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Author Topic: Pizza alla Romana  (Read 14961 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #80 on: February 26, 2017, 09:30:16 AM »
Tha jsaras.... remember Security Belt 😊😊

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #81 on: February 26, 2017, 10:23:02 AM »
Do you think there's anything to improve? They look as good as the pros to me. Great job!

Offline parallei

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Re: Pizza alla Romana
« Reply #82 on: February 26, 2017, 01:09:06 PM »
 :chef: :chef:

Very nice!

Gabriele Bonci used to give a class in Rome.  I looked recently thinking I might do it as an excuse to travel to Italy again.  It does not look like he does them anymore.  At least I couldn't find it if he does. :(

Offline Antilife

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Re: Pizza alla Romana
« Reply #83 on: February 26, 2017, 02:10:19 PM »
Do you think there's anything to improve? They look as good as the pros to me. Great job!
I ll Never stop to improve and try undestand how work this dough ... is really complex from beginning... and the path is long. Another  critical are Topping.. each topping reclaim a kind of baking.

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #84 on: February 26, 2017, 03:59:27 PM »
I ll Never stop to improve and try undestand how work this dough ... is really complex from beginning... and the path is long. Another  critical are Topping.. each topping reclaim a kind of baking.

The topping combinations of this pizza style are very interesting. It would be nice if you posted them with your pizzas. Your toppings always look interesting and good but I can't always tell what's on the pizza.

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Offline Antilife

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Re: Pizza alla Romana
« Reply #85 on: February 26, 2017, 04:29:04 PM »
The topping combinations of this pizza style are very interesting. It would be nice if you posted them with your pizzas. Your toppings always look interesting and good but I can't always tell what's on the pizza.
You are right invertedisdead:
Carbonara:
Eggs (only the Yellows)
Bacon
Scamorza and Mozzarella

Onion
Friggitielli (little green pepper)
Datterini Gialli
Scamorza

Sausiges
Porcini
mozzarella
Parmisan Cream

Piennolo Tomatoes
Mozzarella
Conciato Romano (the oldest Pecorin in the world)

Base Tomatoes
Mozzarella
Spicy Salami
Stracchino
Spicy Evo

Offline Antilife

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Re: Pizza alla Romana
« Reply #86 on: February 26, 2017, 04:59:39 PM »
:chef: :chef:

Very nice!

Gabriele Bonci used to give a class in Rome.  I looked recently thinking I might do it as an excuse to travel to Italy again.  It does not look like he does them anymore.  At least I couldn't find it if he does. :(
Bonci courses are only for home users, with low professional course. If you wanna do a real course for Teglia you can find Pino Arletto at Coquis or Gabriele Valdès at Makeatpizza.... all in Rome

Offline parallei

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Re: Pizza alla Romana
« Reply #87 on: February 26, 2017, 06:47:00 PM »
Bonci courses are only for home users, with low professional course. If you wanna do a real course for Teglia you can find Pino Arletto at Coquis or Gabriele Valdès at Makeatpizza.... all in Rome

Well, I am a home pizza maker....... ;D

I will check out your suggestions!  It would be great fun to get a group of people from the U.S.A. and Europe for a class, and a few days of baking/cooking/drinking an eating.

Offline Antilife

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Re: Pizza alla Romana
« Reply #88 on: February 26, 2017, 06:58:39 PM »
Well, I am a home pizza maker....... ;D

I will check out your suggestions!  It would be great fun to get a group of people from the U.S.A. and Europe for a class, and a few days of baking/cooking/drinking an eating.
😃😃😃 Right !!! Say me when you will organize this Pizza travel that i come in Rome to meet you. Modena is far but one time each month i travel to Rome or Naples for taste pizzerias and sharing with professional PizzaMakers

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #89 on: February 27, 2017, 10:45:01 AM »
You are right invertedisdead:
Carbonara:
Eggs (only the Yellows)
Bacon
Scamorza and Mozzarella

Onion
Friggitielli (little green pepper)
Datterini Gialli
Scamorza

Sausiges
Porcini
mozzarella
Parmisan Cream

Piennolo Tomatoes
Mozzarella
Conciato Romano (the oldest Pecorin in the world)

Base Tomatoes
Mozzarella
Spicy Salami
Stracchino
Spicy Evo

Excellent, thank you!!  :chef:

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Offline pizapizza

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Re: Pizza alla Romana
« Reply #90 on: March 02, 2017, 11:34:45 PM »
do you use a cold ferment?

Offline Antilife

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Re: Pizza alla Romana
« Reply #91 on: March 03, 2017, 12:05:37 AM »
Yes. 48h (43CF+5RT)

Offline Antilife

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Re: Pizza alla Romana
« Reply #92 on: March 23, 2017, 03:56:10 AM »
Personal Receipt:
50% Denti Anima verace
40% Denti InFibra
10% Semolina
75% Hydros
0.7% Fresh Yeast
2% EVO
2,5%  Salt

I used Weak Flour (Anima Verace) so i decided less hydratation.
more photos at: http://www.pizza-root.com/2017/03/23/vulga-display-of-power/
« Last Edit: March 23, 2017, 11:35:03 AM by Antilife »

Offline Antilife

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Re: Pizza alla Romana
« Reply #93 on: March 23, 2017, 04:03:06 AM »
THIS IS REAL 😂😂😂

Offline Jon in Albany

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Re: Pizza alla Romana
« Reply #94 on: March 23, 2017, 09:35:33 AM »
Looks great!

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Offline norma427

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Re: Pizza alla Romana
« Reply #95 on: March 23, 2017, 11:24:34 AM »

Offline Antilife

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Re: Pizza alla Romana
« Reply #96 on: April 07, 2017, 09:31:08 PM »
Pizza Romana to empty the fridge.
60% Denti Anima di Grano 002
30% Mix Denti InFibra w340
10% Semolina
80% Hydros
0.7% Fresh Yeast
2% Evo
2.5% Salt
Blood Simulation 😂😂😂

Offline pizapizza

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Re: Pizza alla Romana
« Reply #97 on: April 08, 2017, 04:48:02 PM »
great crumb!


Yes. 48h (43CF+5RT)
is there a reason you do a cold ferment?
ive always done a rt ferment. i believe bonci does a cold ferment too.

Offline Antilife

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Re: Pizza alla Romana
« Reply #98 on: April 08, 2017, 05:01:37 PM »
Pizapizza thx. I use strong flour , so  i need long maturation. Romana use a big amount of yeast and high hydratation so RT is not possible for long time.

Offline Antilife

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Re: Pizza alla Romana
« Reply #99 on: April 19, 2017, 09:56:08 PM »
Test High Hydros, fast maturation and Weak Flour. I tested a receipt of my friend Andrea Boscolo... in this period he use weak flour so he can accelerate the maturation of flour. 
65% Spadoni Pulcinella (W220 weak flour)
15% Denti Infibra w300 ( semi whole grain)
20 % Semolina
80% Hydros
0.7% CY
2% Evo
2.5% Salt
24h (20CF+4RT)

Great Taste.... but really difficult to mix , manage and manipulate.

more photos at: http://www.pizza-root/2017/04/20/brevi-lievitazioni-ad-alta-idratazione-con-farine-deboli/

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