There is a type of Pizza Bianca made in the Molise/Abruzzo area that is similar to a focaccia but not quite. I have a recipe and I understand hydration is the key. Can't seem to get it right. ANY advice whatsoever would be much appreciated!
DIVINACUCINA ON Aug 23, 2012, AT 03:38PM |
i studied with Bonci in Rome- he does an 80 percent hydration-- with a softer wheat flour-- not bread flour.