Author Topic: Pizza alla Romana  (Read 4433 times)

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Offline Antilife

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Pizza alla Romana
« Reply #25 on: October 10, 2016, 02:59:23 AM »
25% Marino Senatore Cappelli
25% Uniqua Blu
50% Pivetti Girasole
80% Hydros
0,5 % Fresh Yeast
0,5% Sugar
2,5% Salt
52h (48CF+4RT).
I was wrong putting less yeast.... the right % is 0,7.
One of my best Teglia... but Bonci is Far!!
« Last Edit: October 10, 2016, 03:02:51 AM by Antilife »

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #26 on: October 10, 2016, 10:00:38 AM »
Lovely!!   :chef:
Ryan

Offline Antilife

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Re: Pizza alla Romana
« Reply #27 on: October 11, 2016, 08:33:14 AM »
Thanks Invertedisdead!!

Offline Antilife

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Re: Pizza alla Romana
« Reply #28 on: October 14, 2016, 04:36:28 PM »
Mulino Vigevano Costiera 70%,
Marino Durum Senatore Cappelli 30%
Hydro 80%
0,7% Fresh Yeast
0,5% Sugar
2,5% Salt
60h(55TC+5TA).
Costiera is fantastic but is too weak (W280) and the envelope of gluteen is low... but rest one of my bestest pizza in teglia .

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #29 on: October 14, 2016, 07:41:03 PM »
Great, what is the dough weight/ length of the pizza? Trying to understand how big it is. Really like the ciliegino.
Ryan

Offline Antilife

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Re: Pizza alla Romana
« Reply #30 on: October 14, 2016, 08:33:48 PM »
30x40cm (the big) 600gr each loaf, 15x40 the little ones...300gr . Dream Team is our Pizza Facebook Group,  Onion Cream, sausage, gorgonzola and Fiordilatte.... but you can add a personal ingredienrt. This is with Pomodorini DAtterini


Offline Antilife

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Pizza alla Romana
« Reply #31 on: October 22, 2016, 08:50:16 AM »
33% Marino Manitoba
33% Marino Senatore Cappelli
33% Marino  Buratto
85% Hydro
0,5% Sugar
0,7% Fresh Yeast
3% Salt
60h(48+12 CF)4RT final

Finnaly i taste the Famous Buratto... great flour!!!
« Last Edit: October 22, 2016, 08:54:14 AM by Antilife »

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #32 on: October 22, 2016, 10:22:48 PM »
Beautiful crumb, looks very light!

Can you remind me your bake time and temp for these?
I notice you experiment with flour a lot, are you a big follower in the theory of much of the flavor coming from the flour itself?

Ryan

Offline corkd

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Re: Pizza alla Romana
« Reply #33 on: October 23, 2016, 12:09:49 PM »
Fantastic looking pizze- i am inspired!

Offline Antilife

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Re: Pizza alla Romana
« Reply #34 on: October 24, 2016, 02:51:14 AM »
Beautiful crumb, looks very light!

Can you remind me your bake time and temp for these?
I notice you experiment with flour a lot, are you a big follower in the theory of much of the flavor coming from the flour itself?
Thanks Invertedisdead, baking time is 10 minutes and temp of 310/320 grades.
I use a lot kind of Flour, and I felt difference between them (kind and brand) , i don't like for pizza use  big % of Integral or semi-integral. For Romana i use max a 50% of TIPO1 (semi-integral)an i never use semi-integral for Neapolitan......I use TIPO1 Very Strong only for preferment like Biga/poolish and SD.

Fantastic looking pizze- i am inspired!
Thanks Corkd!!

Offline pizza party

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Re: Pizza alla Romana
« Reply #35 on: November 13, 2016, 01:57:19 AM »
belle complimenti :chef:
Simone
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Offline Antilife

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Re: Pizza alla Romana
« Reply #36 on: November 13, 2016, 02:35:04 PM »
Grazie Pizza Party 😉


Offline pizapizza

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Re: Pizza alla Romana
« Reply #37 on: November 13, 2016, 06:27:47 PM »
no oil?

Offline Antilife

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Re: Pizza alla Romana
« Reply #38 on: November 13, 2016, 08:48:36 PM »
It's a choise, this is Marco Lungo 2.0 receipt.

Offline Antilife

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Re: Pizza alla Romana
« Reply #39 on: November 17, 2016, 06:02:38 AM »
50% Molino Gatti Vmp
50% Pivetti Girasole
83% Hydro
0,7% Fresh Yeast
3% Salt
48h (45CF+5RT)

Offline Antilife

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Re: Pizza alla Romana
« Reply #40 on: December 12, 2016, 03:50:38 AM »
Dough 1:
33% Marino Senatore Cappelli
33% Molino Gatti Vecchia Macina Plus
34% Pivetti Girasole
80% Hydros
0,5% Sugar
0,7% Fresh Yeast
2,5% Salt
62h (57TC+5TS25)
Dough 2:
33% Marino Senatore Cappelli
33% Uniqua Yellow
34% Pivetti Girasole
82% Hydros
0,5% Sugar
0,7% Fresh Yeast
2,5% Salt
53h (48TC+5TS25).
Durum give more structure than 100% Wheat Flour. Toppings are more importants in Teglia alla Romana.
Fast Forward

Offline Antilife

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Re: Pizza alla Romana
« Reply #41 on: December 12, 2016, 03:51:57 AM »
Other Photos

Offline jeff v

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Re: Pizza alla Romana
« Reply #42 on: December 12, 2016, 08:31:00 AM »
Fantastic looking pizza! Thanks for sharing.
Back to being a civilian pizza maker only.


Offline Swinger-mike

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Re: Pizza alla Romana
« Reply #43 on: December 12, 2016, 09:40:23 AM »
Again they look just perfect!!

I would be super intersted in all working steps.

how much more do you ferment your dough for focaccia compared to napoletana pizza?
« Last Edit: December 12, 2016, 09:42:58 AM by Swinger-mike »

Offline invertedisdead

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Re: Pizza alla Romana
« Reply #44 on: December 12, 2016, 10:12:45 AM »
Very nice sir! Are you adjusting salt for fermentation control or flavor? I noticed your last was 3% and this one is 2.5%

Ryan

Offline Antilife

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Pizza alla Romana
« Reply #45 on: December 12, 2016, 10:27:41 AM »
Thanks guys, it's a different recipe than Neapolitan. Here i need to give greater thrust from yeast. More yeast, less Salt(so balance taste for topping too) , and more and more hydros with Streght Flours.
After mix , one hour at RT and fridge for 57h (maturation)  . Balls ,and RT for 5/6 hours ( next time i will give more  hydros)

Offline Antilife

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Re: Pizza alla Romana
« Reply #46 on: December 31, 2016, 08:27:52 PM »
Pizza Romana for Last Year:
16% Semolina
33% Vecchia Macina Plus Tipo1
51% Pivetti Girasole
85% Hydros
0,5% Sugar
0,7% Fresh yeast
2,5% Salt
48h (43CF+5RT)
« Last Edit: January 02, 2017, 05:50:58 PM by Antilife »