Romana and Pinsa

[mikep]

I have done many experiments with Pinsa dough in the last three months. The soy just tastes weird and the rice smells weird when warm. Once it cools, its less perceptible and the crumb is soft and airy with a real brightness but at what costs. My favorite combination is 10% Spelt or 5% spelt and 5% faro. 
I must have done 30 different tests and that's what I found.

The best hi-hydration dough (77% hydration) for me is (about 75%) Manitoba type 0 flour from Mulino Marino, (about 15%) Molini del Ponte Maiorca flour (Sicily) and 10% Spelt flout from Bob's. Best in crumb, flavor, cook, crunch and texture. As much as 142 hour cold fermentation has been done with great success but somewhere around 108 this is amazing.

Cheers!

[parallei]

I have done many experiments with Pinsa dough in the last three months. The soy just tastes weird and the rice smells weird when warm. Once it cools, its less perceptible and the crumb is soft and airy with a real brightness but at what costs. My favorite combination is 10% Spelt or 5% spelt and 5% faro. 
I must have done 30 different tests and that's what I found.

The best hi-hydration dough (77% hydration) for me is (about 75%) Manitoba type 0 flour from Mulino Marino, (about 15%) Molini del Ponte Maiorca flour (Sicily) and 10% Spelt flout from Bob's. Best in crumb, flavor, cook, crunch and texture. As much as 142 hour cold fermentation has been done with great success but somewhere around 108 this is amazing.

Cheers!

Thanks for sharing your experiences.  I'll try your faro and spelt approach.

[mikep]

As an addendum, I use fresh yeast, 4 grams for this dough. 20 grams seasalt and 16 grams olive oil.
Let me know your thoughts after you try it.
Cheers!

[Matthew]

Hey guys,
I will chime in.  Don't get to caught up in trying to duplicate the flour blend; any strong flour will do just fine.  You can cut it with a small % of semola if available.  Dough balls vary from 150-250g.  The stretching is extremely important; you use the tips of your fingers to incorporate air in the dough as the goal is to end up with a very open crumb.  Par-bake for 2 min maximum at 310-330C (Crust should remain relatively pal).  Let it cool fully on a rack before topping.  Secondary bake should be about 3 minutes.  Some will be quick to judge based in the photos that I posted, as the crust is relatively pale, it should be this way.  I should have taken a picture of the finished product as the taste, texture and appearance was quite incredible. 


Matt

[parallei]

Hey guys,
I will chime in.  Don't get to caught up in trying to duplicate the flour blend............

Matt

Thanks for chiming in Matt.  What flour types did the doughs you made with Davide D'Eramo contain?

Thanks!

[Matthew]

Hi Paul,
We used Di Marco Pinsa & Teglia Romana.  You can substitute for Iaquone, Caputo Metro or Polselli Super & it will yield similar results. 

Thanks for chiming in Matt.  What flour types did the doughs you made with Davide D'Eramo contain?

Thanks!

[Matthew]

As a point of reference, the par baked base should look like these.

[dmaclaren]

I have made this same day one.  It's great and wasy to do and produces great results. 
https://laconfraternitadellapizza.forumfree.it/?t=77582488

Also he has more videos of the baking of it in the oven if you go to his posted videos and go into all his videos.

Here is it in the oven  earlier he shows how he openes it up. 
https://youtu.be/Pwq1BjP7YN0?t=1466


Don

[dmaclaren]

One attempt using Caputo Pisseria and some VWG he uses caputo rosso, higher W rating over 320

Still they look good. and tasted great