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Author Topic: Pizza Romana in Teglia: Bonci formula  (Read 174 times)

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Online politon

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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

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Re: Pizza Romana in Teglia: Bonci formula
« Reply #1 on: January 12, 2022, 07:33:53 PM »
How was it?

Online politon

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  • 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

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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
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