'pizza bianca' on Serious Eats

The Pizza Lab: How to Make Pizza Bianca at Home

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

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

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

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

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