Pizza alla Romana

[jeff v]

Fantastic looking pizza! Thanks for sharing.

[Swinger-mike]

Again they look just perfect!!

I would be super intersted in all working steps.

how much more do you ferment your dough for focaccia compared to napoletana pizza?

[invertedisdead]

Very nice sir! Are you adjusting salt for fermentation control or flavor? I noticed your last was 3% and this one is 2.5%

[Antilife]

Thanks guys, it's a different recipe than Neapolitan. Here i need to give greater thrust from yeast. More yeast, less Salt(so balance taste for topping too) , and more and more hydros with Streght Flours.
After mix , one hour at RT and fridge for 57h (maturation)  . Balls ,and RT for 5/6 hours ( next time i will give more  hydros)

[Antilife]

Pizza Romana for Last Year:
16% Semolina
33% Vecchia Macina Plus Tipo1
51% Pivetti Girasole
85% Hydros
0,5% Sugar
0,7% Fresh yeast
2,5% Salt
48h (43CF+5RT)

[Antilife]

10% Tritordeum Uniqua Green
35% Vecchia Macina Plus
55% Manitoba Marino
80% Hydro
0,7% Fresh Yeast
2,5% Salt
48h (43CF+5RT)

[Pete-zza]

For the convenience of our members and to preserve the photos should the links in the last post no longer work:

Peter

[Pete-zza]

The rest:

[Antilife]

Thanks Pete-zza.. with Tapatalk doesn't works and with PC others problems!!

[Pizza Baker]

What type of pans do you use for this style? Type of metal? Where can they be purchased? Thanks. Jim

[Antilife]

Pizza Baker i use Blue Iron pans 30cmx40cm

[pizapizza]

nice crumb

[justazaguy]

Antilife, your pizza looks incredible!!! I'm going to try to make some pizza alla romana for the first time. Do you mind explaining your dough making process? Do you use a poolish? How much yeast do you use in it? Do you include that in your ferment time? Thanks!

[Antilife]

Antilife, your pizza looks incredible!!! I'm going to try to make some pizza alla romana for the first time. Do you mind explaining your dough making process? Do you use a poolish? How much yeast do you use in it? Do you include that in your ferment time? Thanks!

Thanks justazaguy,
No preferments, dough is a simple direct. Pizza alla Romana is the most complicated pizza can do causes high hydros and amount of yeast (7gr/kg of fresh yeast or 3,5gr/kg of ADY) . You need a fridge dedicated to dough that real reach 4/5 grades without lose of temperature.  I mix the first ingredients with 80% of water and in the last i add salt and rest of water. When dough is done ( at temperature of 22/24) i leave at RT for 1 hours to activate yeast. After mass in frigde for a lot  of time(48h minimun). every 24h in fridge i rigenerate  the mass and put again in fridge.5 hours before baking i do balls and leave at RT. When all balls are proofed , i stretch in pan and put in oven at 310 grades. Search Videos of Pino Arletto.... the real best Pizzamakers for Pizza alla Romana

https://youtu.be/4u8bIf0-e1I

on 4th Feb in italy we make a course for Teglia alla Romana with Gabriele Valdès where i supported him and 12 Pizzamakers, making dough for course and support group during it (in the last i baked Neapolitan Pizza too)

http://www.pizza-root.com

[Pizza Baker]

Great video.

[Antilife]

What is the dough weight for that size pan?

600 gr

[justazaguy]

Thanks justazaguy,
No preferments, dough is a simple direct. Pizza alla Romana is the most complicated pizza can do causes high hydros and amount of yeast (7gr/kg of fresh yeast or 3,5gr/kg of ADY) . You need a fridge dedicated to dough that real reach 4/5 grades without lose of temperature.  I mix the first ingredients with 80% of water and in the last i add salt and rest of water. When dough is done ( at temperature of 22/24) i leave at RT for 1 hours to activate yeast. After mass in frigde for a lot  of time(48h minimun). every 24h in fridge i rigenerate  the mass and put again in fridge.5 hours before baking i do balls and leave at RT. When all balls are proofed , i stretch in pan and put in oven at 310 grades. Search Videos of Pino Arletto.... the real best Pizzamakers for Pizza alla Romana

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

[Antilife]

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

Pizza alla Romana is only manuallity and  dough management... try and try and Pizza will be better. You are right... it's a challange

[invertedisdead]

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

Pretty low yeast amount, Did it not rise because it was way underfermented?

[Antilife]

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

justazaguy, close to you can you find fresh yeast. Fresh yeast is perfect for Pizza alla Romana, because have more envelope than ADY. This receipe converted for ADY ..use 0,35%