A D V E R T I S E M E N T


Author Topic: Barbari Bread- The Pizza Bianca of the Persians  (Read 292 times)

0 Members and 1 Guest are viewing this topic.

Offline Jose L. Piedra

  • Registered User
  • Posts: 401
  • Location: Montreal, QC
Barbari Bread- The Pizza Bianca of the Persians
« on: April 07, 2019, 10:28:43 AM »
An exhaustively comprehensive treatment of the subject can be found here: http://www.thefreshloaf.com/node/36357/persianiranian-barbari-bread

I believe the author has posted extensively on this forum (mainly in the Neapolitan board), but I can't remember his handle.

What's of particular interest to me is the practice of forming grooves in the dough prior to baking. I figure the reason for this is to prevent the sort of uncontrolled blistering and bubbling that can make Pizza Romana a real handful to deal with even when topped. Thoughts and opinions on this subject would be appreciated.

Offline Jose L. Piedra

  • Registered User
  • Posts: 401
  • Location: Montreal, QC

A D V E R T I S E M E N T