I finally got it....the Cook's Illustrated Recipe to test!
Just checked my e-mail, and I finally got my recipe to test from Cook's Illustrated.....it's for No Roll Pizza Bianca. Of course it comes before a week-end I'm going camping....and they want the review by Monday. Guess I'll conquer this tonight....guess what I'm having for dinner! lol
I know some others got their recipe to test....how did it turn out?
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47 Comments:
I got the same one yesterday. It's the third I've gotten. I'm not sure if I'm going to make it though as I don't have a stand mixer. Do you think I could make the dough with a food processor?
jcrisco at 1:30PM on 02/26/08
I finally got my first one too - also the No Roll Pizza Bianca. Does everyone else out there have a stand mixer but me?
sjwoodin at 1:42PM on 02/26/08
Me too!!! So excited, I though it would never come.
My guess is that this can be done in the food processor, especially if you have the plastic dough blade. You will probably want to work in small batches and then finish it by hand as it might not all fit in the the bowl of your food processor. You probably could also just do the whole thing by hand. All that kneading makes for a good upper body workout :)
seyo at 1:48PM on 02/26/08
I've gotten two different Pizza Bianca recipes- one with carmelized onions and gruyre- that was fantastic, and one with tomatos and mozzarella, that i'm going to test this weekend. I don't have a stand mixer either, so I cheated. I bought a fresh ball of pizza dough from a Fresh and Easy market in my neighborhood. The pizza still met the goal of having a crisp exterior and a chewy interior crust. I did let them know in the questionaire that I cheated! No one's spanked me yet! :)
aungeinphx at 1:48PM on 02/26/08
i got it too! Thinking about making it this weekend. Mine has no toppings - just olive oil, salt and rosemary.
bitchincamero at 1:56PM on 02/26/08
That's too funny - I have also gotten two different Pizza Bianca recipes, same as aungeinphx. I don't have a stand mixer either, and I felt somewhat lazy, so I also used a ready-made pizza dough (friend owns a small pizzeria) - I didn't want to give up on the recipe altogether because the toppings (caramelised onions and gruyre) sounded absolutely delicious and I wanted to try them. And indeed, delicious they were! Hubby got his half without the cheese, and still loved it. I also let them know that I cheated. Not sure if I want to test tomatoes and mozzarella though, as I don't think I will like tinned tomatoes on a pizza.
brooke29 at 1:58PM on 02/26/08
I got the no-roll pizza bianca recipe as well. I don't have a stand mixer either but mixing and kneading pizza dough by hand is pretty simple, so I will do it that way. It sounds delicious and I can't wait.
kplays at 2:02PM on 02/26/08
Which one did you get mepolo? I got the one with portabellas and taleggio. I'm fighting a flu bug (so far, I'm beating the little sucker), and I have a busy weekend planned. So I'm not sure I'll get to it in time for the testing purpose. But I'm sure I'll make it at some point.
FP should work fine. And, from what I can tell, you can use it for the test, just be sure to note it in your survey response.
LoCo at 2:03PM on 02/26/08
Good to know I can use my FP. I do have the plastic dough blade.
The pizza I got has olive oil, capicola, sage, and fontina!
jcrisco at 2:30PM on 02/26/08
I got the one with olive oil, salt & rosemary as well. I don't have any fresh rosemary right now, but I wanted to get some to make the lemon rosemary muffins that are in this month's Better Homes & Gardens...so this works out well!
mepolo at 2:48PM on 02/26/08
MMMmmm... jcrisco, I'm jealous. I love capicola. I love sage. I love fontina.
Hey! You need to post that recipe over on sheeats' thread re "Sage!"
LoCo at 2:54PM on 02/26/08
Are you there, God? It's me, Margaret. I'm so excited. I finally got it!
Kerosena at 3:18PM on 02/26/08
@Loco----I just posted it for ya!
jcrisco at 3:18PM on 02/26/08
I got two: portobello mushrooms and taleggio, and caramelized onions and gruyere (which sounds like french onion soup, yum!).
I think I'm going to just do the mushroom one because the BF is sensitive to onions so that one is a bad idea for us.
charm city cupcake at 3:21PM on 02/26/08
Finally! Mine arrived last night - rosemary, olive oil and salt!
mmclau28 at 4:02PM on 02/26/08
Kerosena, your comment absolutely killed me. :D
AdamH at 6:10PM on 02/26/08
I got the Capicola and Fontina. I, too, am going to use a food processor. Now I'm off to track down some Capicola1
fewteeth at 6:12PM on 02/26/08
i got mine, too, rosemary pizza bianca. i absolutely detest rosemary and i don't have a standing mixer, so i guess i'll be passing on this one.
cybercita at 9:20AM on 02/27/08
I got mine too, it the rosemary one and I do have a stand mixer. I am having eye surgery tomorrow (PRK) but I think I am going to make it anyway. I could use some delish pizza on my sick bed! Plus, it looks easy enough!
rockymountainmarta at 2:47PM on 02/27/08
I got the capicola and fontina. What the heck is a capicola? Gonna hit the italian deli thinking it might be some kinda luncheon meat ... maybe the one with big pockets of fat????
