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### Author Topic: Pizza alla Romana  (Read 57315 times)

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#### hotsawce

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##### Re: Pizza alla Romana
« Reply #360 on: July 07, 2020, 12:26:31 PM »
Antilife,

Do you have a thickness factor or doughball weight you like to use for a given size for taglio? I'm looking for a proper weight for a 12" x 18" sheet pan

#### amolapizza

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• If pizza is food for the gods, what are we..
##### Re: Pizza alla Romana
« Reply #361 on: July 07, 2020, 12:33:40 PM »
I'd say that 700-750g of dough would be alright for that kind of pan.
Jack

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

#### Pete_da_Bayer

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##### Re: Pizza alla Romana
« Reply #362 on: July 07, 2020, 02:17:15 PM »
Antilife,

Do you have a thickness factor or doughball weight you like to use for a given size for taglio? I'm looking for a proper weight for a 12" x 18" sheet pan
The formula: area in cm : 2 = weight of the doughball in g. I usually add 10% on top.

• Registered User
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##### Re: Pizza alla Romana
« Reply #363 on: July 07, 2020, 04:57:24 PM »
Antilife,

Do you have a thickness factor or doughball weight you like to use for a given size for taglio? I'm looking for a proper weight for a 12" x 18" sheet pan

Bonci states that the formula is pan length (cm) X width (cm) X .5 = dough ball weight in grams. This formula has worked fine for me.

So for a 12"x18" pan, Bonci's formula works out to be 697 grams.

#### parallei

• Posts: 3089
• Location: Denver, CO
##### Re: Pizza alla Romana
« Reply #364 on: July 07, 2020, 05:16:39 PM »
Antilife,

Do you have a thickness factor or doughball weight you like to use for a given size for taglio? I'm looking for a proper weight for a 12" x 18" sheet pan

https://www.pizzamaking.com/forum/index.php?topic=40750.msg468913#msg468913

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#### jsaras

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##### Re: Pizza alla Romana
« Reply #365 on: July 07, 2020, 11:04:31 PM »
Bonci states that the formula is pan length (cm) X width (cm) X .5 = dough ball weight in grams. This formula has worked fine for me.

So for a 12"x18" pan, Bonci's formula works out to be 697 grams.
That works out to be a thickness factor of 0.114
Things have never been more like today than they are right now.

#### parallei

• Posts: 3089
• Location: Denver, CO
##### Re: Pizza alla Romana
« Reply #366 on: July 08, 2020, 07:46:25 PM »
To the Moderators:

This thread has been read about 40k times. It contains the best information on this style of pizza and the original poster has been more than generous with sharing information. Please consider granting this thread "Sticky Status".

#### Pete-zza

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##### Re: Pizza alla Romana
« Reply #367 on: July 08, 2020, 08:04:14 PM »
To the Moderators:

This thread has been read about 40k times. It contains the best information on this style of pizza and the original poster has been more than generous with sharing information. Please consider granting this thread "Sticky Status".
Paul,

I agree. Done.

Peter

#### Redcrust

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##### Re: Pizza alla Romana
« Reply #368 on: July 12, 2020, 12:09:23 AM »
Thank you so much, Stefano! Your bread always looks amazing! You are so kind and so patient in answering all questions! Thanks for sharing so many recipes and details. I will be practicing with some 72 hr dough tomorrow. Wish me luck. Thanks again for helping everyone out. You're the best!

#### Antilife

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##### Re: Pizza alla Romana
« Reply #369 on: July 12, 2020, 04:49:33 AM »
Thank you so much, Stefano! Your bread always looks amazing! You are so kind and so patient in answering all questions! Thanks for sharing so many recipes and details. I will be practicing with some 72 hr dough tomorrow. Wish me luck. Thanks again for helping everyone out. You're the best!
Thanks for fantastic words. I understand the problems of amateur  pizzamakers, because first of all, despite now i m Professional I remain an amateur. Remember that all the informations are under our eyes... We need only to connect these informations

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#### hotsawce

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##### Re: Pizza alla Romana
« Reply #370 on: July 13, 2020, 11:49:40 AM »
So I did 750ish grams for a 12 x 16. Tried a pizza bianca but I get huge runaway bubbles (see photo.) any idea why this is happening?

