Just made this recipe. Absolutely delicious! Adding the olive oil to bread after it came out of the oven gave the bread an even better flavor. The bread is light, airy and had a delicious crust. Hands down one of the best bread recipes I’ve made. Ps. I couldn’t replicate the big bubbles (after 2 hours of resting) but it still came out nice.
We're thrilled that you're enjoying your loaves and tried the olive oil brush post-bake! This time of year is cooler, so if the kitchen is also cooler, the activity in the rises may take more time to see the bubbles. -🥐Lily
It’s getting cold here in Montana and that means it’s time to start baking and this looks like a good start. King Arthur flour is easy for me to find in the grocery store and this channel just makes me smile👍🏻👏🏻🤤🤤🤤😁
Very well executed! This would make killer flatbread pizza! For any old school Phoenix folks out there, remember "Monti's La Casa Vieja"? This is about as close as we're going to get!
5:03 as long as I don’t touch the sticky side… As he literally puts most of his fingers on the sticky side, he only touch the flower side with his thumbs I guess, as I say, not, as I do
I’ve really been enjoying your videos. By combining what you’re teaching with other methods I’ve picked up, I’ve really upped my sourdough bread game. I always adapt your recipes for sourdough and would love if you give that option in every single video you do. In this recipe, for example, I’d probably make a 100% hydration levain the night before, add that instead of the yeast, or possibly along with much less yeast, and continue normally. I also like using 2 12 x 17 x 2 pans-one inverted on top of the other, and a large piece of parchment under the bread that goes up over the sides to make a waterproof lining-that way I can add a generous amount of water underneath the parchment to really steam the bread before uncovering and browning, to know when to remove the cover, I put a temperature probe into the bread before the bake starts and set an alarm at 210f.
Another fantastic recipe/demonstration by the baking master Martin. Looks similar to pizza al taglio. KA AP flour at 11.7% is perfect for this recipe. Plenty of strength, not too much chew!
Hi there! That's OK for shorter rests, but since the preshaped dough will need to rest for 1 1/2 to 2 hours we'd recommend using something that will prevent the surface of the dough from drying out, such as plastic wrap or you could place an overturned bowl or container. We hope this can help! -👩🍳Morgan
You can, Suzanne! We haven't done this for ourselves, but you could experiment starting with 1/2 tsp of starter - there will be additional rising time to be expected. Please let us know how it goes! -🥐Lily
Wow, my God, this was great, and I can even say it in a kind of Imam Bakhsh, please continue, if you write the amounts of the ingredients in the caption, it would be much better. The best for you who share the results of your life moments.
We're glad you enjoyed this one! We include a link to the recipe in the video description. We hope this can help to clarify and happy baking! -👩🍳Morgan
Hi there! You're welcome to experiment with that. You could replace up to 50% of the all-purpose flour called for here with whole wheat flour if you like! Keep in mind though that will make for a more dense texture and tighter crumb structure, you'll also need to add 2 teaspoons of water per cup of whole wheat flour swapped in. We hope this can help and happy experimenting! -👩🍳Morgan
@@KingArthurBakingCompany Thanks Martin. Or would you suggest baking them in oval roasting pans? I use 18: oval roasters for all my bread as I got tired of lifting heavy Dutch Ovens.
Absolutely! You can incorporate your starter into this and many other recipes with a couple of small substitutions. Simply replace 113 grams (1 scant cup) flour and 113 grams (1/2 cup) water in your recipe with 226 grams (1 cup) of your sourdough starter. Using sourdough starter, either fed or unfed, is possible in a wide range of recipes - so long as the recipe includes sufficient water/liquid and flour to be replaced by starter. Feel free to check out our blog article on adding sourdough to a recipe (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) for additional tips and inspiration. Happy baking! -🍰Grace
Just wondering why Martin didn't transfer the proofed dough "logs" from the sheet pan to the parchment *before* dimpling them with his fingers. Seems like it would have been a little easier, less awkward.
