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Author Topic: Pizza al Taglio Trials  (Read 1298 times)

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Offline GEspo

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Pizza al Taglio Trials
« on: August 06, 2023, 02:10:02 PM »
Hey all,

Been working on a recipe for Roman pizza bianca and rossa influenced a lot by the pinned thread here and was hoping for some input. I've settled on a recipe that yields decent results, but am having some issues with large bubbles, especially when doing pizza bianca that lacks the weight of tomato to keep things more under control. Perhaps the dough needs to proof even more? Handling issues? Top vs bottom heat? Seems like the absolute best version I've made was a batch of dough that looked completely deflated after 5 day + bulk and then miraculously rose after balling, but not super conducive to regular production.

48 hour bulk proof (minimum, seems to function for up to 5 days)
2 hour room temp in ball form + overnight fridge vs 4 hour room temp seem to yield similar results

I've been baking in Lloyd pans, sometimes deck oven and sometimes conventional. Temps ranging from 450-600. The deck ovens seem to cause more issues with excessive bubbling, but also seem to do a worse job of browning the bottom of the crust, so I can't tell if it's really about too much bottom heat or what.

90% caputo nuvola super
10% emmer
77% hydration
2.5% salt
2% olive oil
1% honey
.4% instant yeast

Following this method for dough handling.

 

Thanks for any tips.


Offline GEspo

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Re: Pizza al Taglio Trials
« Reply #1 on: October 11, 2023, 06:00:04 PM »
Still working on consistency. Tough to prevent excessive bubbling with no toppings besides olive oil. Latest batches have been 10% semolina rimacinata in place of the emmer and pushed the hydration up to 80%.

Also threw in a 20 minute rest between the first 65% of the water and gradually integrating the last 15%, but not entirely sure it has helped. I think more folds by hand after less time in the mixer might have yielded better results.
« Last Edit: October 12, 2023, 07:45:51 PM by Pete-zza »

Offline Yael

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Re: Pizza al Taglio Trials
« Reply #2 on: October 12, 2023, 05:39:10 AM »
Well I think it looks very good!
The large bubbles for the bianca I get them too and I think it's very normal, so sometimes I press more than usual with my fingers/nails to almost make a hole. Sometimes it works, sometimes it doesn't  ;D
I'm not sure it's a huge problem though. That crust will either be topped or stuffed; when topped the weight of the toppings will flatten it. When you have a nice crunchy fresh mozzarella-Parma Ham-arugula bite, you don't care if it was hollow before, haha.
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Offline GEspo

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Re: Pizza al Taglio Trials
« Reply #3 on: November 01, 2023, 10:01:02 PM »
Continuing trials...I've adjusted (corrected?) my mixing process by now adding salt after mixing in the first portion of water rather than toward the end of mixing, and kicking the spiral mixer up to a higher speed while adding the last of the water. This yields a much stronger dough that is less prone to blowouts and rises more evenly. The dough also seems to brown much more evenly and readily. Shaped balls do take even longer to relax than before, but the sudden cold temps here probably have something to do with that as well. Maybe I've got to up the hydration a bit?

Below is still Nuvola Super, but I took Dallagiovanna Nobilgrano Green for a spin last week and the it might be superior. Does not yield as strong of a dough, but the flavor was superior.


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