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Author Topic: Pizza alla Romana  (Read 11490 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #140 on: July 31, 2017, 06:33:35 PM »
Thx parallei

Offline parallei

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Re: Pizza alla Romana
« Reply #141 on: July 31, 2017, 06:35:49 PM »

First Test for new dough with rye flour


As always, looking VERY good.  May I ask what toppings you used on the pizza below?

Offline Antilife

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Re: Pizza alla Romana
« Reply #142 on: July 31, 2017, 06:49:31 PM »
As always, looking VERY good.  May I ask what toppings you used on the pizza below?
Mix of sweet Peppers and Frggitelli, Mozzarella,Speck and Zucchini/Basil/walnuts Pesto
« Last Edit: July 31, 2017, 06:51:10 PM by Antilife »

Offline parallei

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Re: Pizza alla Romana
« Reply #143 on: July 31, 2017, 07:33:02 PM »
Mix of sweet Peppers and Frggitelli, Mozzarella,Speck and Zucchini/Basil/walnuts Pesto

Thanks!  I can't figure out what Frggitelli is!  I'm liking the thought of a pesto with Zucchini.

Offline Antilife

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Re: Pizza alla Romana
« Reply #144 on: July 31, 2017, 08:30:11 PM »
Here friggitelli.... Peppers ,but bitter and no sweet https://uploads.tapatalk-cdn.com/20170801/96b11a672dab81695d052b59ffa9ea92.jpg

« Last Edit: July 31, 2017, 08:33:56 PM by Pete-zza »

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Offline parallei

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Re: Pizza alla Romana
« Reply #145 on: July 31, 2017, 09:36:11 PM »
Here friggitelli.... Peppers ,but bitter and no sweet

Got it.  Thanks!

Offline Antilife

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Re: Pizza alla Romana
« Reply #146 on: August 03, 2017, 02:28:23 PM »
Test personalized strong flour ( in italy dust 0 W340 P/L 60)
70% New Flour
20% Mix infibra Tipo1 w340,
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(45CF+3RT)

First test with EVO and Cipro Salt
Second Test with Mozzarella and Sage (to simulate ingredients)

Good Taste, but i need to change some stats. In mix i see some problems.

More infos and photos to:
http://www.0059.it/2017/08/03/il-massimo-dal-km-zero/
« Last Edit: August 03, 2017, 02:48:37 PM by Pete-zza »

Offline Antilife

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Re: Pizza alla Romana
« Reply #147 on: August 13, 2017, 01:33:00 AM »
2nd Test with rye flour dough
85% Dallagiovanna 0R Verde
5% Rye Flour Mulino Marino
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
I work around the mix goving more strength to dough ,improving gluteen bonds.
I think my best structure.
More photos and infos to: http://www.0059.it/2017/08/13/e-segale-sia/
« Last Edit: August 13, 2017, 01:49:02 AM by Antilife »

Offline parallei

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Re: Pizza alla Romana
« Reply #148 on: August 13, 2017, 07:47:21 PM »
2nd Test with rye flour dough

Beautiful. :chef:

You realize, of course, that most of can not purchase those flours here in the old U.S.A.!! :( :(

Offline Antilife

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Re: Pizza alla Romana
« Reply #149 on: August 13, 2017, 07:56:41 PM »
???? Really??? In USA you can't find rye flour?

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Offline parallei

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Re: Pizza alla Romana
« Reply #150 on: August 13, 2017, 10:45:41 PM »
???? Really??? In USA you can't find rye flour?

Of course we can find rye flour!!! ::)

I was thinking more like:

- Dallagiovanna 0R Verde
- Tipo1 w340
- Denti Infibra W380
- Spadoni Pz4
- Nobilgrano 0/1R Verde
-  Denti Anima verace
- Denti InFibra

What the heck are those? :-D

You pizza is great!


Offline Antilife

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Re: Pizza alla Romana
« Reply #151 on: August 14, 2017, 03:51:12 AM »
Thanks Parallei, these brands are simple wheat flours. In italy 00 is flour with 0,55 of ash, 0 with 0,65 and Tipo1 with 0,8 of ash. This link explain the  differences http://www.cooksinfo.com/italian-flours

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