Pizza Bianca is a Crispy, Airy Flatbread

1

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

Thank you for sharing your experience. You are an excellent instructor.

Looks great, love the high hydration doughs. Any chance we can get a Panettone video? :)

KABC has such great recipes. Thanks for sharing. Looking forward to making this ✌🏼

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.

Could you use a good infused olive oil or herbs?

Hey, I see what you did there -- that was a Fantastic Mr. Fox click and whistle in there along with the bread. :)

Thankyou. There is good in the world!

Bravo.

King Martin is back with another great recipe👑 Your explanations and demonstrations are second to none!

Get me even more confused about the existence of focaccia

Looks delicious,what temperature was the water? Going to make this in my pizza oven. Thanks for another great recipe

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.

I'm going to try making this later today

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!

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

OMG I have to try this, thanks for your wonderful recipes!!!

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👍🏻👏🏻🤤🤤🤤😁

Another great recipe ! Thank you so much ! Will try this recipe as soon as the video ends. 🙂

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!

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.

Martin is best host.

I would like to make this with sourdough, is it possible?

Wow!
Ingenious and Delicious ❤❤

I thought flatbread was non leavened

Was that a Fantastic Mr Fox reference as you finished the first fold, Martin 😙🫰— love the videos

Written recipe - the cups to Grams conversion is wrong.

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?

Where can i find that nice tool that you are using to put the dough into the oven?

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!

why not use Bread flour?

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.

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.

this looks like a great recipe. Could i use sourdough on this ? and how if ok?

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

Is this similar to pan de cristal?

so 3/4 teaspoon yeast is 2g but 1 1/2 teaspoon table salt is 9g? Surely it's double the amount?

Should the dough be allowed to warm up after being taken out of the fridge?

I’m curious what makes it a “pizza” if its really just some flatbread? Maybe I need an education on what pizza actually means 😂

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...."

Wow!!!!

I could eat this by itself warm with butter …. ❤

Bonci, the great Italian pizzaiolo, has a delicious yellow one made with pumpkin sauce 😊

I could eat a hundred of these!

All crust and no pizza👍

Looks awesome, like a perfect useful bread for all sorts of meals variations.

😇💙😇🕊️👑🕊️

Would there be a way to incorporate any sourdough starter into this recipe or yeast only? It's absolutely gorgeous!