Anyway, not only do I have no stand mixer, I have no food processor either.
LisaB at 4:15PM on 02/27/08
This is the second one I've gotten this year so far. The first one was for an Asian noodle dish. This week I received the Pizza Bianca recipe with ricotta and mozz. I wish they would give more lead time to test, although they seem like they're doing better than last year.
aharste at 4:16PM on 02/27/08
Yes, capicola is the extremely delicious giant salami-like rolled meat with big fat nuggets. Soooo good... I prefer the spicy kind.
I got the mushroom and taleggio one. I'm not a fan of portabellas, so I might swap them for shitakes.......
seyo at 5:28PM on 02/27/08
I also got the mushroom and taleggio version--I'm going to make it for Friday's supper. If I can find taleggio cheese, that is.
alsafi at 5:42PM on 02/27/08
That's my problem. Finding taleggio. No luck.
onalark at 7:01PM on 02/27/08
Me three on the taleggio. I live in a large metropolitan area, but it's The Land of Stucco -- strip malls, chains and planned communities. There are no cheese shops, no mom-n-pop Italian markets, etc. If it's not at TJs, the supermarket, Costco or one of the few smaller markets around, I've gotta order it on line, as it's not worth the time or headache of trekking up to LA.
I've been searching, but no luck so far. I thought about a sub, and noting it in the survey response, but there really isn't an adequately comparable cheese, IMHO. I don't know if I'll have time anyway, so... oh well.
LoCo at 7:11PM on 02/27/08
I got the mushroom and taleggio version. Unfortunately, pizza is one of the things I gave up for lent, so I won't be making it for ATK, although I will probably make it at some point in the future. It looks really good.
chisai at 7:24PM on 02/27/08
LoCo, this site has some interesting recommendations viz. cheese substitutions:
http://www.cookinglight.com/cooking/cs/allabout/article/0,13803,702665,00.html
The other two options they recommend for taleggio (reblochon and teleme) might be equally hard to find for you though... I bet you could use a firm, non-aged camembert or brie, and that would be very good with the mushrooms.
seyo at 8:18PM on 02/27/08
WAIT, how do i get in on this? They all sound so yummy i am drooling everywhere?
http://organicandnaturalmom.blogspot.com/
love2cook at 10:06PM on 02/27/08
here:
http://americastestkitchen.qualtrics.com/SE/?SID=SV_3UAyeIsfnPhsnoo&SVID=Prod
It will take some time after you sign up before you start getting recipes. Hence this celebratory thread for a bunch of us here at SE who seem to have all signed up around the same time, and we just started getting ours :)
seyo at 10:22PM on 02/27/08
Thanks seyo, I just signed up!
ag3208 at 11:14AM on 02/28/08
thanks seyo, I can't wait!
http://organicandnaturalmom.blogspot.com/
love2cook at 11:59AM on 02/28/08
I made it! the one with proscuitto, sage and fontina. So yummy!
oppenploppen at 3:09PM on 02/28/08
Just got another one for Steak Tacos.
LoCo at 5:32PM on 02/28/08
I got the steak tacos one too. Maybe they're making up for lost time? The first review is due Monday and the second Friday of the same week? Question for anyone who has participated in this in the past - is that normal, or is this just a catch-up? ps. I'm not having any luck finding the Taleggio either.
sjwoodin at 11:15AM on 02/29/08
I got the pizza with fontina and capicola recipe and will do it this weekend. Think it will be easier to make the dough in the processor...that's usually what I use when I make pizza dough.
This is the 3rd recipe I have received. They send them frequently - usually once per week. At least with this one, I have the weekend to prepare it. Usually I get it Monday and have to report to them Friday, although I usually don't get the report to them until Saturday.
It's really kinda fun, like having an assignment! Yikes - did I really say that?!