All of the details are found in the recipe, which is linked in the video's description box. For your convenience: bakewith.us/x9zcwqqn. Happy baking, John! -🥐Lily
We bought the latest King Arthur Baking Bread Book and now this to try! A bit curious and the cover pan for the baking sheet as we cannot find it in the products department!
Sounds like we're keeping your kitchen busy, Aileen! 🍞🍞 Isn't that lid convenient? It's right over here: shop.kingarthurbaking.com/items/half-sheet-pan-with-lid. Happy baking! -🥐Lily
@@KingArthurBakingCompany OK great ......................... HOWEVER, I already have a few half sheet baking pans. So I would like to purchase the lid without the pan if possible. Oh yes and always Happy Baking in out household!
Woohoo! Glad to hear it, Aileen! 😊 We just confirmed with our Customer Service that the lid is not sold separately, though we appreciate knowing there's increased interest in a lid-only opportunity. -🥐Lily
@@KingArthurBakingCompany Not sure if I will be patient and seeing if the lid will be available soon from you people or seeking one out online? The more I think about it the more I see how it can be a time saver as well as waste saver. Thank You for the reply!
We're happy to help as best we can, Aileen! Since we do not offer what you need, we do encourage seeking elsewhere so that you can bake your best. 😊 -🥐Lily
Great question! The dough will be shaped straight from the fridge, as it will warm up with the shaping. 😊 Please let us know how your bake goes! -🥐Lily
Absolutely, Gabrielle. 😊 For this recipe, we recommend swapping the yeast for 1 Tbsp of ripe starter, and to expect the rise time at step #7 to be longer. Please let us know how your bake goes! -🥐Lily
Similar; focaccia is about 3 hours start to finish plus you can put various toppings on it. Shape is different too. This pizza bianca is a 24 hour process. Both sound good!!!! 😊
@@koalasez1200 it's not the 'how', it's the 'what' and 'why' I didn't grow up around foccacia, the way I see it, it's more than middle eastern flatbread, but less than American pizza. I don't know what to do with it as a part of a meal, it's confusing. Foccacia is confusing
Focaccia derives from Italy - it was commonly enjoyed by itself or used as sandwich bread. The signature of focaccia is the dimpling and generous drizzling of olive oil before the bake to create a crispy crust and fluffy interior. The bread is light, soft, bubbly, and versatile. Many bakers still enjoy focaccia by itself and possibly paired with a soup or pasta dinner, to slice and make sandwiches, or dressed up as a pizza! We even debuted our own version to enjoy as a dessert: www.kingarthurbaking.com/recipes/double-chocolate-focaccia-recipe. Please let us know if this helps. 😊 -🥐Lily
My dough did not rise at all in the overnight fridge rest, and came out looking quite flat and deflated. Any idea what might have gone wrong and how to save it?
That could be the result of a couple different things. How new/fresh is your yeast? Where in your fridge did you place your dough? Let's say the top of your fridge runs colder than the rest, sometimes that can inhibit activity with your dough- I know the top shelf of my fridge has nearly frozen some things in the past! I would suggest leaving your dough on the counter for a bit (1-2 hours) to see if there is any activity at all, the proceeding with the following steps in the recipe. -🍰Grace
@@KingArthurBakingCompany Thanks, Grace. My yeast was unopened but the dough was extremely cold when I removed it from the fridge so perhaps that was the issue. I will try leaving it on the counter and see what happens. If there is no activity, should I just throw it away, or can I repurpose it for something else? Thanks!
Personally, I think there's no harm in baking it if there's no signs of activity- perhaps it could be turned into croutons or something similar! But if that doesn't sound appealing then yes, it can be composted or thrown out. -🍰Grace
Should’ve waited till the end of the video 😂. I’m obsessed with that bread and pan con tomate now. I have a home pizza dome, any recommendations or alterations I should make of if I wanted to use that as my oven?
