Has anyone made the CI test recipes yet? Pizza Bianca or pizza with tomato?
- Thread starter cheezz
- Start date
shaun-in-to
Well-known member
I'll be testing the No-Roll Pizza Bianca with Portabella Mushrooms and Taleggio this weekend.
music-city-missy
Well-known member
They kicked some of us old testers off to make room for new - please post recipe
I've have the Pizza Bianca recipe and just yesterday got the recipe for Steak Tacos >>>
I'll be making the pizza this weekend. I think I'll have to go to a cheese shop or gourmet market for the Taleggio...my supermarket did not have it. Anybody know of a subsitute for the Taleggio? My Food Lover's Companion (great book BTW) says it's a semisoft cheese made from cow's milk. Fontina maybe for a sub?
I'll be making the pizza this weekend. I think I'll have to go to a cheese shop or gourmet market for the Taleggio...my supermarket did not have it. Anybody know of a subsitute for the Taleggio? My Food Lover's Companion (great book BTW) says it's a semisoft cheese made from cow's milk. Fontina maybe for a sub?
REC: No-Roll Pizza Bianca with Tomatoes and Mozzarella -- does that seem silly to anyone else?!
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior. Traditional pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes rosemary. We wanted to mimic the crisp exterior and chewy interior of traditional Pizza Bianca, while introducing some more substantial toppings.
No-Roll Pizza Bianca with Tomatoes and Mozzarella Cheese
Serves 4
Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24
hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4 of the recipe. When
kneading the dough on high speed, the mixer has a tendency to wobble and walk on the counter. Place a towel or
shelf liner under the mixer and watch at all times while mixing. Handle the dough with slightly oiled hands. Resist
flouring fingers or dough might stick further. This recipe was developed using a 18- by 13-inch baking sheet. Smaller
baking sheets can be used, but because the pizza will be thicker baking times will be in the higher range. If not using
a pizza stone, increase baking temperature to 500 degrees and set rack to lowest position. Cooking times might
increase by 3 to 5 minutes.
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 plus 1/8 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra-virgin olive oil
1 (28-ounce) can crushed tomatoes
1/4 - 1/2 teaspoon crushed red pepper
6 ounces shredded mozzarella (about 1 1/2 cups)
1. Mix flour, water, and 1 1/4 teaspoons salt in bowl of standing mixer fitted with dough hook on low speed, until no
areas of dry flour remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest
for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Place tomatoes in fine meshed strainer set over medium bowl. Let sit for 30 minutes, stirring 3 times, to allow juices
to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and remaining 1/8 teaspoon salt. (Save remaining
solids and juice for another use).
6. Coat rimmed baking sheet with remaining 2 tablespoons oil. Using rubber spatula, turn dough out onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times. 7. Bake until top is spotty brown, 15 to 17 minutes. Remove pizza from oven and spread
tomato mixture evenly over top; sprinkle with mozzarella. Return pizza to oven and continue to bake until edges are
golden brown and cheese has begun to brown in spots, 5 to 10 minutes longer. Using metal spatula, transfer pizza
to cutting board. Slice and serve immediately.
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior. Traditional pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes rosemary. We wanted to mimic the crisp exterior and chewy interior of traditional Pizza Bianca, while introducing some more substantial toppings.
No-Roll Pizza Bianca with Tomatoes and Mozzarella Cheese
Serves 4
Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24
hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4 of the recipe. When
kneading the dough on high speed, the mixer has a tendency to wobble and walk on the counter. Place a towel or
shelf liner under the mixer and watch at all times while mixing. Handle the dough with slightly oiled hands. Resist
flouring fingers or dough might stick further. This recipe was developed using a 18- by 13-inch baking sheet. Smaller
baking sheets can be used, but because the pizza will be thicker baking times will be in the higher range. If not using
a pizza stone, increase baking temperature to 500 degrees and set rack to lowest position. Cooking times might
increase by 3 to 5 minutes.
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 plus 1/8 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra-virgin olive oil
1 (28-ounce) can crushed tomatoes
1/4 - 1/2 teaspoon crushed red pepper
6 ounces shredded mozzarella (about 1 1/2 cups)
1. Mix flour, water, and 1 1/4 teaspoons salt in bowl of standing mixer fitted with dough hook on low speed, until no
areas of dry flour remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest
for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Place tomatoes in fine meshed strainer set over medium bowl. Let sit for 30 minutes, stirring 3 times, to allow juices
to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and remaining 1/8 teaspoon salt. (Save remaining
solids and juice for another use).
6. Coat rimmed baking sheet with remaining 2 tablespoons oil. Using rubber spatula, turn dough out onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times. 7. Bake until top is spotty brown, 15 to 17 minutes. Remove pizza from oven and spread
tomato mixture evenly over top; sprinkle with mozzarella. Return pizza to oven and continue to bake until edges are
golden brown and cheese has begun to brown in spots, 5 to 10 minutes longer. Using metal spatula, transfer pizza
to cutting board. Slice and serve immediately.
This is the one I got previously-- REC: No-Roll Pizza Bianca with Caramelized Onions and Gruyere
No-Roll Pizza Bianca with Caramelized Onions and Gruyere
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior.
