If you get the chance while in Milan,try out a pizzeria called "Trick-Trac" in the town of Legnano (Near to the hospital) not too far from Milan.I hear they make a very special type of Pizza,though not Romana.I missed it on my last visit,but told my Italian friends who live nearby about it and they tell me it is great. Amazing also they said, because here is a guy in the US discovering Pizza places to tell his Italian friends where to eat in Italy ! ;)Though I guess it's not unlike Marco telling us about Pizza in New York !!)
There is a bakery in a town called Busto also not far from Milan that makes a "lighter than Air " foccacia ,but I can't remember the name of it unfortunately.If I go back ,I'll be sure to write it down.......Enjoy your trip and be sure to report back.
It' s funny you're the one to tell the "milanesi" (people from milan) where to eat a good pizza...!Anyway ..i'm italian and spent in milan almost all my life (though being originally from rome)..i'm going back for a while to see my parents...never been in the pizzerie you talked about, probably because i live exactly on the other side of the city..!I've got a friend who's an expert, i'll enquiry him about those places...
But back to our topic...I did it!!.. i found the modified version of the steingarten recipe Bill/SFMN talks about on another topic herehttp://www.pizzamaking.com/forum/index.php/topic,1464.0.html
on reply #3
wanted to check the autenticity so i rushed to a library where i found the book and saw there are some differences..
The original recipe calls for 450 gr of flour versus 480(plus a 1/8 cup later) ...latter makes more sense, as the water is 470ml..
They give different timings for the first time you work the dough ..the original recipe says to work at minimum speed for 5 minutes than gradually increase the speed in the next 3 and then 10 minutes at the highest speed. After that do 2-3 cycles of 2 minutes each in which you work the dough at max speed, stop, scrape the dough from container, start again..
The author gives an advice on how to control the first rising. Before oiling the bowl in which you're gonna put the dough, fill it with 2 litres of water and the add 470ml...put a sign on this 2 levels, they will be your minimum and max rising volume.
The OR doesn't call for refrigeration, just wants you to let the dough rise for 90 minutes till it's 3 times its original volume (check levels anyway)
The most important part of the recipe, when you fold the dough in cylinders, it's carefully explained by the author. Basically you have to put the 4by12 rectangle with the longest side developing away from you. Then starting from the farther side, you take one inch of dough and fold it towards you , sealing it by pressing it down not too strongly. Go on like that till you're left with a cylinder.
The OR quantifies the second rise in 30-40 minutes.
The OR specifies not to make too deep dimples.
It calls for a 12 to 20 minutes cooking time, till golden brown, without any temperature advice.
This is all i can remember , i was in a rush and i haven't taken the book home as i'm leaving tomorrow, so everything was left to my memory..
I followed the modified recipe, but without any refrigeration....Don't have any stone or screen so i just used a normal pizza pan.
IT'S FANTASTIC!! It's just like the one in rome...i'm having it now, just out of the oven , with thin slices on italian ham melting on it...MMMMHHH!
Everyone should try that recipe, you won't regret it!!!
P.s. i think i'm feeling sick , i've eaten too much of it!...THANKS BILL!!