Is your pizza dome like a separate pizza oven? I haven't worked with one personally but I think it would also be a great way to bake this recipe! You may just have to trial and error the internal temperature to get the bake right. Let us know how it goes! -🍰Grace
Nope. Definitely a myth. Yeast and salt are next to each other in the dough environment during the entire period of fermentation. Happy Baking! MARTIN@KABC
@ you use salt to slow down the fermentation of sourdough, which means salt, inhibits yeast, because that is what it is used for. Do you not know these things? th-cam.com/video/MAM77hq8cPQ/w-d-xo.htmlsi=MpNme5SBJdStJV3Q
It's a bit different, Pizza Bianca is a classic Roman flatbread that is either enjoyed plain or cut open and stuffed with sandwich fillings! -👩🍳Morgan
There are non-leavened and leavened flatbreads, actually! Any that are leavened use a small amount of yeast, compared to the amount used for tall-breads. Hoping this helps, -🥐Lily
We have a neat article about pizza in American culture that may interest you, then! www.kingarthurbaking.com/blog/2014/02/16/americas-love-affair-with-pizza -🥐Lily
Hey, sorry it’s the water! Cup of water is 240g so 1 1/3 cups would be 220g - we don’t use cups here in the UK and with bread, accurate liquid measurements are really important x
Hi there! A cup of water is 227 grams, which makes 1 1/3 cups (227 times 1.333) 303 grams. You can find all these details in our Ingredient Weight Chart: www.kingarthurbaking.com/learn/ingredient-weight-chart -🍮Kat
@@KingArthurBakingCompany Think you might want to weigh the cup again or use different scales. I've just filled a cup 30 times and each one was between 236g and 245g x
Pizza Blanco is white pizza and has no similarity to Bianca. Other than 6 letter names. Other than people being confused No reason for mentioning Them together
I could eat this by itself warm with butter …. ❤
🤤 We 💯 understand, Pauline! Please let us know if you give the recipe a try! -🥐Lily
Just made this recipe. Absolutely delicious! Adding the olive oil to bread after it came out of the oven gave the bread an even better flavor. The bread is light, airy and had a delicious crust. Hands down one of the best bread recipes I’ve made. Ps. I couldn’t replicate the big bubbles (after 2 hours of resting) but it still came out nice.
We're thrilled that you're enjoying your loaves and tried the olive oil brush post-bake! This time of year is cooler, so if the kitchen is also cooler, the activity in the rises may take more time to see the bubbles. -🥐Lily
I need this layered with Italian meats, mozzarella, Fried eggplant, red sauce, and finished with olive oil and real parm.
King Martin is back with another great recipe👑 Your explanations and demonstrations are second to none!
Thanks for sharing your praise for Martin, Mako! Happy baking 😊 -🥐Lily
@@M-a-k-o It's King Martin Flour
I have been looking for a good recipe this for YEARS!! Thank you so much
It’s getting cold here in Montana and that means it’s time to start baking and this looks like a good start. King Arthur flour is easy for me to find in the grocery store and this channel just makes me smile👍🏻👏🏻🤤🤤🤤😁
💛💛💛💛💛 Happy baking! -🥐Lily
Thank you for sharing your experience. You are an excellent instructor.
Martin's the best! And thank you for watching! -🍰Grace
Thank you, Martin and KAB! I use so many of KAB products. Brings a lot of happiness to my home and my neighbors who love home baked things
We're honored to share the joy of baking with you, and to see it baked forward! 😊 Please let us know if you try this recipe! -🥐Lily
I could eat a hundred of these!
Haha, same! -🍮Kat
Very well executed! This would make killer flatbread pizza! For any old school Phoenix folks out there, remember "Monti's La Casa Vieja"? This is about as close as we're going to get!
