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Author Topic: My Quest for Pizza Bianca  (Read 550 times)

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Offline hotsawce

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My Quest for Pizza Bianca
« on: October 23, 2019, 11:12:25 PM »
After reading Antilife's, Matthew's, and other's threads, and watching videos of Roscioli and Forno Campo de Fiori, I've begun a quest to figure out pizza bianca in my home oven. I will update my progress here with pictures moving forward, but a few notes.

- I'm only doing Pala style and launching with a super peel (which is awesome for these high hydration doughs)
- I am baking with a steel on the center rack (which seems to be working well.) I've been between 500f and 550f, though I've preferred 500 to 525 because the dough doesn't go totally crazy.
- I am hand mixing all of the  at a minimum of 75% hydration but up to 86% total effective hydration. I have been doing an autolyse of all flour and water, which works well for the hand mix. Anything more and it gets a little bread like.
- I am using both IDY and Sourdough (not together, but experimenting with both.) I'm not sold on the sourdough. In both doughs, the bulk really does need to increase quite a bit (or the balls will flatten out.) maybe 50% to 60% has worked well for me. I am wondering if I should do more or less in the bulk - still learning.

The biggest issue I've had is getting the skin to bake evenly. Dimpling properly seems to be really important for this style. Dimple too much (as I did today,) and the end result is pretty dense with small bubbles on the surface. Don't dimple enough, and a few stray large bubbles will pop up, making a pretty wild looking end result (where one side has a giant bubble...)

Doughball weight and size is something else I'm figuring out. My peel, and steel, are about 16" wide. for a 450g ball, I've been making about a 16" by 10 or 11" skin.


Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #1 on: October 26, 2019, 12:26:25 AM »
100% KABF
80% water
2.5% salt
2.5% oil
4% starter
0.2% IDY

Autolysed all flour and water together for 3 hours. Pinched everything else in using the tartine method. Folds every 20 minutes (4 total) during bulk. When the dough was about 40% increased in volume, fridged for the next day. Balled cold (50% total increase in volume and left to proof in balls. This was
The result, baked at 520f. 450g balls lightly pressed/dimpled and dressed with a small amount of evoo.

Balls were not as high or tight as, say, bonci. A little flat. That may be because hand mixing at this hydration is not going to give me very strong balls, but I donít know.  Iíd like to get a more even, but open crumb like Antilife.

When cool, very soft and tender. A quick reheat gave me a shatteringly crisp bottom with an airy, tender top. Really enjoyable. I donít know what the real deal tastes like
At room temp if itís been sitting (ie, is a mortadella sandwich at
Roscioli crispy even after sitting in the window for 20 minutes?))
« Last Edit: October 26, 2019, 12:28:43 AM by hotsawce »

Offline Chicago Bob

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Re: My Quest for Pizza Bianca
« Reply #2 on: October 26, 2019, 01:05:13 AM »
Where's the zaa ? 😁
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Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #3 on: October 26, 2019, 05:26:26 PM »
So i kept half covered in my dough box overnight and decided to reheat a cut, not expecting much of anything.

It was just as good as yesterday, maybe even better, The bottom is shatteringly crisp and the top was like biting through a cloud. This seems to hold very well.
 
I have the same recipe going but with a reduction to 74% water.

Offline Andrew t

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Re: My Quest for Pizza Bianca
« Reply #4 on: October 26, 2019, 11:01:25 PM »
  :drool: impressive work.

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Offline Chicago Bob

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Re: My Quest for Pizza Bianca
« Reply #5 on: October 27, 2019, 12:23:50 AM »
Is there cheese on this dough?
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Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #6 on: October 27, 2019, 10:39:40 PM »
No - this is Roman pizza Bianca in the style of Roscioli or Campo de Fiori

Is there cheese on this dough?

Offline Chicago Bob

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Re: My Quest for Pizza Bianca
« Reply #7 on: October 27, 2019, 11:02:37 PM »
No - this is Roman pizza Bianca in the style of Roscioli or Campo de Fiori
ok, thank you....I thought Bianca just meant no sauce.
Your dough looks good to me and I like the higher peaks from the dimpeling you've been doing.  :chef:
I know that's not what you really want though... Keep up the good work!
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Offline HansB

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Re: My Quest for Pizza Bianca
« Reply #8 on: October 28, 2019, 07:20:20 AM »
No - this is Roman pizza Bianca in the style of Roscioli or Campo de Fiori

Lou, do you have a photo of what you are aiming for?
Hans

Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #9 on: October 28, 2019, 09:51:46 PM »

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Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #10 on: October 30, 2019, 01:40:59 PM »
74% hydration is too low for this style. Baked up well but not as good as the 80%.

Based on Jay's recommendation, have a batch going with semolina flour in the mix for slightly more absorption.

85% KABF
10% Semolina
5% freshly milled einkorn
80% water
2.5% salt
2.5% oil
0.2% IDY
4% Young Starter

Autolysed all flours and all of the water for 3 hours, pinched everything else in, folds over a 3ish hour bulk. Fridged and balling with a 70% volume increase or so (this was an active one.) A little tacky from the fresh flour but not overly so considering the hydration.

Will update on how the bake went.

Update:

Pretty good. The balls were very relaxed but not as much as the other 80% batch. I definitely picked up some chew (likely from the freshly milled flour) despite being really soft (maybe the semolina.) Next batch I will do only the semolina, but I still consider this an improvement.

Also, less oil which I like - more even bake it seems.
« Last Edit: October 30, 2019, 08:36:54 PM by hotsawce »

Offline hotsawce

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Re: My Quest for Pizza Bianca
« Reply #11 on: November 11, 2019, 11:23:05 PM »
100% King Arthur Lancelot
86% cold water
3% salt
3% oil
0.3% IDY

Bulked until at least doubled. Preshaped, balled, proofed 3.5 to 4 hours. Dimpled, dressed, and baked at 525 for about 12 minutes. All hand mixed.

I was very happy, but may push the hydration further. Pizza Rossa - not Bianca

Offline gschnierow

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Re: My Quest for Pizza Bianca
« Reply #12 on: November 25, 2019, 03:32:01 PM »
this looks great! questions:
1) what is the temperature on your 'cold' water?
2) how long was your bulk and was it RT or CF?
3) what does dressed mean?
Thanks!

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