Edit: this was a 73 water + 2 oil dough - 48h cold + 24h cold. Balls were pretty chilly when I stretched and baked
« Last Edit: July 13, 2020, 11:58:11 AM by hotsawce »

#### DoouBall

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##### Re: Pizza alla Romana
« Reply #371 on: July 13, 2020, 12:11:06 PM »
I've had this happen a few times when I did the finger docking with too light of a touch. You really need to press hard enough to feel the surface under the pizza dough, but not so hard as to poke holes in the dough.

This can also happen if you forget to drizzle olive oil on top prior to baking. With nothing to hold the dough down, it sometimes develops huge pockets like this.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

#### hotsawce

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##### Re: Pizza alla Romana
« Reply #372 on: July 13, 2020, 12:23:28 PM »
I do a very light dimple so that makes sense. I worry about knocking the air out or messing up the crumb.

I've had this happen a few times when I did the finger docking with too light of a touch. You really need to press hard enough to feel the surface under the pizza dough, but not so hard as to poke holes in the dough.

This can also happen if you forget to drizzle olive oil on top prior to baking. With nothing to hold the dough down, it sometimes develops huge pockets like this.

#### DoouBall

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##### Re: Pizza alla Romana
« Reply #373 on: July 13, 2020, 01:28:35 PM »
I do a very light dimple so that makes sense. I worry about knocking the air out or messing up the crumb.

The way I intuitively understand this process is that when you dimple, you essentially turn the large air pockets into a matrix of medium sized bubbles (maybe 1-3cm in size each). This way, you are managing the bubble structure and creating the hills and valleys of the final product. I'd like to see what Stefano has to say on this.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

#### Antilife

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##### Re: Pizza alla Romana
« Reply #374 on: July 13, 2020, 02:09:05 PM »
So I did 750ish grams for a 12 x 16. Tried a pizza bianca but I get huge runaway bubbles (see photo.) any idea why this is happening?

Edit: this was a 73 water + 2 oil dough - 48h cold + 24h cold. Balls were pretty chilly when I stretched and baked
The problem is the stretching in pan. One of the most difficult step to learn. You need to try and try and obtain the right skill. I spet 2 years to try, every wednesday..

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#### parallei

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• Location: Denver, CO
##### Re: Pizza alla Romana
« Reply #375 on: July 13, 2020, 02:18:11 PM »
The problem is the stretching in pan. One of the most difficult step to learn. You need to try and try and obtain the right skill. I spet 2 years to try, every wednesday..

Stefano,

Don't you also let the dough rest at room temperature for a few hours after removing it from the refrigerator prior to stretching the dough?

#### Antilife

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##### Re: Pizza alla Romana
« Reply #376 on: July 13, 2020, 02:57:02 PM »
Stefano,

Don't you also let the dough rest at room temperature for a few hours after removing it from the refrigerator prior to stretching the dough?
I move to RT, make immediatly balls and wait the leavening. After that, stretch ball in pan and bake

#### parallei

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• Location: Denver, CO
##### Re: Pizza alla Romana
« Reply #377 on: July 13, 2020, 03:16:58 PM »
I move to RT, make immediatly balls and wait the leavening. After that, stretch ball in pan and bake

Thanks, that is what I remembered. Looking back, it seems I let my doughs sat at RT, after CF, for about three or four hours. My dough really improved when I started following your management method!

#### DoouBall

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##### Re: Pizza alla Romana
« Reply #378 on: July 13, 2020, 03:21:08 PM »
My dough really improved when I started following your management method!

Same here.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

#### Rolls

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##### Re: Pizza alla Romana
« Reply #379 on: July 13, 2020, 03:50:18 PM »
Looking back, it seems I let my doughs sat at RT, after CF, for about three or four hours.

I've been comparing the workflow of several well known makers of this style and they all form the balls once the dough mass has been removed from the fridge.  The appretto or final proofing stage takes place at room temperature and usually lasts between 3 and 4 hours.  This is also what is prescribed in the disciplinare for Pizza in Teglia alla Romana put out by the Confraternita della Pizza.

Rolls
Parmigiano-Reggiano doesn't come in a green box!   - Chef Jean-Pierre

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