Please let us know if this recipe takes you back! 😄 -🥐Lily
Looks great, love the high hydration doughs. Any chance we can get a Panettone video? :)
No plans currently, but I'll pass along the suggestion! -🍰Grace
5:03 as long as I don’t touch the sticky side… As he literally puts most of his fingers on the sticky side, he only touch the flower side with his thumbs I guess, as I say, not, as I do
I’ve really been enjoying your videos. By combining what you’re teaching with other methods I’ve picked up, I’ve really upped my sourdough bread game. I always adapt your recipes for sourdough and would love if you give that option in every single video you do. In this recipe, for example, I’d probably make a 100% hydration levain the night before, add that instead of the yeast, or possibly along with much less yeast, and continue normally. I also like using 2 12 x 17 x 2 pans-one inverted on top of the other, and a large piece of parchment under the bread that goes up over the sides to make a waterproof lining-that way I can add a generous amount of water underneath the parchment to really steam the bread before uncovering and browning, to know when to remove the cover, I put a temperature probe into the bread before the bake starts and set an alarm at 210f.
Thanks for sharing, watching, and baking with us! -🍰Grace
Looks awesome, like a perfect useful bread for all sorts of meals variations.
For sure! -🍮Kat
Another fantastic recipe/demonstration by the baking master Martin. Looks similar to pizza al taglio. KA AP flour at 11.7% is perfect for this recipe. Plenty of strength, not too much chew!
Wonderful, JK! Thanks for baking this with us and watching our videos! -🥐Lily
Bonci, the great Italian pizzaiolo, has a delicious yellow one made with pumpkin sauce 😊
Nice! -🍮Kat
Long live Bonci! ❤ The best, so much HEART. Happy baking, Martin @KABC
I’m still a beginner but I seem to have some success with long ferment pizza and focaccia, so this looks like a good one to try.
We're excited to learn how this bake goes for you! 🙌 -🥐Lily
I find that when I bake bread.. I eat all the bread. This is a fun looking recipe. "What is for dinner?"
"The two loaves of bread I just baked...."
Ain't no harm in that! 😆 -🍰Grace
Another great recipe ! Thank you so much ! Will try this recipe as soon as the video ends. 🙂
We'd be delighted to know what you think of it, Michel! Happy baking 🍞 -🥐Lily
@@KingArthurBakingCompany Just did ! Turns out exactly like Martin ! Light and flavorful ! Really great recipe !
Hooray! -🍮Kat
KABC has such great recipes. Thanks for sharing. Looking forward to making this ✌🏼
It's our pleasure, Sunflower! Please let us know how your bake goes! 😊 -🥐Lily
This looks great! Is it sufficient to cover the dough on the baking sheet with a tea towel?
Hi there! That's OK for shorter rests, but since the preshaped dough will need to rest for 1 1/2 to 2 hours we'd recommend using something that will prevent the surface of the dough from drying out, such as plastic wrap or you could place an overturned bowl or container. We hope this can help! -👩🍳Morgan
@@KingArthurBakingCompany I'll try a large plastic container with a lid. Thanks for such a quick response!
Happy to help! -👩🍳Morgan
Would there be a way to incorporate any sourdough starter into this recipe or yeast only? It's absolutely gorgeous!
You can, Suzanne! We haven't done this for ourselves, but you could experiment starting with 1/2 tsp of starter - there will be additional rising time to be expected. Please let us know how it goes! -🥐Lily
OMG I have to try this, thanks for your wonderful recipes!!!
Happy baking, Ana! Please share what you think of the recipe! -🥐Lily
Looks like a pizza I've seen described as Pinsa, however the flour mix includes soy and rice flour as well.
Wow, my God, this was great, and I can even say it in a kind of Imam Bakhsh, please continue, if you write the amounts of the ingredients in the caption, it would be much better. The best for you who share the results of your life moments.
We're glad you enjoyed this one! We include a link to the recipe in the video description. We hope this can help to clarify and happy baking! -👩🍳Morgan
Wow!
