For anyone that might be interested, I am learning how to navagiate the pizza.it forum. Here is one post by Marco on making pizza in telgia. He said one student of Gabriel did a wonderful pan with Caputo Red and Manitoba. translated:
The pan pizza is the one that Gabriel ...
But in general it is normal to be full of water to cook the whole time, otherwise you bread ....
In Naples, a student of Gabriel did a wonderful pan with the red and Manitoba ....http://www.pizza.it/forum/pizza/ShowMessage.asp?ID=37210
Another post by Marco. http://www.pizza.it/forum/pizza/ShowMessage.asp?ID=37194
Translated for anyone that canít read Italian.
Surely everyone can 'do as he wishes, but we clarify a little bit of trivia ....
First of all, if a mill study uses two types of flour for two opposite and instead advice you to reverse, we should begin to take some questions.
The focaccia and pizza in a pan to be made with higher inpasti hydrated, often with double dough, cha need strong flour and / or who have very strong long maturation, and should seek to maintain a gluten that "holds".
Then explain the theory that with a little flour with baking powder is necessary to use more force ... (And please note here is that the enzymatic activity of the flour that is added with the yeast ...) If I use a stronger flour for pizza I do (see photo) and do not change jobs, I find myself with a gummy pasta and / or closed, perhaps even a little difficult to cut ....
Do you remember the pictures of the eaves of Cyrus made with 100% Barilla??
Pixior one reply to Marco, translatedhttp://www.pizza.it/forum/pizza/ShowMessage.asp?ID=37138
The focaccia and pizza in a pan of flour do not need power because 'the dough to rise and remains stationary when fired and is' more than most of the rise without having to' handle. You can use a higher dose of yeast and thus shorten the time.
For the pizza paddle in hand, and 'better to work with long maturity and with a little yeast. In this way you get the best results Paving and cooking (cornice & co.).
For long rising yeast and with little 'need to use flour with a little' more 'strength. So for me the Red and 'perfect.
... (And please note here is that the enzymatic activity of the flour that is added with the yeast ...) If I use a stronger flour for pizza I do (see photo) and do not change jobs, I find myself with a gummy pasta and / or closed, perhaps even a little difficult to cut ....
This post is by gabriele translated:http://www.pizza.it/forum/pizza/ShowMessage.asp?ID=2916
And what did you cut it with the strong?
To the pan, since the absorption and the fear of starting a season in qty poolisch who do you recommend?
I thought of a 50% in the red W360
You say, good or bad knowing a little wheat flour believe the two to reach a trance. to an absorption of 1150/1200 in 1000 of H2o
another post by gabriele translated:http://www.pizza.it/forum/pizza/ShowMessage.asp?ID=2933
but but but .... organoleptic analysis .... it is known in the finished product ... and tell me a little stefano .. As if to make the swords?
then there is only soy lecithin, no soy meal (which I do not know it) and no soy flour ...
Cost? You have the list?
Are you using Spadoni?
Not me gusta hang with the white, just maybe a mixture of semolina and large cuts regrind, white makes the jelly ... better a little wet and released it just a little spring that I throw around ... as to whether in fact they are not to start you had a little tolerance for a product such as me knows that I am not na lira ...
Spadoni only know the line from the supermarket.
Give me the site address where you copied the card?
Does this post mean that soy lecithin might be used in Gabrieleís dough?
Another post by Gabriele translated:http://www.pizza.it/forum/pizza/ShowMessage.asp?ID=2942
.. Well, I use the pan to spread the flour, only the edges and anoint his hands better not, otherwise "tigers" where the oil is imprinted.
Spy on the loaf on the counter until they surrender a bit of force pushing outward (edges) with 3 fingers and press into the dough to bring the beading cabbage, step on the pan, I prefer a 60x40 steel blue food and putting their fingers in the dough the port to the edge of the pan only half working slowly, helping to relax the dough without pulling it, then maybe a dunk before the season I give ... So they taught me, and I tried everything to ungerrmi hands, wet, apply without flour, less flour, but the result is good, without fault gave it to me this method.
Very nice, seems to pull a tissue.
This is why I asked the Spolverini ...
I thought it was a particular cut of good meal.
Does this post mean the dough is proofed after putting the dough in the pan?
I donít know if any of these posts help. If anyone want me to keep looking, let me know.