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Author Topic: Pizza alla Romana  (Read 16140 times)

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Offline trosenberg

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Re: Pizza alla Romana
« Reply #160 on: October 05, 2017, 07:51:26 PM »
Some how I missed this tread.  These are works of art.  Beautiful!
Trosenberg

Offline Antilife

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Re: Pizza alla Romana
« Reply #161 on: October 06, 2017, 02:39:44 AM »
Thanks Trosenberg!!! I hope enjoy you. Try these receipt

Offline Antilife

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Re: Pizza alla Romana
« Reply #162 on: October 15, 2017, 05:35:12 PM »
My last Pubblic Event in Modena (Italy)
18 Pans of Teglia Romana

2 Doughs:

90% Denti 002
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(45CF+5RT)

70% Dallagiovanna 0N Blu
20% Infibra Tipo1 W380
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(45CF+4RT)

I used all strong flour and long maturation to have the most simple and light dough.
A great Degustation of my prefered toppings:

Peccati di Gola: Yellow Datterini,smoked pork pillow,barricade honey and almond grain
Oro degli Dei : Tropea onion marinated in juniper berries,Grilled Eggplant ,Cherry Tomato Confit and solid smoked ricotta cheese
Sole D'Estate : courgette flowers, Yellow datterini, Mora Romagnola Sausiges and traditional vinegar of Modena

more infos at:  http://www.0059.it/2017/10/15/degustazioni-modenesi/
Facebook Page: http://www.facebook.com/0059StefanoCiccarelli



« Last Edit: October 15, 2017, 05:37:37 PM by Antilife »

Online Satyen

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Re: Pizza alla Romana
« Reply #163 on: October 16, 2017, 01:31:16 AM »
Bellissimo

Offline Antilife

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Re: Pizza alla Romana
« Reply #164 on: October 16, 2017, 01:47:39 AM »

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Offline Antilife

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Re: Pizza alla Romana
« Reply #165 on: October 22, 2017, 06:32:18 PM »
Shots from last course of Teglia Romana at Rome (location Colosseum)

90% Denti 002
10% Semolina
75% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
24h(20CF+4RT)

the classmates hand mixed, prepared the balls, stretch in pan and baked his own Pizza in Teglia.
the participants from all over Italy brought products from their territory to taste

More infos and photos: http://www.0059.it/2017/10/22/corso-al-colosseo/
Facebook Page:  https://www.facebook.com/0059StefanoCiccarelli

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #166 on: October 23, 2017, 11:30:12 AM »
Very cool! I bet your class is a great course!

Offline Antilife

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Re: Pizza alla Romana
« Reply #167 on: October 24, 2017, 12:37:38 AM »
Very cool! I bet your class is a great course!
Thanks invertedisdead.... A lot of pizza disappared

Offline chrisf

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Re: Pizza alla Romana
« Reply #168 on: October 27, 2017, 05:09:26 PM »
Hi

What kind of mixer are you using for your strong flours?

thanks,
chris

Offline Antilife

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Re: Pizza alla Romana
« Reply #169 on: October 27, 2017, 05:20:14 PM »
Hi

What kind of mixer are you using for your strong flours?

thanks,
chris
Hi chrisf, i use Spiral Mixer both for strong or weak flour

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Offline Swinger-mike

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Re: Pizza alla Romana
« Reply #170 on: October 28, 2017, 03:54:14 AM »
What are your work steps of mixing high hydration dough?

Offline Antilife

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Re: Pizza alla Romana
« Reply #171 on: October 28, 2017, 04:08:13 AM »
What are your work steps of mixing high hydration dough?
65% of hydratation at beginnig and after the salt the remaining water (to reach 80%) one at a time...in the last EVO

Offline Swinger-mike

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Re: Pizza alla Romana
« Reply #172 on: October 28, 2017, 04:42:17 PM »
interesting!

what do you think about disolving all salt in the water? or do you use fine salt and add that?

do you pure the water then all at once or little bit at a time after u reached the 65%?

Offline Antilife

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Re: Pizza alla Romana
« Reply #173 on: October 28, 2017, 05:14:43 PM »
interesting!

what do you think about disolving all salt in the water? or do you use fine salt and add that?

do you pure the water then all at once or little bit at a time after u reached the 65%?
Little bit after reach 65%. I prefer not dissolve salt because solid salt give 1° celsius to dough and i'm sure that i will dissolve the salt throug mixing

Offline Antilife

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Re: Pizza alla Romana
« Reply #174 on: November 08, 2017, 03:13:28 PM »
Testing the new Moretti oven at DentiLAB with my new Denti flours. for 2 different doughs....... keep in touch!!

Pizza in Pala:
100% New Denti Flour W250 (mid streght)
72% hydros
0,35% ady
2,5% Salt
2% Evo
6h(1+5) All RT

Teglia Romana:
90% New Denti Flour W340 (strenght)
80% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)

Great Oven....i changed baking temperature and times understanding how this Moretti works.

More infos andh photos at: http://www.0059.it/2017/11/08/dentilab-un-laboratorio-svezzare/
Facebook page: https://www.facebook.com/0059StefanoCiccarelli/


« Last Edit: November 08, 2017, 03:17:46 PM by Antilife »

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Offline Antilife

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Re: Pizza alla Romana
« Reply #175 on: November 25, 2017, 03:19:55 PM »
Presentation of my new flours  Zero+ W250 (Weak) and Zero+W340 (Strong) created by the mill DENTI. A mix of products with % of Buckwheat ,Rye,seeds and broken grain.

Teglia romana:
10% Semolina
90% Denti Zero+ W340 (strong)
80% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)

Pala Romana with Buckwheat and Chia Seeds:
10% Semolina
10% Buckwheat and Seeds
80% Denti Zero+ W340 (strong)
75% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)

Pala Romana with Broken Grain:
10% Semolina
10% Broken Grain
80% Denti Zero+ W250 (weak)
75% hydros
0,9% fresh yeast
2,5% Salt
2% Evo
24h(19CF+5RT)

Focaccia with rye and Seeds:
50% Rye
50% Denti Zero+ W250 (weak)
65% hydros
1%  Ady
2% Salt
2% Lard
7 (1+6) All RT

For now, they have been submitted to agents, but in January they will start distributing

More infos andh photos at: http://www.0059.it/2017/11/25/zero-nuove-farine-un-concetto-pizza/
Facebook page: https://www.facebook.com/0059StefanoCiccarelli/
« Last Edit: November 25, 2017, 03:22:30 PM by Antilife »

Offline norma427

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Re: Pizza alla Romana
« Reply #176 on: November 25, 2017, 05:31:44 PM »
Cicca,

Very nice!

Norma

Offline Antilife

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Re: Pizza alla Romana
« Reply #177 on: November 25, 2017, 05:33:54 PM »

Offline Dangerous Salumi

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Re: Pizza alla Romana
« Reply #178 on: November 29, 2017, 08:07:31 PM »
Looks so good.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: Pizza alla Romana
« Reply #179 on: November 29, 2017, 08:09:58 PM »
Works of art. All of them.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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