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Author Topic: Matt's Pizza Bianca  (Read 2528 times)

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Offline Matthew

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Matt's Pizza Bianca
« on: May 22, 2017, 07:50:51 AM »
I have changed gears & have spent the past few years focussing on pizza similar to the likes of Campo de Fiori & Antico Forno Roscioli.  I have messed with dozens of formulas/flour blends etc to get close to this amazing style pizza.  My latest formula & proprietary flour blend is pretty close & I am 98% there. 
« Last Edit: May 22, 2017, 08:02:48 AM by Matthew »

Online jeff v

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Re: Matt's Pizza Bianca
« Reply #1 on: May 22, 2017, 08:09:14 AM »
Looks great and glad to see you working on something new! I'm looking forward to following along.
Back to being a civilian pizza maker only.

Offline TXCraig1

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Re: Matt's Pizza Bianca
« Reply #2 on: May 22, 2017, 08:44:07 AM »
That looks awesome. What are the main characteristics you try to achieve in the style?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #3 on: May 22, 2017, 09:22:05 AM »
That looks awesome. What are the main characteristics you try to achieve in the style?


Thx brother.  Looking for something thin, bubbly & tender with a salty bread like texture.  Hard to emulate this without a 6' long oven.

Offline TXCraig1

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Re: Matt's Pizza Bianca
« Reply #4 on: May 22, 2017, 10:01:22 AM »
The flour blends you experimented with mostly affect taste, texture, both?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Rolls

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Re: Matt's Pizza Bianca
« Reply #5 on: May 22, 2017, 10:56:36 AM »
Matt,

Beautiful pizza bianca! There is also a famous bakery, Forno Priano, in the Voltri quarter of Genoa, which does a similar focaccia in pala, which is different from the usual focaccia genovese and more akin to the pizza bianca from Forno Campo de' Fiori in Rome.

Are you baking in a standard size oven or something larger?


Rolls

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Offline invertedisdead

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Re: Matt's Pizza Bianca
« Reply #6 on: May 22, 2017, 05:32:38 PM »
What's the bake time/temp with this style? Are you putting oil in your dough or just on it?
the proof is in the pizza

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #7 on: May 22, 2017, 05:55:42 PM »
The flour blends you experimented with mostly affect taste, texture, both?


Both. They use a highly malted flour with protein equivalent to AP flour.


Matt

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #8 on: May 22, 2017, 05:56:50 PM »
Matt,

Beautiful pizza bianca! There is also a famous bakery, Forno Priano, in the Voltri quarter of Genoa, which does a similar focaccia in pala, which is different from the usual focaccia genovese and more akin to the pizza bianca from Forno Campo de' Fiori in Rome.

Are you baking in a standard size oven or something larger?


Rolls




I am using a small double deck pizza oven.


Matt

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #9 on: May 22, 2017, 05:57:47 PM »
What's the bake time/temp with this style? Are you putting oil in your dough or just on it?


This is a lean dough. Oil & salt on top during dimpling.


Matt

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Offline parallei

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Re: Matt's Pizza Bianca
« Reply #10 on: May 22, 2017, 06:09:54 PM »
What's the bake time/temp with this style?

In my home oven, on a stone, 500F about 12 - 15 min.  No pan by the way.

I'm curious about what Matt is doing.

Both. They use a highly malted flour with protein equivalent to AP flour.
Matt

Maybe I'll try some LDMP next time. 
« Last Edit: May 22, 2017, 06:13:47 PM by parallei »

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #11 on: May 22, 2017, 06:43:09 PM »
In my home oven, on a stone, 500F about 12 - 15 min.  No pan by the way.

I'm curious about what Matt is doing.

Maybe I'll try some LDMP next time.


Paul,


I am baking at around 525 in a pizza oven for 8-10 minutes.  Good call on the LDMP.  The flour used in Rome for pizza bianca is a highly malted flour with a protein level equivalent to AP.


Matt

Offline invertedisdead

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Re: Matt's Pizza Bianca
« Reply #12 on: May 22, 2017, 08:48:17 PM »
Thanks for the info guys! I may dig into this to lighten the cheese load from pizza making.
the proof is in the pizza

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #13 on: May 23, 2017, 05:09:34 AM »
Looks great and glad to see you working on something new! I'm looking forward to following along.


Thanks Jeff; I hope that all is well buddy.

Offline hotsawce

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Re: Matt's Pizza Bianca
« Reply #14 on: May 24, 2017, 03:06:53 AM »
Awesome stuff

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Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #15 on: May 25, 2017, 05:20:40 PM »
Today's batch 95% hydration; could of easily gone to 100%.

Offline parallei

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Re: Matt's Pizza Bianca
« Reply #16 on: May 25, 2017, 05:31:03 PM »
Today's batch 95% hydration; could of easily gone to 100%.

It will fun to see the final product!

You got me interested in this again, and I've got an 82% HR fermenting as I type.  We'll see how it turns out tomorrow evening....AP flour with added LDMP and sugar.  Gotta get me some more Mortadella.

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #17 on: May 25, 2017, 05:46:37 PM »
It will fun to see the final product!

You got me interested in this again, and I've got an 82% HR fermenting as I type.  We'll see how it turns out tomorrow evening....AP flour with added LDMP and sugar.  Gotta get me some more Mortadella.


I look forward to seeing it.  I will bake mine on Saturday night.

Offline Pete-zza

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Re: Matt's Pizza Bianca
« Reply #18 on: May 25, 2017, 06:11:51 PM »
Matt,

Good to see you back on the forum. We have missed you.

Peter

Offline Matthew

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Re: Matt's Pizza Bianca
« Reply #19 on: May 25, 2017, 06:18:59 PM »
Matt,

Good to see you back on the forum. We have missed you.

Peter


Thanks Peter; appreciate it.  I hope that all is well.

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