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!
'pizza bianca' on Serious Eats
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.
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.
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.
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.
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.
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.
after discovering how delicious eggplant-based mayonnaise is (or more accurately, after my wife confirmed it to me), I put two and two together and decided to make a fried eggplant sandwich smothered in rich tomato sauce, and drizzled with a mayonnaise made out of itself. Whoa, meta.
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.
[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...
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.
A messy sandwich of braised kale and chickpeas topped with sumac onions is a hearty, filling, and delicious combo.
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?
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.
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...
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...
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...