Pizza Bianca, Roman Street food 🇮🇹 (Antico Forno Roscioli Secret Recipe)

Описание: Pizza Bianca, Antico Forno Roscioli Secret Recipe

This typical Roman Street Food is so delicious and this is not just any recipe but one of the hardest to book restaurants in Rome, Roscioli Ristorante Salumeria recipe. Their bread is so good they supply to some of the top restaurants in Rome

My favorite way to enjoy this thin crispy and slightly chewy Pizza Bianca is with a slice of the king of salami, Mortadella but it is also great dipping in your favorite sauce or simply alone

500 g (4 cup & 3 ½ tbsp) Caputo “00” or King Arthur bread flour
13 g (2 tsp) salt
50 ml (1¾ fl oz) milk
4 g (1 tsp) caster (superfine) sugar
5 g fresh brewers yeast or ¼ tsp active yeast
340 ml (11½ fl oz/1⅓ cups) very cold water
Extra Virgin Olive Oil, for greasing
fine semolina flour, for dusting
sea salt flakes, for sprinkling

Toppings
Chopped rosemary, for sprinkling (optional)
Slices of potatoes & Rosemary or zucchini (optional)

Method
If using active yeast, add to lukewarm water & sugar and allow to bloom, 5-10 minutes.
Add the flour, salt and together into a bowl of an electric stand mixer fitted with a dough hook. Add milk into the flour, then gradually add the remaining bloomed yeast liquid as the ingredients blend together. Run the machine at medium speed for at least 10 minutes. The mixture will be very soft, but if it is too wet add a little extra flour. Form into a ball and rub a little EVOO around the dough and leave to rest in a bowl covered with plastic wrap for 7 to 12 hours at room temperature

Preheat oven to 260C/500F

After the rise, form the dough into a ball. Allow rest for 30 minutes and then stretch on a well oiled baking sheet.

Bake for 14 minutes, once done, brush with oil and sprinkle with sea salt

More recipes and cooking videos on my IG @dinamitchell
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#pizzabianca #romanstreetfood #cookingshow