Pizza Making Forum

Pizza Making => Focaccia Style => Topic started by: politon on January 12, 2022, 07:28:47 PM

Title: Pizza Romana in Teglia: Bonci formula
Post by: politon on January 12, 2022, 07:28:47 PM
I found this Italian blog post about a pizza making class taught by Gabriele Bonci. It included a dough formula, so I gave it a shot:
https://www.scattidigusto.it/2013/10/31/gabriele-bonci-pizza-a-casa-senza-lievito-madre/ (https://www.scattidigusto.it/2013/10/31/gabriele-bonci-pizza-a-casa-senza-lievito-madre/)
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Scaled Formula:
King Arthur Bread Flour (100%): 430 g
Cold Water (80%): 344 g
Saf-Instant Premium IDY (.511%): 2.2 g
Fine Sea Salt (2%): 8.6 g
Extra Virgin Olive Oil (4%): 17.2 g
Total (186.511%): 802 g

I used a USA PAN half sheet pan. My guess is that a blue steel pan would perform much better without the temperature limitation of a non-stick coating.

The final dough weight was 759 g. I reduced it to 681 g. (i.e. 43.8 cm x 31.1 cm X .5 = 681.09 g) Reducing the dough weight wasn't necessary.
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: Pizza_Not_War on January 12, 2022, 07:33:53 PM
How was it?
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: politon on January 12, 2022, 07:46:42 PM
It's very good! It has a pillowy soft crumb.
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: jsaras on January 13, 2022, 05:36:53 PM
The formulation in Bonci's book has 70% hydration and thickness factors of 0.103 or 0.114
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: sarahm on April 25, 2022, 10:06:39 PM
The formulation in Bonci's book has 70% hydration and thickness factors of 0.103 or 0.114

Be that as it may, the formulation in the book is not the final word on the matter, since the blogpost in the OP of Bonci teaching a class specifies 80% hydration, and Bonci specifies 60% hydration in this video:
Pizza by the slice recipe - Bonci, Rome. (https://www.youtube.com/watch?v=cKLBPiCZzKE)
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: Pizza-Face on April 27, 2022, 12:00:16 PM
Hey, Politon, I'm wondering what temp you baked at, the blog has 240 C = 464F, so I assume you did 500F??? Good job on converting from fresh yeast to IDY yeast, hit it right on the spot.
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: amolapizza on April 27, 2022, 04:17:41 PM
Congratulations, looks good!

But I can't believe the 100g fresh yeast for 1kg of flour! :D
Title: Re: Pizza Romana in Teglia: Bonci formula
Post by: Pizza-Face on April 27, 2022, 04:50:00 PM
Congratulations, looks good!

But I can't believe the 100g fresh yeast for 1kg of flour! :D

In the blog, it pretty much a same day dough, no cold ferment. All the master's pretty much pump up the volume towards yeast if it's a same day dough.
I make a Gramdma pizza, I just add LDMP to it and it takes off like I doubled the yeast, 2-3 hours and it's risen all it will do, ready to bake.