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Author Topic: Pizza alla Romana  (Read 16173 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

Offline Antilife

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Re: Pizza alla Romana
« Reply #152 on: August 20, 2017, 03:51:57 PM »
« Last Edit: August 20, 2017, 05:47:58 PM by Pete-zza »

Offline Antilife

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Re: Pizza alla Romana
« Reply #153 on: September 11, 2017, 04:11:38 AM »
Event for 80 persons
22 pans of Teglia Romana for 11 Toppings
80% Dallagiovanna 0R Verde
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
I had anemy on the top of the  pizza because the oven not always at higher tamperature. For time issues i had to bake in any condition.

Photos ,Infos and Toppings on my site: http://www.0059.it/2017/09/10/la-visione-0059/
Facebook Site: www.facebook.com/pizzaprincipiumest

« Last Edit: September 11, 2017, 04:14:04 AM by Antilife »

Offline jsaras

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Re: Pizza alla Romana
« Reply #154 on: September 11, 2017, 09:57:11 AM »
Spectacular!
Things have never been more like today than they are right now.

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Offline Antilife

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Re: Pizza alla Romana
« Reply #155 on: September 11, 2017, 03:04:26 PM »
Thanks Jsaras!!!

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #156 on: September 13, 2017, 10:07:29 PM »
Much respect!!

Offline Antilife

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Re: Pizza alla Romana
« Reply #157 on: September 14, 2017, 12:43:20 AM »
Thanks invertedisdead!!!

Offline Antilife

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Re: Pizza alla Romana
« Reply #158 on: September 27, 2017, 04:04:31 AM »
Flour Test:
90% Denti 002
1% Denti Infibra Viva (only Bran and Grain germ)
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt

44h(40CF-4RT)
satisfied with the result

More infos and photos: http://www.0059.it/2017/09/27/corsi-finiscono-test-no/
FAcebook Page:  www.facebook.com/pizzaprincipiumest
« Last Edit: September 27, 2017, 04:06:49 AM by Antilife »

Offline Antilife

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Re: Pizza alla Romana
« Reply #159 on: October 05, 2017, 06:38:15 PM »
Another Test , but with a new weak flour prepared for me by Molino Denti

70% W240 Denti
20% Infibra W300 Tipo1
10% semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
30h (26CF+4RT)
Next Time with weak flour is better add more yeast

More infos and photos: http://www.0059.it/2017/10/05/ed-ora-tocca-alla-breve-lievitazione/
FAcebook Page:  www.facebook.com/pizzaprincipiumest
« Last Edit: October 05, 2017, 06:40:42 PM by Antilife »

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