A D V E R T I S E M E N T


Author Topic: Pizza Romana in Teglia: Bonci formula  (Read 636 times)

0 Members and 1 Guest are viewing this topic.

Offline politon

  • Registered User
  • Posts: 235
  • Location: Moline, IL
Pizza Romana in Teglia: Bonci formula
« 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/
  • 1 kg of type 0 or type 1 flour
  • 800 g of water
  • 40 g of extra virgin olive oil
  • 20 g of sea salt
  • 5-7 g of dry brewer's yeast (or 100 g of fresh natural yeast)
Code: [Select]
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.

Offline Pizza_Not_War

  • Registered User
  • Posts: 2889
  • Location: Portland OR
Re: Pizza Romana in Teglia: Bonci formula
« Reply #1 on: January 12, 2022, 07:33:53 PM »
How was it?

Offline politon

  • Registered User
  • Posts: 235
  • Location: Moline, IL
Re: Pizza Romana in Teglia: Bonci formula
« Reply #2 on: January 12, 2022, 07:46:42 PM »
It's very good! It has a pillowy soft crumb.

Offline jsaras

  • Supporting Member
  • *
  • Posts: 4183
  • Location: Camarillo, CA
Re: Pizza Romana in Teglia: Bonci formula
« Reply #3 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
Things have never been more like today than they are right now.

Offline sarahm

  • Registered User
  • Posts: 25
  • Location: chapel hill, nc
  • I Love Pizza!
Re: Pizza Romana in Teglia: Bonci formula
« Reply #4 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:

A D V E R T I S E M E N T


Offline Pizza-Face

  • Registered User
  • Posts: 53
  • Location: Houston, Tx
  • I Love Pizza!
Re: Pizza Romana in Teglia: Bonci formula
« Reply #5 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.

Offline amolapizza

  • Lifetime Member
  • *
  • Posts: 2532
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: Pizza Romana in Teglia: Bonci formula
« Reply #6 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
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Pizza-Face

  • Registered User
  • Posts: 53
  • Location: Houston, Tx
  • I Love Pizza!
Re: Pizza Romana in Teglia: Bonci formula
« Reply #7 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.

A D V E R T I S E M E N T


 

wordpress