Pizza alla Romana

[DoouBall]

Half of it weight!

Thanks! I have another question if that's ok. I've been researching different methods for Teglia and some well-regarded Italian pizza teachers such as Giovanni Tesauro and even Gabriele Bonci teach a process with 24 hours in the fridge in bulk, followed by making dough balls at room temp. Giovanni teaches that the dough is not more digestible or tastier after 24 hours in the fridge, so he says there is no point to go longer.

However, it seems that you prefer about 44-48h in the fridge before taking it out and making your final dough balls for both Teglia and Neapolitan styles before making dough balls. What's the reasoning for this? I also see that a lot of Pinsa guys like to talk about how "digestible" their dough is thanks to 72-hour cold fermentation. Is there a real benefit or is it just good marketing? Thanks again!

[Matthew]

Hey Alex,

I can chime in here.  The fermentation length is relative to the flour being used.
Matt

[DoouBall]

Hey Alex,

I can chime in here.  The fermentation length is relative to the flour being used.
Matt

Right, that makes sense. I remember Giovanni Tesauro prefers to do Teglia with a w300 flour and 24h bulk in fridge. And I see that Stefano uses a w340+ with the 44-48h bulk. Is there actually any benefit of using a stronger flour and waiting longer? In my experience, an extra day in the fridge, doesn't make a huge difference in flavor/texture, so is there actually any benefit?

[Matthew]

Right, that makes sense. I remember Giovanni Tesauro prefers to do Teglia with a w300 flour and 24h bulk in fridge. And I see that Stefano uses a w340+ with the 44-48h bulk. Is there actually any benefit of using a stronger flour and waiting longer? In my experience, an extra day in the fridge, doesn't make a huge difference in flavor/texture, so is there actually any benefit?

Truthfully, not really.  You can achieve the same result using different fermentation times and different flour types, you would not be able to detect the difference.  Typically, stronger flour is used for teglia/pinsa because of the absorption qualities.  As a result, you must respect the fermentation times of such flour to achieve an optimal outcome.  Hope this helps.
Matt

[DoouBall]

Thanks Matt!

[DoouBall]

I tried out Stefano's
48h cold bulk Teglia formula with dry yeast but turned it into a bread instead. It was very fragrant, tasty and had a nice structure.

[scott r]

So beautiful Alex!   I turn this into bread quite a bit myself.    All my friends love it.

[DoouBall]

Thanks Scott!

[Jose L. Piedra]

Here's what I use for sandwich bread. It's something I use to stay alive, not an artisan product.

Flour: Robin Hood Best for Bread: 100%
Water: 80%
IDY: About 1.25%
Salt: 1%
Oil: 3.5%

Mix in mixer until ball. Remove, hand-knead 3 minutes at a time separated by 10 min rests three times. Let rise 2 hours.

Stretch out, bake 525 @middle rack for 14 min, next-highest rack and additional three.

[Pizzaman106]

Baked in 7 minutes.

[PizzaCalcio]

Hello!

I hope everyone is doing well. I am curious if anyone has experience baking Pizza alla pala and Pizza in teglia in a Pizzamaster Oven. If so, what were your top and bottom settings?

Thank you everyone!