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Author Topic: Pizza alla Romana  (Read 13530 times)

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Offline trosenberg

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  • Burning Desire for Pizza
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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  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
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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  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
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 »

Offline 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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  • Posts: 446
  • Age: 40
  • Location: Modena
  • Pizza ..... or Bakery?
Re: Pizza alla Romana
« Reply #164 on: October 16, 2017, 01:47:39 AM »

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