### Author Topic: Pizza in teglia  (Read 33758 times)

0 Members and 1 Guest are viewing this topic.

#### Matthew

• Registered User
• Posts: 2344
• Location: Oakville, Ontario
##### Re: Pizza in teglia
« Reply #50 on: December 31, 2009, 04:58:28 PM »
I just made up a spreadsheet that calculates the quantity of ingredients required for the poolish & the next day based on the information provided by Marco.  It also calculates the amount of semola & bread flour required based on his 40/60 recommendation.  All you need to do is plug in the numbers that you get from the Dough Calculating Tool in the "Required" section in the upper portion  & the spreadsheet will take care of the rest.  If anyone is interested just PM me with your email address & I will send it to you.

It is in Excel format & looks like this:

Bakers %            Required    Semola   Bread Flour

Flour    100%
Water    75%
IDY   0.7%
Salt   2.5%
EVOO   5%

Total   183.2%   0.0

Poolish:
Flour   0.0
Water   0.0
IDY   0.0
Total   0.0

Next Day:
Flour   0.0
Water   0.0
IDY   0.0
Salt   0.0
EVOO   0.0
Total   0

Formula Total
0.0
« Last Edit: December 31, 2009, 05:02:34 PM by Matthew »

#### Matthew

• Registered User
• Posts: 2344
• Location: Oakville, Ontario
##### Re: Pizza in teglia
« Reply #51 on: January 01, 2010, 08:36:12 PM »
it is very tender ,hard to remove from the pan. do you think a little bread flour would give it more structure?

Larry,
I made 2 more today using 40% semola & 60% bread flour as recommended by Marco & put the poolish in the fridge as oppose to the cold cellar.  The end result was fantastic, the best to date by far, everyone loved it!

Matt

#### dwighttsharpe

• Registered User
• Posts: 97
##### Re: Pizza in teglia
« Reply #52 on: September 21, 2010, 09:18:49 AM »
@Matthew,

Did that Semola turn out to be "fancy durum flour", or was it semolina?

Thanks.
Dwight

#### Matthew

• Registered User
• Posts: 2344
• Location: Oakville, Ontario
##### Re: Pizza in teglia
« Reply #53 on: September 21, 2010, 09:46:52 AM »
@Matthew,

Did that Semola turn out to be "fancy durum flour", or was it semolina?

Thanks.

It's not semolina & I don't know what fancy durum flour is.  To me it's just semola.

#### dwighttsharpe

• Registered User
• Posts: 97
##### Re: Pizza in teglia
« Reply #54 on: September 21, 2010, 10:09:02 AM »
It's not semolina & I don't know what fancy durum flour is.  To me it's just semola.

Thanks.
Dwight

wordpress