste it for sure on the restaurant's version, so my guess is afterward. Your thoughts? Head on over... More

Snapshots from Italy: Chasing Pizza Bianca in Rome

Slice Carey Jones 6 comments

Many foods have their particular fans; some induce outright passion. But few incite love and praise like the Roman pizza bianca. Ed's devotion to Jim Lahey's version is well-documented, and Jeffrey Steingarten has written about the bread with rapture usually reserved for poetry and rigor more typical of a PhD thesis than a bakery review. (There must be something magical in those ovens.) The pizza bianca bears little resemblance to any New York, Chicago, or Neapolitan pie. A simple dough of flour, water, and yeast is swiped with olive oil and sprinkled with salt—no cheese, tomato, or pepperoni in... More

The Only Six-Foot Super Bowl Hero a New Yorker Needs

New York Ed Levine 11 comments

Attention, serious eaters who are partial to six-foot heroes for Super Bowl gatherings. Do not avail yourself of recent recommendations in New York Magazine, like Cabrito's Supersize Cemita for $180 or 'ino's vegetarian Pigskin Panino, which will run you... More

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