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Author Topic: Pizza alla Romana  (Read 71096 times)

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Offline Antilife

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Pizza alla Romana
« on: December 10, 2015, 11:59:02 AM »
Hi  Guys,
this is my last Teglia alla Romana:

30% Semola Senatore Cappelli
70% Pivetti Flour ( Girasole W350)
75% Hydration
0,7% Compressed Yeast
3% Trapani Salt

48h of Maturation (44 Controlled Temp +4 18 grades C )

F1 p134h  10 minutes at 310 grades C
« Last Edit: January 14, 2016, 06:38:25 PM by Pete-zza »

Offline Jon in Albany

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Re: Pizza alla Romana
« Reply #1 on: December 11, 2015, 08:45:19 AM »
That looks delicious.  Nice job.

Offline Antilife

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Re: Pizza alla Romana
« Reply #2 on: December 11, 2015, 08:50:46 AM »
Thanks Jon! I' m trying to do better

Offline pizapizza

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Re: Pizza alla Romana
« Reply #3 on: December 14, 2015, 06:19:41 PM »
they look great. nice crumb!

Offline Antilife

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Re: Pizza alla Romana
« Reply #4 on: December 14, 2015, 07:11:35 PM »
Thanks Pizapizza!!

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Offline Pizza Baker

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Re: Pizza alla Romana
« Reply #5 on: January 14, 2016, 04:13:49 PM »
Beautiful looking pizzas!
Jim

Offline misterschu

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Re: Pizza alla Romana
« Reply #6 on: January 14, 2016, 05:01:47 PM »
Wow, looks great.

Offline norcoscia

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Re: Pizza alla Romana
« Reply #7 on: January 15, 2016, 05:00:04 AM »
Love that crumb!!!!
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline misterschu

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Re: Pizza alla Romana
« Reply #8 on: January 15, 2016, 11:40:09 AM »
What's the hydration percentage?

Offline Antilife

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Re: Pizza alla Romana
« Reply #9 on: January 15, 2016, 11:56:04 AM »
75% there's in receipt

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Offline Antilife

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Re: Pizza alla Romana
« Reply #10 on: January 15, 2016, 04:24:25 PM »
Thanks hotsawce!!

Offline Simone

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Re: Pizza alla Romana
« Reply #11 on: January 18, 2016, 09:55:36 AM »
Bravo!
Pizza Party in the may 2022 restarted the selling to worldwide!!

CONTACT ME FOR THE DISCOUNT CODE FOR FORUM MEMBERS

Genotema Surl - Original italian pizza ovens Pizza Party producer

Offline Antilife

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Re: Pizza alla Romana
« Reply #12 on: January 24, 2016, 11:38:27 PM »
Hotsawce , this is a bonci style! stretched and moved on the pan, first topping and 4 minutes in the oven, after second topping and other 4 minutes in the oven and in the last 2 minutes with mozzarella

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #13 on: February 29, 2016, 08:00:28 PM »
Hotsawce , this is a bonci style! stretched and moved on the pan, first topping and 4 minutes in the oven, after second topping and other 4 minutes in the oven and in the last 2 minutes with mozzarella

So the sauce is on for the first part of the bake, correct? What would a good thickness factor be to figure out a dough for this in the calculator? How's .15?
« Last Edit: February 29, 2016, 08:11:01 PM by invertedisdead »
the proof is in the pizza

Offline Antilife

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Re: Pizza alla Romana
« Reply #14 on: March 01, 2016, 02:58:39 AM »
You can choose..... focaccia style, sauce in second part, pizza in the first. For know right wheight for dough you can use the Area system of the pan . bxh/2   30x40/2

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Offline Antilife

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Pizza alla Romana
« Reply #15 on: June 09, 2016, 02:58:55 PM »
Teglia alla Romana ML 2.0

30% Tritordeum Uniqua Green Flour
70% Dallagiovanna Nobilgrano 0R Green
80% Hydro
0,7% Fresh Yeast
2,5% Salt

48h CF

Offline TXCraig1

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Re: Pizza alla Romana
« Reply #16 on: June 09, 2016, 03:22:30 PM »
The crumb almost looks like the inside of a Neapolitan cornicione. Im guessing you used a scissors or a scalpel? to cut it without crushing the crumb?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Antilife

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Pizza alla Romana
« Reply #17 on: June 09, 2016, 03:32:35 PM »
Pizza alla Romana is a crunch pizza, but i prefer cook it more soft. I use always scissors for cut Pizza. Teglia alla Romana is different from Teglia Classica... it's most technical to lead at end .... prefer Classic but if you want impress a baker cook a Teglia alla Romana!!

Offline Antilife

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Re: Pizza alla Romana
« Reply #18 on: October 03, 2016, 09:16:11 AM »
Great One To One with Gabriele Valdes, a friend expert in  Roman Teglia.  After a trip in Rome , a great days to exchange experiences  and eat pizzza!!

65% Vigevano Flour Costa
15% Senatore Cappelli durum
25% Durum 5Stagioni

80% Hydros
0,7% fresh yeast
2,5% Salt
2% EVO

48h(44+4) CF

Offline jsaras

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Re: Pizza alla Romana
« Reply #19 on: October 03, 2016, 06:44:40 PM »
Dang!  It reminds me of some of the pizzas that Johnny The Gent used to post here. 
Things have never been more like today than they are right now.

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