Ingenious and Delicious ❤❤
Thankyou. There is good in the world!
Hmmm.... ok to sub whole wheat flour for the AP? Fabulous video, btw!!!
Hi there! You're welcome to experiment with that. You could replace up to 50% of the all-purpose flour called for here with whole wheat flour if you like! Keep in mind though that will make for a more dense texture and tighter crumb structure, you'll also need to add 2 teaspoons of water per cup of whole wheat flour swapped in. We hope this can help and happy experimenting! -👩🍳Morgan
Could you use a good infused olive oil or herbs?
Yes! Feel free to customize this recipe however you like with flavored olive oil and herbs! -🍰Grace
Hey Martin, great to see you doing another video. I have a question on these. Can I open bake them in my gas oven just like a Focaccia
That should be fine! It may not yield and identical bake to the one you see here in the video but it will certainly get the job done! -🍰Grace
@@KingArthurBakingCompany Thanks Martin. Or would you suggest baking them in oval roasting pans? I use 18: oval roasters for all my bread as I got tired of lifting heavy Dutch Ovens.
An oval roasting pan should work with this recipe! -🍰Grace
Yes! No steam required! Happy baking and thanks for joining us. MARTIN@KABC
this looks like a great recipe. Could i use sourdough on this ? and how if ok?
Absolutely! You can incorporate your starter into this and many other recipes with a couple of small substitutions. Simply replace 113 grams (1 scant cup) flour and 113 grams (1/2 cup) water in your recipe with 226 grams (1 cup) of your sourdough starter. Using sourdough starter, either fed or unfed, is possible in a wide range of recipes - so long as the recipe includes sufficient water/liquid and flour to be replaced by starter. Feel free to check out our blog article on adding sourdough to a recipe (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) for additional tips and inspiration. Happy baking! -🍰Grace
@ thank you!
Hey, I see what you did there -- that was a _Fantastic Mr. Fox_ click and whistle in there along with the bread. :)
You're the first person to catch that! Thanks for joining us. [click click, whistle]. Happy Baking! Martin@KABC
Just wondering why Martin didn't transfer the proofed dough "logs" from the sheet pan to the parchment *before* dimpling them with his fingers. Seems like it would have been a little easier, less awkward.
Great point! I'd have to reach out to Martin on this one! -🍰Grace
They needed to be stretched longer anyway, so they may have stuck to the parchment if he'd pressed on that.
They stretch to full length more easily after dimpling. But find a method that suits you best! It's your bread now. Enjoy the bake! Martin@KABC
I'm going to try making this later today
We'd loaf to know how it goes, Charles! Happy baking, -🥐Lily
@@KingArthurBakingCompany It turned out great. The semolina flour on top along with the olive oil gave it a wonderful texture and taste.
Fantastic! That's what we love to hear! -🍰Grace
Looks delicious,what temperature was the water? Going to make this in my pizza oven. Thanks for another great recipe
All of the details are found in the recipe, which is linked in the video's description box. For your convenience: bakewith.us/x9zcwqqn. Happy baking, John! -🥐Lily
@ thank you
I love semolina
We bought the latest King Arthur Baking Bread Book and now this to try! A bit curious and the cover pan for the baking sheet as we cannot find it in the products department!
Sounds like we're keeping your kitchen busy, Aileen! 🍞🍞 Isn't that lid convenient? It's right over here: shop.kingarthurbaking.com/items/half-sheet-pan-with-lid. Happy baking! -🥐Lily
@@KingArthurBakingCompany OK great ......................... HOWEVER, I already have a few half sheet baking pans. So I would like to purchase the lid without the pan if possible. Oh yes and always Happy Baking in out household!
Woohoo! Glad to hear it, Aileen! 😊 We just confirmed with our Customer Service that the lid is not sold separately, though we appreciate knowing there's increased interest in a lid-only opportunity. -🥐Lily
@@KingArthurBakingCompany Not sure if I will be patient and seeing if the lid will be available soon from you people or seeking one out online? The more I think about it the more I see how it can be a time saver as well as waste saver. Thank You for the reply!
