Gabriele Bonci Pizzariumhttp://en.italiasquisita.net/bonci-emperor-of-the-roman-pizza http://blog.oliviaemarino.it/tag/pizzarium/
In this article it tells about the kind of flour I guess Gabriele Bonci uses to make his pizza. I wonder what kind of flour that is.http://www.nessundove.net/ce-pizza-e-pizzarium/
And then the combination: they are creative and sophisticated and made with quality ingredients. Starting with the flour, on display on a high shelf of the room , which comes from a stone mill in the Langa Marine Cossano Belbo in the province of Cuneo.
In this article it says: After beginning his career as a chef, Gabriele Bonci has discovered the world of natural leavening. Today his is one of the best pizza in Rome, if you can translate what is said from Italian to English.http://www.dissapore.com/mangiare-fuori/quando-tornerete-a-roma-il-meglio-della-citta-in-10-indi
Written by: Massimo Bernardi Wednesday, March 31, 2010 16:30
Gabriele Bonci has become the wet dream of all yeast-dependent, this is the point. The years of the inevitable mess, followed Pizzarium , the store's most venerated in Rome, 1,500 types of pizza among which LSD (Licorice, Sausage and Dates, you understand?), a list of 40 yeast-mother unearthed anywhere in Italy and up to 200 years old, and that definition, "Michelangelo of pizza" that given by Vogue America, follows him everywhere now. The acclaimed appearances at The proof of the chef doing the rest. To say. E 'edgy enough that they inspire the resumption for a pizza that you see in these images, photographed by Genny fairytale, the foodblogger of the edible food .http://www.spigoloso.com/sapori/boncitudine-estrema/
In this article it says what kind of flour and starter Gabriele Bonci uses.
What makes the pizza so great? First of all the dough. Evidently Bonci brought back some ancient yeast starter from Puglia years ago, and has been nuturing it ever since. He honed his pizza and bread making skills under panificio guro Franco Palermo. And he uses only the best flour: Mulino Marino flours (all different kinds, in endless variations). The dough is light, and airy, but a bit sour and chewy. Itís not heavy at all, and - due to itís very long rising - doesnít give you that heavy-tummy feeling that pizza a taglio so often does. http://www.elizabethminchilliinrome.com/2010/12/rome-pizza-update.html
So itís all a ferment the Pizzarium pizza, obtained from a dough standing from 48 to 72 hours in this article .Bakeryís heart beating is Gabriele Bonci, Chef with specialization in bread both pizzas and Alchemist that found the treasury of his Personal Legend in grain and yeast, transformed in bread and pizzas which give moments of gastronomic happiness. .http://www.roma-gourmet.net/inglese/?page_id=521
In this article it gives a recipe to try for Gabriele Bonciís Pizza Bianca
Strong White Flour, 500g
Dried Yeast, 3.5g
Extra Virgin Olive Oil, 2 tbs
Some Semolina Flourhttp://broxholmroad.blogspot.com/2010/06/pizza-bianca-roman-style-gabriele.html
I could go on finding these articles, but thought I would just post these if anyone is interested in studying about Gabriele Bonci or his type of pizza.
I hope my computer did translate right for some of these articles.