Searching for a mysterious Pizza Bianca recipe
Can anyone help me track down an elusive Pizza Bianca recipe? Back in the spring I received one of those Cooks Illustrated test recipes for No-Roll Pizza Bianca. I made it and it was great, but failed to save the recipe before CI removed it.
The problem is, while I was able to google and find other versions of the No-Roll recipe, no one had the particular version that I made. I assume CI sent out several different versions to different test recipe members? Mine was made with mortadella and gruyere (I think). I've googled it up the wazoo...to no available.
Does anyone have it...or have seen it?
Thanks
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11 Comments:
meant to say "...to no avail."
DanceWithGoats at 5:02PM on 09/04/08
The current issue of CI has an article on pizza bianca. There is a basic recipe and 3 variations:
Pizza Bianca with Tomatoes and Mozzarella
Pizza Bianca with Tomatoes, Sausage, and Fontina
Pizza Bianca with Caramelized Onions and Gruyere.
All of the recipes are online (subscription required.) Personally I find it worth every cent of the $20/year to have access to all of their archives.
kjgibson at 5:35PM on 09/04/08
Seems to me that at some point CI made a bit of a fuss about people posting the test recipes on blogs and such, which may be why the one you're looking for is so elusive. I'd have to wonder, though, if the recipes were all that different, except for toppings. If you're sure of the meat and cheese you used, you could probably just sub the meats onto one of the other recipes.
The ones I ended up testing were the tomato and mozz and the onions and gruyere, and I think the dough was pretty much the same on both. Didn't compare that to the final versions bit by bit, but they're probably close enough.
dbcurrie at 5:54PM on 09/04/08
What is CI? How do you join?
pjracz10 at 3:15AM on 09/05/08
CI -- Cook's Illustrated magazine -- also has a website. Amongst other content, it archives all of the magazine's recipes. Go to http://www.cooksillustrated.com/. You can join from the website.
kjgibson at 5:50AM on 09/05/08
I tested the CI Pizza Bianca Portabella Mushrooms and Taleggio version, which I thought was very good but it didn't make the website recipes. The recipes posted on their website right now have the same dough, just different toppings. The best thing about CI recipes is the cooking techniques that accompany the recipes.
CI asks that testers don't post recipes because the recipes are just that - in the test stage. It is like testing a beta-version of software. It is close but may still have some bugs.
GolfGirl at 11:54AM on 09/05/08
Mmm, do you mean the no-roll pizza with capicola and fontina cheese? I tested that one and loved loved loved it. Someone else posted it in an earlier talk: http://www.seriouseats.com/talk/2008/02/sage.html--scroll down, and you'll see it.
OneWallKitchen at 5:57PM on 09/05/08
Oh, here's a direct link: http://www.seriouseats.com/talk/2008/02/sage.html#113873
OneWallKitchen at 5:59PM on 09/05/08
Oh, here's a direct link: http://www.seriouseats.com/talk/2008/02/sage.html#113873
OneWallKitchen at 5:59PM on 09/05/08
Here's a great one on Smitten Kitchen, adapted from James Bianchi:
http://smittenkitchen.com/2008/04/jim-laheys-pizza-bianca/
bonnie at 7:55PM on 09/05/08
After what another SE community member went thru with CI over potato salad, I say we keep their recipes off of here.
I don't want anyone at SE headquarters getting an email like that. If I get one I am going to have tourette's.
JerzeeTomato at 9:31PM on 09/05/08