It has been awhile since there were a lot of postings on the Pizzarium book by Gabriele Bonci and its recipes. I have been revisiting the threads and the book this weekend because I am planning a (likely) pizza party next weekend and have been thinking of making these pies “buffet” style.
We can all do what we please in topping types, amounts and dough thickness factor. But, I am trying to, at the least, start with Bonci’s intentions.
In terms of thickness factor, it seems like his intent is around 0.11 or thereabouts. I got this in two ways. First, there is an Italy based forum in which Bonci himself posted guidance that a 30 X 40 pan should use 600 grams of dough (this translates to 0.114 ounces per square inch). He also says you can go up a bit for a “focaccia” dough.
Also, in the book, the translator indicates that the usually prescribed 350 gram dough ball should fit nicely in a 10 X 12 inch pan. That translates to a thickness factor of 0.103. There is no other mention of dough vs. pan size that I can find in the book.
I will call it 0.11 for now.
In almost every recipe, he calls for one dough ball of about 350 grams. At a thickness factor of 0.11, that is about the dough weight needed for a 12 inch round pie.
The other ingredients in the very same recipes do not seem to match up to this dough ball size. Examples:
- The “Classic Pizza” recipe calls for 500 grams of canned peeled tomatoes, 500 grams of buffalo mozzarella and 3 cups of basil leaves (100 grams).
- The Potato pizza calls for 250 grams of mozzarella and 500 grams of potatoes.
- The Prosciutto Cotto and Bell Pepper pizza calls for 9 ounces of prosciutto and 1 kilogram of bell peppers,
Many of his pizzas looked heavily topped, but I keep looking at the ingredients and thinking “it can’t be.”
Does anyone know what he really meant? Did he mean a different size dough, multiple dough balls, pizza with lead weights or ?