web analytics
pizza bianca (the real Roman stuff!) - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

pizza bianca (the real Roman stuff!)

  • Filter
  • Time
  • Show
Clear All
new posts

  • pizza bianca (the real Roman stuff!)

    Fellow pizza makers,

    Does anybody have a handle on pizza bianca, like you can buy in Roman bakeries? It comes in long rectangles and they slice it to order out of the oven. A few places in the US make it (Sullivan Street Bakery in NYC is the most prominent), but it's just not the same.

    Do we have a handle on what kinds of flour Roman bakeries use? Is it VPN pizza flour or something else? This stuff is absolutely killer, and I've just GOT to figure it out.


  • #2
    Re: pizza bianca (the real Roman stuff!)



    • #3
      Re: pizza bianca (the real Roman stuff!)

      Close, but I'm thinking more like this:

      Pizza Bianca from Forno Campo de Fiori, Rome, Italy | Flickr - Photo Sharing!

      For my money, Forno at Campo de Fiori is as good as it's possible to get. I just need to know how to get it without flying to Rome!



      • #4
        Re: pizza bianca (the real Roman stuff!)

        Like these?
        Attached Files


        • #5
          Re: pizza bianca (the real Roman stuff!)

          Much closer.

          I actually had some great success yesterday, so I'll post my results for the archive.

          Pizza bianca alla romana

          80% hydration (I used King Arthur AP)
          2% sea salt
          .2% yeast

          Mix, 10 minute autolyse. Knead until it passes the windowpane test. Bulk rise until double then refrigerate overnight. Took out about 3 hours before baking, and fired the oven to pizza temps.

          Once the chill is gone, dump the dough onto a well floured surface and cut into sections. Stretch into thin (.5 inch thick) rectangles. Oil the surface with extra virgin olive oil, and then heavily dimple it like you're making ciabatta. Let rest for 10 minutes, check to make sure you're not sticking to anything (copious amounts of flour may be necessary), then dimple again. Rest 10 more minutes and dimple again. Bake in a 550F oven with no steam for about 12 minutes until puffed and gold. Rest for a minute, brush with more olive oil, sprinkle with sea salt, cut and eat. Split for sandwiches. Reheats beautifully in a toaster oven.

          Next time, I'll increase the hydration to 85% and will dimple much more heavily. It could have stood to be a little more wet, and I'm not afraid of wet doughs. YMMV.



          • #6
            Re: pizza bianca (the real Roman stuff!)

            Cool, I may try that this evening.


            • #7
              Re: pizza bianca (the real Roman stuff!)

              Looks delicious! I have never tasted this pizza yet, so I think I should try to cook it myself and add one more great recipe into my ever growing collection.
              scrabble cheat