Authentic Roman Pizza Bianca | No-Knead & Super Crispy скачать в хорошем качестве

Authentic Roman Pizza Bianca | No-Knead & Super Crispy

No-Knead Roman Pan Pizza — light, crisp, and effortless A cold-fermented Roman pizza bianca baked in blue steel pans — light inside, crisp outside, and filled with buffalo mozzarella, prosciutto cotto, and finely sliced savoy cabbage. --- Ingredients (For one 30x40 cm pan or two 30x20 cm blue steel pans) Dough: 350 g strong 00 flour (W280–320) 280 g water 2.5 g fresh yeast 7 g salt Filling: 200 g savoy cabbage, finely sliced and seasoned with olive oil and salt 2 buffalo mozzarellas (about 250 g total), torn 200 g prosciutto cotto, thinly sliced Black pepper, olive oil to finish --- Method 1. Mix flour, water, yeast, and salt roughly — no kneading. 2. Place the dough directly in the fridge for 1 hour. 3. Remove, perform one stretch and fold, then return to the fridge for another hour. 4. After 2 hours total, perform one lamination or book fold. Optionally, one more fold later if the dough feels loose. 5. Transfer to a lightly oiled container and cold ferment overnight. If the dough hasn’t doubled by morning, leave it at room temperature until it does. 6. Next day: divide and shape cold dough into balls. 7. Proof 3–4 hours at room temperature, until light and airy. 8. Stretch gently by hand on a bed of semolina, then place in a blue steel pan. 9. Bake at 250°C (480°F), static mode, on the oven floor for 10–12 minutes, until golden and crisp. 10. Slice horizontally and fill with cabbage, mozzarella, and prosciutto. --- Thin, crisp base. Open, tender crumb. A clean, balanced bite — effortless, elegant, and deeply Roman.