We're happy to help as best we can, Aileen! Since we do not offer what you need, we do encourage seeking elsewhere so that you can bake your best. 😊 -🥐Lily
Should the dough be allowed to warm up after being taken out of the fridge?
Great question! The dough will be shaped straight from the fridge, as it will warm up with the shaping. 😊 Please let us know how your bake goes! -🥐Lily
@ thank you.
I made it tonight and my wife says it’s the best bread I’ve ever made. 😊
Aw, YAY! We're glad it was a hit at your house. Happy baking! -👩🍳Morgan
Where can i find that nice tool that you are using to put the dough into the oven?
That's a Traditional Cookie Sheet! You can find it here: shop.kingarthurbaking.com/items/king-arthur-traditional-cookie-sheet -🍰Grace
Any peel will do! MARTIN@KABC
I would like to make this with sourdough, is it possible?
Absolutely, Gabrielle. 😊 For this recipe, we recommend swapping the yeast for 1 Tbsp of ripe starter, and to expect the rise time at step #7 to be longer. Please let us know how your bake goes! -🥐Lily
@@KingArthurBakingCompany Oh thank you I will let you know how it worked.
Wow!!!!
Let us know if you give this recipe a try, Oscar! -🥐Lily
Bravo.
I use King Arthur flours and mix ins exclusively. All of my bakes receive rave reviews as a result. You are an excellent teacher Martin.
We're thrilled that Martin helps you bake your best, Cindy! We can't wait to hear how this bake goes for you 😊 -🥐Lily
Get me even more confused about the existence of focaccia
Similar; focaccia is about 3 hours start to finish plus you can put various toppings on it. Shape is different too. This pizza bianca is a 24 hour process. Both sound good!!!! 😊
😂😂😂
@@koalasez1200 it's not the 'how', it's the 'what' and 'why'
I didn't grow up around foccacia, the way I see it, it's more than middle eastern flatbread, but less than American pizza. I don't know what to do with it as a part of a meal, it's confusing. Foccacia is confusing
Focaccia derives from Italy - it was commonly enjoyed by itself or used as sandwich bread. The signature of focaccia is the dimpling and generous drizzling of olive oil before the bake to create a crispy crust and fluffy interior. The bread is light, soft, bubbly, and versatile. Many bakers still enjoy focaccia by itself and possibly paired with a soup or pasta dinner, to slice and make sandwiches, or dressed up as a pizza! We even debuted our own version to enjoy as a dessert: www.kingarthurbaking.com/recipes/double-chocolate-focaccia-recipe. Please let us know if this helps. 😊 -🥐Lily
Focaccia doesn’t have a crumb like that. It’s a lot more dense. Did you see it when he held it up all the air pockets. Very different types of bread.
My dough did not rise at all in the overnight fridge rest, and came out looking quite flat and deflated. Any idea what might have gone wrong and how to save it?
That could be the result of a couple different things. How new/fresh is your yeast? Where in your fridge did you place your dough? Let's say the top of your fridge runs colder than the rest, sometimes that can inhibit activity with your dough- I know the top shelf of my fridge has nearly frozen some things in the past! I would suggest leaving your dough on the counter for a bit (1-2 hours) to see if there is any activity at all, the proceeding with the following steps in the recipe. -🍰Grace
@@KingArthurBakingCompany Thanks, Grace. My yeast was unopened but the dough was extremely cold when I removed it from the fridge so perhaps that was the issue. I will try leaving it on the counter and see what happens. If there is no activity, should I just throw it away, or can I repurpose it for something else? Thanks!
