Author Topic: Roman dough recipe  (Read 796 times)

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Offline stonecutter

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Roman dough recipe
« on: April 08, 2014, 06:32:05 PM »
The recent interchange with Tscar about Roman pizza has made me want to make some at home.  Does anyone has a dough recipe they are willing to share or direct me to?

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Offline stonecutter

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Re: Roman dough recipe
« Reply #1 on: April 10, 2014, 09:15:54 AM »
Nothing huh?  I'll keep looking
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Offline jsaras

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Re: Roman dough recipe
« Reply #2 on: April 10, 2014, 09:56:28 AM »
Search for "Pizzarium"
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Offline Tscarborough

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Re: Roman dough recipe
« Reply #3 on: April 10, 2014, 10:06:24 AM »
He is looking for the other type of Roman.

Here is a good starting point:

http://www.pizzamaking.com/forum/index.php/topic,12545.msg119839.html#msg119839.

Offline norma427

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Re: Roman dough recipe
« Reply #4 on: April 10, 2014, 11:56:26 AM »
stonecutter,

I have no idea of what this recipe would turn out for a Roman style of pizza, but the photos look okay.  http://foodnouveau.com/2011/06/destinations/europe/italy/romes-forno-campo-de-fiori-pizza-at-home/  This is another with weight measurements, except not for the water.  http://www.academiabarilla.com/italian-recipes/step-step-recipes/roman-style-pizza.aspx

Norma
« Last Edit: April 10, 2014, 11:58:27 AM by norma427 »
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Offline parallei

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Re: Roman dough recipe
« Reply #5 on: April 10, 2014, 11:31:31 PM »
This is pretty close to the Campo de fiori recipe Norma posted above (http://foodnouveau.com/2011/06/destinations/europe/italy/romes-forno-campo-de-fiori-pizza-at-home/

Note that the weights shown below are for two balls.

Flour (100%):            281.39 g  |  9.93 oz | 0.62 lbs
Water (63%):            177.27 g  |  6.25 oz | 0.39 lbs
ADY (2%):            5.63 g | 0.2 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp
Salt (1.7%):            4.78 g | 0.17 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Olive Oil (12%):    33.77 g | 1.19 oz | 0.07 lbs | 7.5 tsp | 2.5 tbsp
Sugar (2.9%):            8.16 g | 0.29 oz | 0.02 lbs | 2.05 tsp | 0.68 tbsp
Total (181.6%):   511 g | 18.02 oz | 1.13 lbs | TF = N/A

Offline stonecutter

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Re: Roman dough recipe
« Reply #6 on: April 11, 2014, 07:15:31 AM »
Appreciate the replies, looks like I have some experimenting to do.
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Offline jsaras

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Re: Roman dough recipe
« Reply #7 on: April 11, 2014, 10:27:58 AM »
Peter Reinhart has a thin Roman pizza dough formulation.

All Purpose Flour + Semolina Flour (95.5%/4.5% blend)
Salt - 1.28%
IDY - 1.06%
Water (65 degrees) 67.5%

Mic at low for 4 minutes. Rest 5 minutes.  Mix for 2 minutes.

Ball it and let it rest for 30 minutes in an oiled bowl. Refrigerate overnight.

Remove the dough 2 hours before use to divide dough. Brush each ball with olive oil.

Place it into a sheet pan lined with baking parchment or nonstick silicone liner. Brush the liner with oil. 

Reinhart has a reputation for "loosely interpreting" various styles of pizza, so I wouldn't take this as an authentic representation of that style.

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Offline stonecutter

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Re: Roman dough recipe
« Reply #8 on: April 11, 2014, 01:45:02 PM »
Yeah I have the book and that same recipe.  I am looking for something what they use for Pizza al taglio.
 
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Offline stonecutter

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Re: Roman dough recipe
« Reply #9 on: April 11, 2014, 01:45:28 PM »
Thank you for the recipe though
http://oldworldstoneandgarden.com/


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Online Mmmph

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Re: Roman dough recipe
« Reply #10 on: April 11, 2014, 04:53:23 PM »
Other that Pizza al taglio and pizza al metro, I've seen round, thin pizzas in the style of Neapolitan. Thinner, and looking crisper, though.

There's two in this video at 7:25.

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Offline jsaras

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Re: Roman dough recipe
« Reply #11 on: April 11, 2014, 06:21:36 PM »
As I undertand it, pizza al taglio is what Gabrielle Bonci producres at Pizzarium.  FWIW, I calculated the thickness factor from the recipe in his book and it's only 0.103; considerably thinner than most of the examples posted on this site.
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Offline stonecutter

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Re: Roman dough recipe
« Reply #12 on: April 11, 2014, 11:30:14 PM »
As I undertand it, pizza al taglio is what Gabrielle Bonci producres at Pizzarium.

That's it...thanks man!

The best part....I'll be in Miami next month.
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When we build, let us think that we build for ever.
John Ruskin

Offline parallei

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Re: Roman dough recipe
« Reply #13 on: April 12, 2014, 06:29:52 PM »
As I undertand it, pizza al taglio is what Gabrielle Bonci producres at Pizzarium.  FWIW, I calculated the thickness factor from the recipe in his book and it's only 0.103; considerably thinner than most of the examples posted on this site.


Yes, that is much thinner than we've been using.  I find both the English and Italian versions of the book rather vague on the issue.

How did you calculate this?

In the English version of his book, the basic dough recipe is 1767 g (62.5 oz).  The pan size he mentions 13”x18” (234 in2).  That would be a TF of 62.5/234 = 0.267 oz/in2.

In another place he notes that 350 g (12.4 oz) is about right for a medium size pizza, and many of his recipes call for 12 oz of dough.  In a 13” x 18” pan the TF would be 12/234 = 0.05.

I’m probably missing something………..
« Last Edit: April 12, 2014, 06:32:11 PM by parallei »

Offline jsaras

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Re: Roman dough recipe
« Reply #14 on: April 12, 2014, 07:38:07 PM »
Page 253 states that a 12 ounce ball of dough will make a pizza that's 12 x 10 inches. 

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Offline parallei

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Re: Roman dough recipe
« Reply #15 on: April 12, 2014, 10:46:42 PM »
The Translator's Notes........never raed them before.  Thanks.

I wouldn't be able to get that kind of lift with that thin a dough.....I need to use 0.14 or something like that!