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48 hr fermentation. caputo metro 75% hydration
It was interesting to hear how he distinguishes between a focaccia and a pizza al taglio (pan rise vs direct bake).
Paul,I also thought it was interesting how he distinguishes between a focaccia and a pizza al taglio. I don't think I still know enough to make that style of pizza. Norma
Norma, such humble words from someone with such vasts amount of pizza knowledge. I'm confident that you would pick up this style very quickly...Thank you for the video! The pizza my wife and I had at Pizzarium was easily the best pizza in Rome... and we've been toying with replicating his technique for awhile now!Always interesting to hear him talk and see some more of his process.
thanks for posting norma. I'm a sucker for pizzarium videos . the foccaia vs pizza al taglio difference was interesting….
The other interesting thing was the 72 hour cold ferment. He stated 48 hours bulk and 24 hours in portions. I've only done his dough overnight in the fridge.
I believe his book recommends overnight in the fridge. Maybe it's meant to be dumbed down for the masses.. or he didn't want to give away all his secrets.