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Author Topic: Pizza alla Romana  (Read 12499 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: May 26, 2017, 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: May 27, 2017, 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: May 27, 2017, 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: May 27, 2017, 06:11:23 PM by Antilife »

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Offline hotsawce

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Re: Pizza alla Romana
« Reply #105 on: May 27, 2017, 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.

Offline hotsawce

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Re: Pizza alla Romana
« Reply #106 on: May 28, 2017, 04:35:14 PM »
Question:

How do you get this dough to not bake and adhere directly to the pan with this kind of a hydration? Is there a trick to it?

Bonci uses no fat in the pan. Most al Taglio seems to use an un-oiled pan. My dough was half decent but it glued itself to the pan during the bake, which is unfortunate.

Offline Antilife

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Re: Pizza alla Romana
« Reply #107 on: May 28, 2017, 05:40:48 PM »
Question:

How do you get this dough to not bake and adhere directly to the pan with this kind of a hydration? Is there a trick to it?

Bonci uses no fat in the pan. Most al Taglio seems to use an un-oiled pan. My dough was half decent but it glued itself to the pan during the bake, which is unfortunate.
You can find a lot of video of Pino Arletto about stretching in pan (after leaving in balls). Always oil in pan

Offline hotsawce

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Re: Pizza alla Romana
« Reply #108 on: May 28, 2017, 05:50:33 PM »
Bonci does not use oil

You can find a lot of video of Pino Arletto about stretching in pan (after leaving in balls). Always oil in pan

Offline Antilife

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Re: Pizza alla Romana
« Reply #109 on: May 28, 2017, 06:14:24 PM »
Ok 😂😂😂😂 you are right. Bake in pan without oil
« Last Edit: May 28, 2017, 06:17:07 PM by Antilife »

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Offline hotsawce

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Re: Pizza alla Romana
« Reply #110 on: May 28, 2017, 06:57:24 PM »
You don't have to be a jerk  ::)

If you don't have valuable input someone will. Bonci doesn't use oil in the pan with his 90% hydration dough. It's a fact. Oil changes the texture of the finished product. That's a fact.

Ok 😂😂😂😂 you are right. Bake in pan without oil
« Last Edit: May 28, 2017, 07:04:56 PM by hotsawce »

Offline parallei

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Re: Pizza alla Romana
« Reply #111 on: May 28, 2017, 07:06:28 PM »
.
« Last Edit: May 28, 2017, 09:14:54 PM by parallei »

Offline hotsawce

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Re: Pizza alla Romana
« Reply #112 on: May 28, 2017, 07:20:14 PM »
I'm well aware. Oil is not used for pans in his bakery.

Oil leads to a significantly different bottom crust texture.

His book, albeit for home bakers like myself, says to use an oiled pan.

Offline parallei

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Re: Pizza alla Romana
« Reply #113 on: May 28, 2017, 09:15:42 PM »
I'm well aware. Oil is not used for pans in his bakery.

Oil leads to a significantly different bottom crust texture.

O.K. then, I deleted my post!

Offline Antilife

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Re: Pizza alla Romana
« Reply #114 on: May 29, 2017, 01:08:33 AM »
This is Bonci. Check the pan......he say that don'use oil in pizzarium but I know and work with many people who have worked with Bonci(Jacopo Mercuro e Luca Pezzetta).... Pizzarium use two kind of pans, bake on blu iron pans (with oil) and after bake they use steel pans to show to customer ..... This for HACCP and hygene reasons
« Last Edit: May 29, 2017, 01:15:01 AM by Antilife »

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Offline Matthew

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Re: Pizza alla Romana
« Reply #115 on: May 29, 2017, 07:04:22 AM »
You don't have to be a jerk  ::)

If you don't have valuable input someone will. Bonci doesn't use oil in the pan with his 90% hydration dough. It's a fact. Oil changes the texture of the finished product. That's a fact.


Lou,
I have adapted the same method as Bonci with great success and never any issues.  The semola (on both sides) during pre-shaping and well seasoned blue steel pans are key. As a general rule of thumb, if the dough sticks to your hands it will stick to the pan when no oil is used.  You are bang on that adding oil to the pan totally changes the undercarriage.  I personally never use any oil.  It can be noted though that many pizza makers brush a tiny bit of oil around the perimeter of the pan as it helps hold the dough in place.


Matt

Offline Antilife

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Re: Pizza alla Romana
« Reply #116 on: May 29, 2017, 01:59:03 PM »
Teglia Romana Course Level advanced:
Jacoopo Mercuro , Me and Special Guest: Andrea Boscolo
Dough1:
10% Semolina Durum
90% Dallagiovanna 0/1R Verde
75%Hydros
0,7% Fresh Yeast
2 % Evo
2.5% Salt

Dough2:
10% Semolina Durum
10% Spelled
20% Denti Infibra Mix W340
60% Denti 002
75% Hydros
0,8% Fresh Yeast
2% Evo
2.5% Salt

More photos at: http://www.0059.it/2017/05/28/corso-teglia-romana/

Offline hotsawce

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Re: Pizza alla Romana
« Reply #117 on: June 02, 2017, 12:22:38 PM »
Bonci recommends oil for his class and book; it's for the home cook. It's stripped down to be easy.

He does NOT use oil in his pans in the restaurant. That's a fact. He's said it in numerous interviews. If you want more evidence of that, watch the Lucky Peach video. No oil.

This is Bonci. Check the pan......he say that don'use oil in pizzarium but I know and work with many people who have worked with Bonci(Jacopo Mercuro e Luca Pezzetta).... Pizzarium use two kind of pans, bake on blu iron pans (with oil) and after bake they use steel pans to show to customer ..... This for HACCP and hygene reasons

Offline Antilife

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Re: Pizza alla Romana
« Reply #118 on: June 02, 2017, 03:48:30 PM »
Yes hotsawce. I ask to Luca Pezzetta (first pizzaiolo of Bonci) and he confirm this info

Offline Antilife

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Re: Pizza alla Romana
« Reply #119 on: June 05, 2017, 09:20:42 AM »
Dough1:
10% Semolina Durum
20% Denti InFibra Tipo1
70% Spadoni Pz4
80%Hydros
0,8% Fresh Yeast
2 % Evo
2.5% Salt

More Photos and Infos:
http://www.0059.it/2017/06/05/spizzo-o-non-spizzo/

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