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Author Topic: Pizza alla Romana  (Read 8603 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #100 on: April 25, 2017, 06:37:34 AM »
Teglia Romana and Classic Teglia(focaccia Style with levitation in pan).
Romana:
90% Nobilgrano 0/1R Verde
10%Semolin
80% Hydros
0,7% Fresh Yeast
2% Evo
2,5% Salt
40h(36CF+4RT)
Classic Teglia:
75% Spadoni Pulcinella
25% Denti InFibra W300a
70% hydro
1% Fresh Yeast
3% Lard
3% Salt
30h (15 minutes Bulk Mass, 1h Rest, in pan and after 24hCF, 5h RT).
More photos at: http://www.pizza-root.com/2017/04/25/mare-e-pizza/

Offline Antilife

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Re: Pizza alla Romana
« Reply #101 on: May 22, 2017, 04:15:08 AM »
Impasto1:
60% Denti 002
30% infibra MixW340
90% hydros
0,8% fresh yeast
2%Evo
2,5% Salt
48h(45CF+3RT)

Impasto 2:
90% 0R Verde
10% Semolina Agugiaro
80% hydros
0.7% fresh yeast
2% Evo
2.5% Salt
42h(38CF+4RT)

More photos and toppings at:

http://www.0059.it/2017/05/22/prove-di-toppings/

Offline hotsawce

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Re: Pizza alla Romana
« Reply #102 on: Yesterday at 04:52:24 PM »
Tying to make a 87% percent double hydrated dough right now and this is NOT easy in a kitchen aid. I got a smooth and not sticky dough at 70% on the first mix...tried to not let the dough break on the second mix but it looks like batter right now. Letting it rest and will go at it again and hopefully I can get some more gluten development

Offline hotsawce

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Re: Pizza alla Romana
« Reply #103 on: Today at 03:14:03 PM »
For anyone making at home, this is a nice visual guide here for the double hydration.

I don't speak italian but it's pretty self explanatory and you can see what the dough should look like at different stages. I'd recommend using the paddle instead of the hook as he is in the video

Offline Antilife

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Re: Pizza alla Romana
« Reply #104 on: Today at 06:05:46 PM »
I always used this old video of Mirko Rizzo 

In my own opininon that hydros is useless because:
1) Planetary don't give enough strength to dough
2) more hydros don't means more structure.....
3) In Roman Pizzeria standard hydros is 75%.

Reach high level of hydros is only a challange with yourself....
« Last Edit: Today at 06:11:23 PM by Antilife »

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Offline hotsawce

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Re: Pizza alla Romana
« Reply #105 on: Today at 07:30:19 PM »
There certainly seem to be limitations with planetary mixers. I'm going to try a paddle attachment in the future. But so far...two attempts and unusable dough. I had been gravitating towards really letting the mixer rip and mix fast, so it's nice to see that confirmed by the two videos.

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