Author Topic: Pizza alla Romana (Read 71096 times)

Antilife · « **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

Jon in Albany · « **Reply #1 on:** December 11, 2015, 08:45:19 AM »

That looks delicious. Nice job.

Antilife · « **Reply #2 on:** December 11, 2015, 08:50:46 AM »

Thanks Jon! I' m trying to do better

pizapizza · « **Reply #3 on:** December 14, 2015, 06:19:41 PM »

they look great. nice crumb!

Antilife · « **Reply #4 on:** December 14, 2015, 07:11:35 PM »

Thanks Pizapizza!!

Pizza Baker · « **Reply #5 on:** January 14, 2016, 04:13:49 PM »

Beautiful looking pizzas!

misterschu · « **Reply #6 on:** January 14, 2016, 05:01:47 PM »

Wow, looks great.

norcoscia · « **Reply #7 on:** January 15, 2016, 05:00:04 AM »

Love that crumb!!!!

misterschu · « **Reply #8 on:** January 15, 2016, 11:40:09 AM »

What's the hydration percentage?

Antilife · « **Reply #9 on:** January 15, 2016, 11:56:04 AM »

75% there's in receipt

Antilife · « **Reply #10 on:** January 15, 2016, 04:24:25 PM »

Thanks hotsawce!!

Simone · « **Reply #11 on:** January 18, 2016, 09:55:36 AM »

Bravo!

Antilife · « **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

invertedisdead · « **Reply #13 on:** February 29, 2016, 08:00:28 PM »

Quote from: Antilife 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

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?

Antilife · « **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

Antilife · « **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

TXCraig1 · « **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?

Antilife · « **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!!

Antilife · « **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

jsaras · « **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.