From author/baker Dan Leader’s “Living Bread” Because the price of bread is traditionally low in Italy, bakers are always trying to find ways to sell flour and water for more money. Pizza bianca is probably three times the price per kilo as bread. Maybe this is one of the reasons it has become a classic Roman street food.
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
30 minutes hands-on, 1 hr 45 min bulk, 30–40 min final proof, 35 minute bake
Two 473-gram loaves
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