Author Topic: Pizza bianca for sandwiches  (Read 2540 times)

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Offline dellavecchia

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Pizza bianca for sandwiches
« on: March 31, 2011, 07:39:50 AM »
I have been cooking pizza bianca for sandwiches and morning snacks (as below) lately. This one is 90% hydration, 15% starter, 2.5% salt, 3% oil. 80/20 KAAP/KABF. 12 hour ferment total. Cooked in teglia at 475 for 15 minutes.

Off for a run to burn off those carbs.

John


Offline Jet_deck

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Re: Pizza bianca for sandwiches
« Reply #1 on: March 31, 2011, 07:44:18 AM »
I'd hit it. :chef:
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Offline norma427

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Re: Pizza bianca for sandwiches
« Reply #2 on: March 31, 2011, 08:28:08 AM »
John,

Your pizza bianca sandwiches look great!  The crumb is fantastic.  :chef:

Norma
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parallei

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Re: Pizza bianca for sandwiches
« Reply #3 on: May 19, 2011, 10:26:21 PM »
Emergency Pizza Bianca? (about 4 hours total)

Had some left over grilled port tenderloin and wanted something to stuff it into.

So: 100% Cheapo AP Flour, 87% HR (overall), 10% Starter (right out of fridge), 2% Salt, 1.5% IDY, 1 tsp sugar, 1 tsp oil.  Mix all together, tartine turns every 1/2 hour for 2 hours., rest an hour, form on parchment paper and top with olive oil rosemary and sea salt, rest about 30 min.  Onto stone @ 475 deg for about 14 min.

Tasted good.  I wish it wouldn't spring quite so much on the stone.......
   

Offline dellavecchia

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Re: Pizza bianca for sandwiches
« Reply #4 on: May 20, 2011, 06:48:58 AM »
Fantastic Paul! Did you have it at above normal room temp for the bulk?

John

Offline norma427

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Re: Pizza bianca for sandwiches
« Reply #5 on: May 20, 2011, 08:03:50 AM »
Paul,

I agree with John, that is fantastic oven spring for such a short ferment!  :) Your Pizza Bianca looks mouth watering delicious.

Norma
Always working and looking for new information!

Offline pizzablogger

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Re: Pizza bianca for sandwiches
« Reply #6 on: May 20, 2011, 08:12:48 AM »
Emergency Pizza Bianca? (about 4 hours total)

Tasted good.  I wish it wouldn't spring quite so much on the stone.......
   

I love your spring!

Slice a piece in half horizontally and all that lift and voids makes for great catch pockets to soak up the juices from whatever you are cramming in there!

Nice.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

parallei

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Re: Pizza bianca for sandwiches
« Reply #7 on: May 20, 2011, 10:58:58 AM »
John,

Nothing slips by you ;D  I should have mentioned it.  Yes, I did it for the fist two hours in the oven with the oven light on (guessing about 80 deg.).  Actually had to pop it into the fridge there for a bit as it was going crazy with all that IDY.  Using the stater helped with the favor profile.  We've both done this before with longer rises.

Thanks Norma!

PB,

Thanks PB.  I always get these huge springs when I do the high hydration Pizza Bianca with AP flour on the stone.  This was, theoretically, a TF= 0.16.  Maybe I'm just not stretching it out enough or should loose the rest/rise after forming it.  They do taste great.

I do split these horizontally to stuff with goodies.  Some of these were stuffed with left over reheated pork tenderloin and greens, and some were were stuffed with a bit of reheated left over chicken parmigiana and greens (KILLER).

Offline WestCountry

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Re: Pizza bianca for sandwiches
« Reply #8 on: May 20, 2011, 04:07:41 PM »
John and Paul,

Wow! Very nice. These all remind me a lot of Rome and Pizzarium. I need to try this.

Chris

Offline jever4321

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Re: Pizza bianca for sandwiches
« Reply #9 on: May 30, 2011, 08:24:34 AM »
Great idea. That sandwich looks delicious.
-Jay


 

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