Pizza Bianca

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Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

Italians have a way to create a superbly crisp, chewy crust that sidesteps the single biggest hassle of making pizza: rolling out the dough. What's their secret?

SERVES6 to 8

has video

WHY THIS RECIPE WORKS

The challenge of devising a pizza bianca recipe for the home cook was to figure out how to handle the super-hydrated dough. Forming the dough required both a 20-minute resting time and 10 minutes of machine kneading at high speed. Rather th...

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