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  • #1 by londonbeetle on 05 Sep 2019
  • What flour and what formula do you guys recommend for Roman pizza(thin & crispy)?

  • #2 by Yael on 05 Sep 2019
  • 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)
  • #3 by amolapizza on 05 Sep 2019
  • 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:
  • #4 by Andrew t on 07 Sep 2019
  • wow great vid. amazing demonstration of the same dough making 2 differnet results.

    Thanks  :drool:
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