Pizza Bianca from the Wood Fired Oven скачать в хорошем качестве

Pizza Bianca from the Wood Fired Oven

Pizza Bianca is a classic Roman flatbread with a crispy golden crust and a beautifully airy interior. You’ll find it throughout Rome, where it’s used to make sandwiches, and you’ll also see it topped with many of the ingredients found on traditional pizza. I love having a basket of this bread on the table for everyone to enjoy with food and wine, so it’s often the first thing I make once I fire up the oven. I’m going to make the dough using a Biga, which is a preferment commonly used in Italian baking. The Biga is very easy to make and should be prepared the day before. This enhances the flavor and creates a lighter, more textured bread. I’m also going to use my dough mixer, since this is a high-hydration dough—with a flour-to-water ratio of 75%, which can be challenging to make by hand. Plus, it just makes life easier. This recipe makes 4 Pizza Bianca, but you can always divide the ingredients if you don't want to make that many. The Biga: 600 grams of water 15 grams of honey 800g all-purpose flour (I used Bob's Red Mill Organic Unbleached White All Purpose Flour) 9 grams of active dry yeast The Dough: All the Biga 260 grams of water 345 grams of 00 flour (I used King Arthur '00' Flour) 25 grams of EVOO, 23 grams of salt The wine is a 2021 Passopisciaro Passobianco from the Etna region of Sciliy. The peel is from Pastry Chef Central. The mixer is a Famag 0:00 Introduction 1:26 Making the Biga 2:28 Mixing the dough 5:30 Portioning the dough 8:58 Preparing the oven 10:10 Shaping the Pizza Bianca 11:40 Baking the Pizza Bianca