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
Approximately 7 hours plus overnight proof and 1 hour for baking
Approximately one 1 1⁄2 pound loaf (750g)
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
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