Kimc54 at 2:41PM on 02/29/08
I just got the Steak Taco one also! This one, I'm definitely making. It looks really, really good and pretty easy to do. This is totally my kind of food. Thing is, thery're only giving a 1 week turnaround time. Is this normal? Because really, that's not enough.
chisai at 3:29PM on 02/29/08
This is the third recipe I've gotten, and will be the second one I've made -- pizza bianca (I had a stuffed portobello one earlier, tasty). I'm making the pizza tomorrow. In yesterday's email, got a grilled Indonesian chicken breast with peanut sauce. My grill is inaccessible, so I'm going to try this one and broil it? I wish we had a couple weeks to test. Some weeks just don't work!
dulcey11 at 10:36AM on 03/01/08
I just ate my pizza bianca with taleggio and portabellas. I had some doubts, esp with the cooking time (mine cooked much faster than the recipe suggested and would have carbonized if I went by their times). Otherwise, I followed the recipe exactly--never measured parsley before--and it turned out well. I'd definitely use the crust again, but the lemon zest over the top was just a tad too much. Combined with fresh parsley, it can taste a little like dish detergent smells.
I got the steak tacos but probably skipping it.
renzata at 2:41PM on 03/01/08
I was very excited about getting my first recipe. I love cooking, but had never made anything from scratch that used yeast and had to be kneaded.
I also had not heard of taleggio cheese. After much coaxing from my uncle, I decided to try. I found the taleggio in the fiirst store that I looked in.
I put the dough hook on my stand mixer for the first time and went to work. I followed the recipe almost exactly, except for the size of the pan. It came out so good that even my kids loved it. There was not one piece leftover. I am looking forward to trying some more new recipes.
Lilcooksalot at 4:06PM on 03/01/08
To those that used pre bought dough you are seriously missing out, the dough was by far the best part! Incredibly easy to put together, I refrigerated it overnight as well, and mine was baked according to their times. I think this will make for a great weeknight recipe.
I had the tallegio and portabella version. I had to travel 2 hours (round trip) to get tallegio and we thought it was too salty. Would go with robiola or something milder next time, and there will be a next time because I loved this pizza and can't wait to use different toppings. Caramelized onions sound awesome.
@lilcooksalot I give you big kudos to making this for your first time with yeast! I'd say this was a good starting recipe because it was pretty simple, but I remember being afraid of yeast too! golf claps to you, keep at it!
Next up, steak tacos.
bobcatsteph3 at 10:20PM on 03/02/08
A question for anyone who tried kneading this by hand: how'd it go?
I found this dough incredibly wet and sticky, like a no-knead bread, and would be very surprised to hear that someone was able to get it as smooth as the machine (I assume the unusual dough method--10 minutes at high in the mixer--was the real "test" here) without being coated up to their elbows.
But I haven't worked with a lot of doughs, so I don't know.
I'm having leftover pizza now, and still liking it. Very good crust.
renzata at 10:56PM on 03/02/08
I got 2 diff. pizza versions and cooked both. I like the carmelized onion one better in terms of flavor, but I don't know if I'm make it again because it's a weird sort of dish that isn't really a meal, but it more than a bread. Maybe I'd serve it along with a hearty soup...
The tomato-cheese one would serve better as a light lunch, but flavor-wise, it really cried out for some herbs. Hubby thought it needed some meat and other toppings, but if I went that route, I'd probably make a thin-crust pizza, since that's what we usually prefer.
Honestly, though, the best part was the crust. I could see making that, topping it with some olive oil and herbs, maybe just a sprinkling if thinly sliced olives or sundried tomatoes, and let it go at that. Serve it as a bread.
I also got the Indonesian chicken one and made it yesterday, since it was a freak day in the 70's and perfect for grilling. Today it snowed.
I liked the sauce on the Indonesian chicken much more than I expected. I've got some leftovers, and I think I'll cut it up, give it a quick stir-fry just to warm it, and serve it over some rice.
dbcurrie at 12:56AM on 03/03/08
@renzata - I didn't knead it by hand. I used the dough cycle on the bread machine a couple times. The crust came out great, but it was alot more like a batter than it was a dough.
sjwoodin at 1:11PM on 03/03/08
Man, I loved the idea of this recipe but HATED this crust. Way too oily and greasy. :\
onalark at 3:53PM on 03/03/08
I made the pizza bianca with olive oil, salt and rosemary. It came out great. I made it exactly as the instructions directed. I used a stand mixer, and I thought the dough was a little loose, but I loved the outcome.
Mich23 at 9:05PM on 03/03/08
I made the recipe this past weekend and really liked it and I would like to make it again. But I failed to save the recipe and I can no longer access the recipe after completing the Test Kitchen survey. The link brings me a "Thanks for the completing the survey" page.
Does anyone know where I can find the recipe elsewhere on the web?
DanceWithGoats at 1:47PM on 03/05/08
I had the taleggio and portabellas. The crust is the only part that was worth it to me (even at 3 hours prep time). I just found this post searching for the recipe because I wasn't smart enough to actually print it off.
valarie at 6:00PM on 03/11/08