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Pizza Bianca and other incarnations have a long history originating in Roman cuisine, I'm not really one to relish defining things, that being said pizza Bianca is 100% pizza. http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html
Also I forgot to mention my pie this week was ripped from a Roberta's calzone minus the ham
@scagnetti they were marinated artichoke hearts that you get from an olive bar at a deli. Just broke them down into smaller pieces, when I can get the baby artichokes in season I love frying them until they are crisp and topping the same pie with them after it's baked - adds a lot of contrast in flavor and texture
Thanks for the feedback guys. And yes there are few things better than shaved parm...especially when it's the real deal stuff
@derricktung - thanks for the compliments, I can't imagine a sub 45 second bake time, thats craziness. I've definitely thrown pies into my oven that came out in around 40 seconds...they were also jet black on the bottom haha
@NicksPies95 that pie was from my WFO - deck was 820 and the dome was 1150. If I'm baking 8+ pies I usually start the night and end it with a marinara. The reason being: if the floor is too hot I don't want to burn the crust and have wasted cheese and at the end there is a decent amount of temp loss so in order to keep the bakes short I leave out the cheese as well
@livefreeorpie thanks, it's been a lot of fun so far. Slowly climbing the learning curve
@derricktung - thats what I thought when I read the title too! I was like: "I don't remember doing anything particularly crazy?". But maybe a new idea to play around with...
@derricktung I love looking at old photos and comparing them to where you are now, great benchmarks to illustrate how a few tweaks to your workflow can alter the final product tremendously.
Really well done!
@Adam what was your happy accident? That pizza looks phenomenal, just needs a cold beer or two to wash it down. The crust looks like it had a great sound to it when you cut into it!
@derricktung pizza was fantastic, it was my first time working with pans for pizza - seemed like a very foreign and almost profane way of cooking pizza. I think the key for me is not using any oil on the bottom on the pizza like some many poorly made focaccias have, which inevitably soaks up into the bread and after being cooked at high temperatures gives that funky overheated olive oil flavor. The semolina I used underneath gave an added texture that was really appealing.
I made this for six people, all of which cancelled last minute so all 5'8" and 140lbs of me finished it in a 24 hour period...just a great great pie and I nice way of using up the garden's basil before the frost.
Adam, I'll send you a crumb shot, don't have a great one, but the structure was pleasantly airy and delicate.
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