Romana and Pinsa

Started by Matthew, February 26, 2019, 06:04:49 AM

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mikep

#20
I have done many experiments with Pinsa dough in the last three months. The soy just tastes weird and the rice smells weird when warm. Once it cools, its less perceptible and the crumb is soft and airy with a real brightness but at what costs. My favorite combination is 10% Spelt or 5% spelt and 5% faro. 
I must have done 30 different tests and that's what I found.

The best hi-hydration dough (77% hydration) for me is (about 75%) Manitoba type 0 flour from Mulino Marino, (about 15%) Molini del Ponte Maiorca flour (Sicily) and 10% Spelt flout from Bob's. Best in crumb, flavor, cook, crunch and texture. As much as 142 hour cold fermentation has been done with great success but somewhere around 108 this is amazing.

Cheers!

parallei

Quote from: mikep on April 09, 2019, 02:52:42 PM
I have done many experiments with Pinsa dough in the last three months. The soy just tastes weird and the rice smells weird when warm. Once it cools, its less perceptible and the crumb is soft and airy with a real brightness but at what costs. My favorite combination is 10% Spelt or 5% spelt and 5% faro. 
I must have done 30 different tests and that's what I found.

The best hi-hydration dough (77% hydration) for me is (about 75%) Manitoba type 0 flour from Mulino Marino, (about 15%) Molini del Ponte Maiorca flour (Sicily) and 10% Spelt flout from Bob's. Best in crumb, flavor, cook, crunch and texture. As much as 142 hour cold fermentation has been done with great success but somewhere around 108 this is amazing.

Cheers!

Thanks for sharing your experiences.  I'll try your faro and spelt approach.

mikep

As an addendum, I use fresh yeast, 4 grams for this dough. 20 grams seasalt and 16 grams olive oil.
Let me know your thoughts after you try it.
Cheers!

Matthew

#23
Hey guys,
I will chime in.  Don't get to caught up in trying to duplicate the flour blend; any strong flour will do just fine.  You can cut it with a small % of semola if available.  Dough balls vary from 150-250g.  The stretching is extremely important; you use the tips of your fingers to incorporate air in the dough as the goal is to end up with a very open crumb.  Par-bake for 2 min maximum at 310-330C (Crust should remain relatively pal).  Let it cool fully on a rack before topping.  Secondary bake should be about 3 minutes.  Some will be quick to judge based in the photos that I posted, as the crust is relatively pale, it should be this way.  I should have taken a picture of the finished product as the taste, texture and appearance was quite incredible. 


Matt

parallei

Quote from: Matthew on April 10, 2019, 07:23:38 PM
Hey guys,
I will chime in.  Don't get to caught up in trying to duplicate the flour blend............

Matt

Thanks for chiming in Matt.  What flour types did the doughs you made with Davide D'Eramo contain?

Thanks!

A D V E R T I S E M E N T



Matthew


Hi Paul,
We used Di Marco Pinsa & Teglia Romana.  You can substitute for Iaquone, Caputo Metro or Polselli Super & it will yield similar results. 

Quote from: parallei on April 10, 2019, 07:56:12 PM
Thanks for chiming in Matt.  What flour types did the doughs you made with Davide D'Eramo contain?

Thanks!

Matthew

As a point of reference, the par baked base should look like these.

dmaclaren

I have made this same day one.  It's great and wasy to do and produces great results. 
https://laconfraternitadellapizza.forumfree.it/?t=77582488

Also he has more videos of the baking of it in the oven if you go to his posted videos and go into all his videos.

Here is it in the oven  earlier he shows how he openes it up. 

https://youtu.be/Pwq1BjP7YN0?t=1466


Don
Don.

dmaclaren

One attempt using Caputo Pisseria and some VWG he uses caputo rosso, higher W rating over 320

Still they look good. and tasted great
Don.

graystones11

Quote from: jsaras on April 07, 2019, 11:33:20 PM
I got this from a now defunct website. 

Poolish Recipe:
Flour 100%
Water 100%
Yeast 0.2%
Method: Mix all ingredient for approximately 10 minutes, Cover and Bulk ferment at room temperature for 12-16 hours before usage.

Pinsa Romano Recipe:
All Purpose Flour 90%
Semolina Flour    10%
Water 65%
Poolish 50%
Salt 2.4%
Yeast .5%
OLIVE OIL 5%

Method:
Mixing 8 min. low, 5 min. high  or until fully developed
Dough temperature 25-26◦C
Cover and Bulk fermentation 60 min.
Scale 280 g
pre shape into oval format about  9 inches and rest dough covered for 40 min. Place dough piece on top of semolina flour and starting dimpling from the outer rim and work towards the center.  Once completely flattened, drip some olive oil on top and bake onto oven stone..
Oven temperature 350◦C
Baking time 60 seconds.
Remove from oven once baked and cool. Top as desired and bake again at 200C for approximately 10 minutes.
Have you ever made this recipe? If so, what was your impression? I've never made a pinsa romana style and am a bit curious. I've also heard that the style is simply an elongated Neapolitan, but this two step baking process certainly seems much different and would result in a much different outcome than that claim would suggest.

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scott r

I was able to try it this summer in Rome.  Your instincts are right, ts nothing like neapolitan!

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