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Author Topic: Pizza alla Romana  (Read 7084 times)

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Online 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!

Online 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. :(

Online 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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Online 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

Online 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

Online 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.

Online 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?

Online Antilife

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

Online 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 »

Online Antilife

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

Online 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 »

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