Author Topic: Pizza alla Romana  (Read 1985 times)

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Offline Antilife

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Pizza alla Romana
« on: December 10, 2015, 11:59:02 AM »
Hi  Guys,
this is my last Teglia alla Romana:

30% Semola Senatore Cappelli
70% Pivetti Flour ( Girasole W350)
75% Hydration
0,7% Compressed Yeast
3% Trapani Salt

48h of Maturation (44 Controlled Temp +4 18 grades C )

F1 p134h  10 minutes at 310 grades C
« Last Edit: January 14, 2016, 06:38:25 PM by Pete-zza »

Offline Jon in Albany

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Re: Pizza alla Romana
« Reply #1 on: December 11, 2015, 08:45:19 AM »
That looks delicious.  Nice job.

Offline Antilife

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Re: Pizza alla Romana
« Reply #2 on: December 11, 2015, 08:50:46 AM »
Thanks Jon! I' m trying to do better

Offline pizapizza

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Re: Pizza alla Romana
« Reply #3 on: December 14, 2015, 06:19:41 PM »
they look great. nice crumb!

Offline Antilife

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Re: Pizza alla Romana
« Reply #4 on: December 14, 2015, 07:11:35 PM »
Thanks Pizapizza!!

Offline Pizza Baker

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Re: Pizza alla Romana
« Reply #5 on: January 14, 2016, 04:13:49 PM »
Beautiful looking pizzas!
Jim

Offline misterschu

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Re: Pizza alla Romana
« Reply #6 on: January 14, 2016, 05:01:47 PM »
Wow, looks great.

Offline norcoscia

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Re: Pizza alla Romana
« Reply #7 on: January 15, 2016, 05:00:04 AM »
Love that crumb!!!!
Norm

Offline misterschu

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Re: Pizza alla Romana
« Reply #8 on: January 15, 2016, 11:40:09 AM »
What's the hydration percentage?

Offline Antilife

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Re: Pizza alla Romana
« Reply #9 on: January 15, 2016, 11:56:04 AM »
75% there's in receipt

Offline hotsawce

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Re: Pizza alla Romana
« Reply #10 on: January 15, 2016, 02:42:03 PM »
beautiful pizzas

Offline Antilife

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Re: Pizza alla Romana
« Reply #11 on: January 15, 2016, 04:24:25 PM »
Thanks hotsawce!!


Offline pizza party

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Re: Pizza alla Romana
« Reply #12 on: January 18, 2016, 09:55:36 AM »
Bravo!
Simone
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Offline hotsawce

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Re: Pizza alla Romana
« Reply #13 on: January 24, 2016, 01:26:05 PM »
Antilife,

did you proof in the pan once stretched or did you do these pies Bonci style, IE stretch the skin, place in the unoiled pan, top then bake?

Offline Antilife

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Re: Pizza alla Romana
« Reply #14 on: January 24, 2016, 11:38:27 PM »
Hotsawce , this is a bonci style! stretched and moved on the pan, first topping and 4 minutes in the oven, after second topping and other 4 minutes in the oven and in the last 2 minutes with mozzarella

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #15 on: February 29, 2016, 08:00:28 PM »
Hotsawce , this is a bonci style! stretched and moved on the pan, first topping and 4 minutes in the oven, after second topping and other 4 minutes in the oven and in the last 2 minutes with mozzarella

So the sauce is on for the first part of the bake, correct? What would a good thickness factor be to figure out a dough for this in the calculator? How's .15?
« Last Edit: February 29, 2016, 08:11:01 PM by invertedisdead »
Ryan

Offline Antilife

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Re: Pizza alla Romana
« Reply #16 on: March 01, 2016, 02:58:39 AM »
You can choose..... focaccia style, sauce in second part, pizza in the first. For know right wheight for dough you can use the Area system of the pan . bxh/2   30x40/2

Offline Antilife

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Pizza alla Romana
« Reply #17 on: June 09, 2016, 02:58:55 PM »
Teglia alla Romana ML 2.0

30% Tritordeum Uniqua Green Flour
70% Dallagiovanna Nobilgrano 0R Green
80% Hydro
0,7% Fresh Yeast
2,5% Salt

48h CF

Online TXCraig1

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Re: Pizza alla Romana
« Reply #18 on: June 09, 2016, 03:22:30 PM »
The crumb almost looks like the inside of a Neapolitan cornicione. Im guessing you used a scissors or a scalpel? to cut it without crushing the crumb?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Antilife

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Pizza alla Romana
« Reply #19 on: June 09, 2016, 03:32:35 PM »
Pizza alla Romana is a crunch pizza, but i prefer cook it more soft. I use always scissors for cut Pizza. Teglia alla Romana is different from Teglia Classica... it's most technical to lead at end .... prefer Classic but if you want impress a baker cook a Teglia alla Romana!!


 

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