Author Topic: pizza romana?  (Read 17827 times)

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Offline dellavecchia

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Re: pizza romana?
« Reply #20 on: April 06, 2013, 01:50:09 PM »
Beautiful! Do you know the thickness factor you used? Or the amount of dough/pan size?

John


Offline Johnny the Gent

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Re: pizza romana?
« Reply #21 on: April 06, 2013, 05:52:23 PM »
Johnny the Gent,

That crumb looks so delicious!  8) I think you did a perfect job in making that Pizzarium style of pizza. :chef:

Norma

Thanks for the compliment Norma! Far from perfect, but getting closer ;-)
Il miglior fabbro

Offline Johnny the Gent

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Re: pizza romana?
« Reply #22 on: April 06, 2013, 05:54:35 PM »
Beautiful! Do you know the thickness factor you used? Or the amount of dough/pan size?

John

Thanks dellavecchia!  It's been a couple of weeks, but I do remember: I made 3 large balls, each weighing 600gms. Of these 3 balls I took one and divided it in two.  The pizza in the photo was from a 300 gram ball, shaped to a rectangular (it didn't fit the pan edge- to edge).
« Last Edit: April 06, 2013, 05:57:55 PM by Johnny the Gent »
Il miglior fabbro

Offline Anthony A

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Re: pizza romana?
« Reply #23 on: August 16, 2013, 02:04:00 PM »
My Best effort to date with this style: Made with 90% Hydration. About a 36 hour fermentation including the Poolish. Used 620 gram balls on a 13'X18" aluminum 1/2 sheet tray. Next time I will increase the dough skin size a little, because it was a little thin spots. I baked the Bianca at 475F for about 15 minutes and the Rossa for about 20 min. More topping combos in the days to come.


 

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