Author Topic: Pizza in teglia  (Read 28185 times)

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Online Matthew

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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:

Pizza in Teglia Spreadsheet: (grams)            
            

           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 »


Online Matthew

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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

Online dwighttsharpe

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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

Online Matthew

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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. 

Online dwighttsharpe

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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