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Author Topic: Pizza alla Romana  (Read 19036 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #200 on: January 30, 2018, 09:48:50 PM »
Thanks pizapiza and jsaras. That is the Moretti installed in  DentiLab

Offline parallei

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Re: Pizza alla Romana
« Reply #201 on: February 10, 2018, 08:39:11 PM »
Stefano,

Help me please!  My latest attempt at 75% HR,  14% protein flour, 2% OO, 2.5% salt, and .3% IDY dough.  48 hr cold fermentation.  So how can you help?  This fall, do a class for us pizamaking.com folks.  In Modena!

Paul

Offline Antilife

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Re: Pizza alla Romana
« Reply #202 on: February 11, 2018, 05:32:31 AM »
Stefano,

Help me please!  My latest attempt at 75% HR,  14% protein flour, 2% OO, 2.5% salt, and .3% IDY dough.  48 hr cold fermentation.  So how can you help?  This fall, do a class for us pizamaking.com folks.  In Modena!

Paul
Teglia Romana is really hard cause the critical points are "Make the Balls" and strecht in pan. After these points the need is to know your oven and how use ingredients in bakin. Your teglia is not bad.

Offline parallei

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Re: Pizza alla Romana
« Reply #203 on: February 11, 2018, 10:21:40 AM »
Teglia Romana is really hard cause the critical points are "Make the Balls" and strecht in pan. After these points the need is to know your oven and how use ingredients in bakin. Your teglia is not bad.

I've watched the videos you've posted about mixing and opening the dough balls.  I still get some unwanted stretch when transferring the opened dough ball to the pan.  At least I can now do the "flip the dough on to the arms" thing. :-D

Offline Antilife

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Re: Pizza alla Romana
« Reply #204 on: February 11, 2018, 11:59:31 AM »
Dough 1:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)

Black Dough:
100% Denti Nerissima (mix of rye, vaious seeds and wheat)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)

I love the Black dough Toppings need to be simple.

All photos and info at: http://www.0059.it/2018/02/11/t-ingredienti-top-assoluti/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: February 11, 2018, 12:01:17 PM by Antilife »

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Offline Rolls

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Re: Pizza alla Romana
« Reply #205 on: February 11, 2018, 12:41:28 PM »
Antilife,

Have you ever visited the cantine where they age the Culatello di Zibello?

Beautiful teglie, as usual.


Rolls

Offline Antilife

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Re: Pizza alla Romana
« Reply #206 on: February 11, 2018, 01:16:14 PM »
Antilife,

Have you ever visited the cantine where they age the Culatello di Zibello?

Beautiful teglie, as usual.


Rolls
Thanks Rolls, never visited, but i think is a wonderful experience. If you will  return in Italy i can will give some addresses to visit (my address too) 

Offline Rolls

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Re: Pizza alla Romana
« Reply #207 on: February 11, 2018, 02:25:47 PM »
Thanks Rolls, never visited, but i think is a wonderful experience. If you will  return in Italy i can will give some addresses to visit (my address too) 

Thank you Antilife, you are very kind.  Currently, I am unable to travel for health reasons, but I am determined to go back to Italy as soon as I am able. Would love to meet you and learn more about l'arte bianca.

Saluti,


Rolls

Offline surgtech2006

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Re: Pizza alla Romana
« Reply #208 on: February 11, 2018, 05:39:39 PM »
Dough 1:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)

Black Dough:
100% Denti Nerissima (mix of rye, vaious seeds and wheat)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)

I love the Black dough Toppings need to be simple.

All photos and info at: http://www.0059.it/2018/02/11/t-ingredienti-top-assoluti/
Facebook: www.facebook.com/0059StefanoCiccarelli
Just amazing Antilife, amazing!

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