Is anyone experienced in making fantastic Roman Style Pizza Bianca? Ever since I watched Bobby and Giada in Italy I have been craving it.
I have made it twice now but I am not satisfied. Mile on YT was pretty darn good though. I am not looking for the "white pizza" variety of this I'm looking for the Focaccia variety.
G’day
I delivered pizza when I was poor and had kids. The owner would make white pizza by rolling out the dough and letting it prove over a number of hours. Now thats plain pizza dough flour water salt and yeast.
When it rises you knock it down with your finger tips.
Put it in the pizza oven and just cook it till it skins so you can put the thinnest smear of crushed garlic on the top . Salt and back in the oven to finish cooking.
Let it just cool a little a drizzle of olive oil cut up and eat warm. Can’t be beaten.
It didn’t go to the customers as 10 mins in a pizza box and it was just plain ordinary. It has to be eaten as soon as it doesn’t burn your lips.
Regards Dave
anyone experienced in making fantastic Roman Style Pizza Bianca
No, but I'd love to know more about it.
Which pizza bianca are you aiming for, the fornaio one or the pizza al taglio one?
Bit late to the party but just starting with a pizza oven. I was just about to start a thread asking the same question.
One of our local Italian restaraunts had a pizza oven inside and they made a Bianca pizza. Done with a bit of olive oil and salt on it. They served it with a small dish of homemade Tapenade. Used to just put a smear over the wedge as you ate it. So good. Sadly they arent there anymore. 
OK, gonna have to try this one!
just starting with a pizza oven. I was just about to start a thread asking the same question.
It's a slower cook, not sure exactly, but likely needs a temp of 180-200c all around. Might need to use a pizza tray lifted off the oven floor.
Interesting method! Not what I had in mind though. I was thinking that the tricky part with this oven will be maintaining steady top and bottom temps for a longer cook (15-20 minutes?).
The ice cube method would be worth playing with.
Hmmm............... seems what I know as Bianca isnt quite right. Our local one was pretty much a pizza base with EVO, Salt and Rosemary on top served with a pot of tapenade to smear over it. For Aussies about the same amount as you'd put Vegemite on toast.
The Ice cube thing is interesting
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