Rick Easton of Bread and Salty Bakery just had a pop-up at Bruno Pizza. Joined by my pizzaiolo friend,Domenico, we visited to see and talk. Rick had been at it since early in the morning. Turned out his flour was not as extensible as he'd wanted, so he...
Gabriele Bonci, known as "IL Giocolo Della Pizza." The famed Roman Taglio chef arrived for a string of demonstrations through this past weekend. I caught him at Paulie Gee's, an event hosted by Italian food writers Katie Parla and Elisia Menduni....
Leafing through Gabriele Bonci's Il Gioco della pizza, I wanted to try his "impasto misto pizza." It's a mixed grain pizza fermented with natural levain which uses farro, whole grain and white. I didn't have any in my flour...
Since my Gabriele Bonci book arrived from Italy, I've tried various versions of his now infamous Roman "taglio" pizza. Understanding the basic steps, I went for a whole grain approach, specifically a natural sourdough version with "farro." With...
I'm at it again, exploring the different styles of taglio pizza, from Roman to Sicilian. This latest was made with durum, otherwise known as semola rimacinata, which I substituted for the white wheat in my first test of Bonci. For some reason, my durum...