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Author Topic: Pizza Bianca Sandwiches/Farcita/Ripiena  (Read 300 times)

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Offline hotsawce

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Pizza Bianca Sandwiches/Farcita/Ripiena
« on: May 28, 2021, 12:12:15 AM »
Looking to make some of those pala style, pizza-bianca based sandwiches/stuffed pizza where the bianca is split and filled, then cut into segments with a knife.

What really has me interested is the shatter/crackle/crunch of the bianca. I've seen recommendations to bake this anywhere from around 480f/250c up to 600f/315c.

Can anyone familiar with the style recommend a temperature to get that supreme crunchy texture, and maybe a thickness factor as well?

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