Personally, I think there's no harm in baking it if there's no signs of activity- perhaps it could be turned into croutons or something similar! But if that doesn't sound appealing then yes, it can be composted or thrown out. -🍰Grace
so 3/4 teaspoon yeast is 2g but 1 1/2 teaspoon table salt is 9g? Surely it's double the amount?
That is the accurate weight/volume amount! -🍰Grace
salt is denser than yeast. different salts have different density, too, that's why weight is better than volume in cases like this
@@TimothyReeves Timothy has the answer. Thanks, buddy. Happy Baking! MARTIN@KABC
Is this similar to pan de cristal?
Somewhat! But it doesn't have quite the same airy, open interior crumb by comparison -🍰Grace
Should’ve waited till the end of the video 😂. I’m obsessed with that bread and pan con tomate now. I have a home pizza dome, any recommendations or alterations I should make of if I wanted to use that as my oven?
Is your pizza dome like a separate pizza oven? I haven't worked with one personally but I think it would also be a great way to bake this recipe! You may just have to trial and error the internal temperature to get the bake right. Let us know how it goes! -🍰Grace
What is pizza bianca? Well, pizza bianca is a crispy, airy flatbread. That's my best guess based on context clues.
Correct! 👍 -🍰Grace
Martin is best host.
We're glad you're enjoying his lessons, Andrew! 👑 -🥐Lily
why not use Bread flour?
Great question! While bread flour could be used in this recipe, the higher protein content is not necessary in creating this type of flatbread -🍰Grace
Wheres the cheese
On the moon, of course! Wherever your cheese comes from, you're welcome to add some to your loaves! -🥐Lily
You definitely supposed to wait to add salt because it hinders the yeast just saying
Nope. Definitely a myth. Yeast and salt are next to each other in the dough environment during the entire period of fermentation. Happy Baking! MARTIN@KABC
@ you use salt to slow down the fermentation of sourdough, which means salt, inhibits yeast, because that is what it is used for. Do you not know these things?
th-cam.com/video/MAM77hq8cPQ/w-d-xo.htmlsi=MpNme5SBJdStJV3Q
Isn’t this Foccacia ?!
It's a bit different, Pizza Bianca is a classic Roman flatbread that is either enjoyed plain or cut open and stuffed with sandwich fillings! -👩🍳Morgan
All crust and no pizza👍
Kind of! But it's SO delicious. 😊 -🍮Kat
I thought flatbread was non leavened
There are non-leavened and leavened flatbreads, actually! Any that are leavened use a small amount of yeast, compared to the amount used for tall-breads. Hoping this helps, -🥐Lily
1
😇💙😇🕊️👑🕊️
I’m curious what makes it a “pizza” if its really just some flatbread? Maybe I need an education on what pizza actually means 😂
We have a neat article about pizza in American culture that may interest you, then! www.kingarthurbaking.com/blog/2014/02/16/americas-love-affair-with-pizza -🥐Lily
Written recipe - the cups to Grams conversion is wrong.
Hi there! What particular part seemed to be in error? -🍮Kat
Hey, sorry it’s the water! Cup of water is 240g so 1 1/3 cups would be 220g - we don’t use cups here in the UK and with bread, accurate liquid measurements are really important x
Hi there! A cup of water is 227 grams, which makes 1 1/3 cups (227 times 1.333) 303 grams. You can find all these details in our Ingredient Weight Chart: www.kingarthurbaking.com/learn/ingredient-weight-chart -🍮Kat
@@KingArthurBakingCompany Think you might want to weigh the cup again or use different scales. I've just filled a cup 30 times and each one was between 236g and 245g x
Thanks for sharing your concern, Brooksy! For which ingredient is this? -🥐Lily
Pizza Blanco is white pizza and has no similarity to Bianca.
Other than 6 letter names.
Other than people being confused
No reason for mentioning
Them together
Was that a Fantastic Mr Fox reference as you finished the first fold, Martin 😙🫰- love the videos
Thank you for noting my silliness! I appreciate that! : ))))))) MARTIN@KABC