Traditional pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes
rosemary. We wanted to mimic the crisp exterior and chewy interior of traditional Pizza Bianca, while introducing some
more substantial toppings.
No-Roll Pizza Bianca with Caramelized Onions and Gruyere
Serves 4
Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24
hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4 of the recipe. When
kneading the dough on high speed, the mixer has a tendency to wobble and walk on the counter. Place a towel or
shelf liner under the mixer and watch at all times while mixing. Handle the dough with slightly oiled hands. Resist
flouring fingers or dough might stick further.
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
3 tablespoons extra-virgin olive oil
1 recipe Caramelized Onion (recipe follows)
8 ounces Gruyere cheese, shredded (about 2 cups)
2 teaspoons fresh thyme leaves
1. Mix flour, water, and salt in bowl of standing mixer fitted with dough hook on low speed, until no areas of dry flour
remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Coat rimmed baking sheet (18 by 13 inches) with remaining 1 tablespoon oil. Using rubber spatula, turn dough out
onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times. 6. Bake until top is spotty brown, 10 to 12 minutes. Remove pizza from oven and spread
caramelized onions evenly over top; sprinkle with gruyere and thyme. Return pizza to oven and continue to bake
until edges are golden brown and cheese has begun to brown in spots, 12 to 15 minutes longer. Using metal
spatula, transfer pizza to cutting board. Slice and serve immediately.
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon table salt
1 teaspoon light brown sugar
2 pounds onions (4 medium), halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1 tablespoon water
Ground black pepper
Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions
and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes.
Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40
minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes,
raise heat.) Off heat, stir in water; season to taste with pepper. Transfer to large plate and cool to room temperature.
No-Roll Pizza Bianca with Caramelized Onions and Gruyere
Goal: Pizza Bianca, a classic pizza from Rome, is characterized by its crisp exterior and chewy interior.
Traditional pizza Bianca, often made in 6 to 9 foot lengths, has minimal toppings: olive oil, salt, and sometimes
rosemary. We wanted to mimic the crisp exterior and chewy interior of traditional Pizza Bianca, while introducing some
more substantial toppings.
No-Roll Pizza Bianca with Caramelized Onions and Gruyere
Serves 4
Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24
hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4 of the recipe. When
kneading the dough on high speed, the mixer has a tendency to wobble and walk on the counter. Place a towel or
shelf liner under the mixer and watch at all times while mixing. Handle the dough with slightly oiled hands. Resist
flouring fingers or dough might stick further.
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
3 tablespoons extra-virgin olive oil
1 recipe Caramelized Onion (recipe follows)
8 ounces Gruyere cheese, shredded (about 2 cups)
2 teaspoons fresh thyme leaves
1. Mix flour, water, and salt in bowl of standing mixer fitted with dough hook on low speed, until no areas of dry flour
remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Coat rimmed baking sheet (18 by 13 inches) with remaining 1 tablespoon oil. Using rubber spatula, turn dough out
onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times. 6. Bake until top is spotty brown, 10 to 12 minutes. Remove pizza from oven and spread
caramelized onions evenly over top; sprinkle with gruyere and thyme. Return pizza to oven and continue to bake
until edges are golden brown and cheese has begun to brown in spots, 12 to 15 minutes longer. Using metal
spatula, transfer pizza to cutting board. Slice and serve immediately.
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon table salt
1 teaspoon light brown sugar
2 pounds onions (4 medium), halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1 tablespoon water
Ground black pepper
Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions
and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes.
Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40
minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes,
raise heat.) Off heat, stir in water; season to taste with pepper. Transfer to large plate and cool to room temperature.
Caveat about the CI recipes..... just got a new recipe....
I just received the recipe for Charcoal-Grilled Bone-in Chicken Breasts with Indonesian Peanut Glaze. With it they sent a "warning" not to post this recipe online or to share it with anyone as it is yet untested and unfinished. I understand where they are coming from... their reputation is at stake of course, and they don't want their name on a product in the testing stage.
I just received the recipe for Charcoal-Grilled Bone-in Chicken Breasts with Indonesian Peanut Glaze. With it they sent a "warning" not to post this recipe online or to share it with anyone as it is yet untested and unfinished. I understand where they are coming from... their reputation is at stake of course, and they don't want their name on a product in the testing stage.
steve2-in-la
Well-known member
Not Fontina. . . maybe a young Brie. Tallegio, my FAVORITE cheese!
steve2-in-la
Well-known member
I've found it at Whole Foods from time to time. Eat at room temp, by the way.
dawn_mo
Well-known member
I will be looking for this...
however, it is doubtful I will find it here. Thanks for the tip about the Colavita olive oil. I found it at Sam's Club in a nice bottle with a ceramic closure, 34 ounces for around $9.50. I love it. I still love the Spanish olive oil the best, but the Colavita is delish too. I have started buying the Colavita balsamic vinegar also, quite tasty and reasonably priced.
however, it is doubtful I will find it here. Thanks for the tip about the Colavita olive oil. I found it at Sam's Club in a nice bottle with a ceramic closure, 34 ounces for around $9.50. I love it. I still love the Spanish olive oil the best, but the Colavita is delish too. I have started buying the Colavita balsamic vinegar also, quite tasty and reasonably priced.