Anyone try making this pizza bianca from current Cooks Illustrated?

[Tab]

they have an article on a pizza you don't have to roll - basically it's cooked in a square pan, regular pizza recipe more or less, but superhydrated - instead of 60% hydration (water:flour) as is normal, this is ultra-high (even up to a 1:1 ration, or just less, like 90%) and you more or less pour the stuff into the pan, and supposedly you get this unusual but potentially yummy, I would assume fluffy, dough.

It's nothing I can try at the moment, but I was wondering if anyone had heard of it or tried it.

[Stinky The Clown]

1. I just read about that. I intend to try it, but haven't gotten to it yet.

It is an interesting concept.

To be honest, while I'll try it for pizza, I'm wondering how it might do as bread.

[Tab]

2. I imagine it would end up something like a Focaccia

I don't really bake, so I don't know the recipe for a Focaccia, but it sounds like they would have similar end results.

Which could still be yum - a Focaccia pizza...

Or maybe this is something different.

??

[Beacool]

4. I would think so too.

It sounds like a focaccia. I got that issue, but haven't tried it yet.

[wryter2000]

3. I haven't gotten to that article yet

I may try it. The tomatoes are producing, and I've been planning some pizza margherita. I wonder if it would work with that dough.

[NJCher]

5. I haven't tried that recipe but I tried another with the same idea

It's really different--a no-rise pizza crust.

EASY PIZZA - (POUR CRUST)
1 c. flour
1 tsp. oregano or basil (dried)
2/3 c. milk
1 tsp. salt
2 eggs
Pepper


Mix ingredients together. Spread in lightly oiled pan (15 x 10 inches).

Bake for a short time, then rapidly add cheeses and vegetables. Return to oven.

You can also:

Top with browned meat. (I use hamburger and pepperoni).

Bake 20 minutes at 350 degrees.

----

I really liked it and have used the recipe numerous other times. It cuts down on a lot of the work. It's sort of spongy and has the odd habit of rising high in one spot but not in another. I don't mean that it's flat in some spots, just that it might have a bump in one spot but be level in another. Nevertheless, because it tastes good, I keep re-using this recipe.



Cher

[shugah]

6. i may try this recipe

i've been using the recipe from the artisan bread in 5 minutes a day book. it's really good, but sometimes i don't have the time for the rise and so far i'm not organized enough to prepare it in advance.