Pizza Making Forum

Reference, Questions and Help => Dough Clinic => Topic started by: londonbeetle on September 05, 2019, 01:30:29 AM

Title: Roman pizza(Thin & Crispy)- what Flour?
Post by: londonbeetle on September 05, 2019, 01:30:29 AM
What flour and what formula do you guys recommend for Roman pizza(thin & crispy)?

Title: Re: Roman pizza(Thin & Crispy)- what Flour?
Post by: Yael on September 05, 2019, 03:26:47 AM
Hi,

A friend of mine on a French forum posted this: https://www.lacucinaitaliana.it/storie/piatti-tipici/pizza-romana/ (you can use Google translate I guess)
Title: Re: Roman pizza(Thin & Crispy)- what Flour?
Post by: amolapizza on September 05, 2019, 10:43:11 AM
Since it's an Italian product, most likely some kind of 00 flour is used.  You can have a look here for some tips & videos, it's in Italian but google translate works reasonably well (right click on the page in google chrome): https://laconfraternitadellapizza.forumfree.it/?t=71679964

They say to use a medium strength flour for the 6h TA version and a stronger (W 300) for the 24h TC/TA version.

I linked this for you already in another thread, but just to make this one a bit more complete.  The first part shows how to extend the discs without using a roller, notice that he leaves a bulge in the middle: https://www.youtube.com/watch?v=XezOWK8ctyc
Title: Re: Roman pizza(Thin & Crispy)- what Flour?
Post by: Andrew t on September 07, 2019, 07:12:25 PM
wow great vid. amazing demonstration of the same dough making 2 differnet results.

Thanks  :drool: