Author Topic: Pizza alla Romana (Read 38486 times)

Antilife · « **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

Antilife · « **Reply #41 on:** December 12, 2016, 03:51:57 AM »

Other Photos

jeff v · « **Reply #42 on:** December 12, 2016, 08:31:00 AM »

Fantastic looking pizza! Thanks for sharing.

Swinger-mike · « **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?

invertedisdead · « **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%

Antilife · « **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)

Antilife · « **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)

Antilife · « **Reply #47 on:** January 21, 2017, 03:50:41 PM »

10% Tritordeum Uniqua Green
35% Vecchia Macina Plus
55% Manitoba Marino
80% Hydro
0,7% Fresh Yeast
2,5% Salt
48h (43CF+5RT)

Pete-zza · « **Reply #48 on:** January 22, 2017, 08:59:20 AM »

For the convenience of our members and to preserve the photos should the links in the last post no longer work:

Peter

Pete-zza · « **Reply #49 on:** January 22, 2017, 09:00:23 AM »

The rest:

Antilife · « **Reply #50 on:** January 22, 2017, 09:27:22 AM »

Thanks Pete-zza.. with Tapatalk doesn't works and with PC others problems!!

Pizza Baker · « **Reply #51 on:** January 23, 2017, 07:36:52 AM »

What type of pans do you use for this style? Type of metal? Where can they be purchased? Thanks. Jim

Antilife · « **Reply #52 on:** January 23, 2017, 08:01:56 AM »

Pizza Baker i use Blue Iron pans 30cmx40cm

pizapizza · « **Reply #53 on:** January 23, 2017, 12:57:58 PM »

nice crumb

justazaguy · « **Reply #54 on:** February 07, 2017, 10:19:04 PM »

Antilife, your pizza looks incredible!!! I'm going to try to make some pizza alla romana for the first time. Do you mind explaining your dough making process? Do you use a poolish? How much yeast do you use in it? Do you include that in your ferment time? Thanks!

Antilife · « **Reply #55 on:** February 07, 2017, 11:06:21 PM »

Quote from: justazaguy on February 07, 2017, 10:19:04 PM

Antilife, your pizza looks incredible!!! I'm going to try to make some pizza alla romana for the first time. Do you mind explaining your dough making process? Do you use a poolish? How much yeast do you use in it? Do you include that in your ferment time? Thanks!

Thanks justazaguy,
No preferments, dough is a simple direct. Pizza alla Romana is the most complicated pizza can do causes high hydros and amount of yeast (7gr/kg of fresh yeast or 3,5gr/kg of ADY) . You need a fridge dedicated to dough that real reach 4/5 grades without lose of temperature. I mix the first ingredients with 80% of water and in the last i add salt and rest of water. When dough is done ( at temperature of 22/24) i leave at RT for 1 hours to activate yeast. After mass in frigde for a lot of time(48h minimun). every 24h in fridge i rigenerate the mass and put again in fridge.5 hours before baking i do balls and leave at RT. When all balls are proofed , i stretch in pan and put in oven at 310 grades. Search Videos of Pino Arletto.... the real best Pizzamakers for Pizza alla Romana

on 4th Feb in italy we make a course for Teglia alla Romana with Gabriele Valdès where i supported him and 12 Pizzamakers, making dough for course and support group during it (in the last i baked Neapolitan Pizza too)

http://www.pizza-root.com

Pizza Baker · « **Reply #56 on:** February 08, 2017, 07:50:35 AM »

Great video.

Antilife · « **Reply #57 on:** February 08, 2017, 07:53:44 AM »

Quote from: Pizza Baker on February 08, 2017, 07:50:35 AM

What is the dough weight for that size pan?

600 gr

justazaguy · « **Reply #58 on:** February 11, 2017, 03:18:00 AM »

Quote from: Antilife on February 07, 2017, 11:06:21 PM

Thanks justazaguy,
No preferments, dough is a simple direct. Pizza alla Romana is the most complicated pizza can do causes high hydros and amount of yeast (7gr/kg of fresh yeast or 3,5gr/kg of ADY) . You need a fridge dedicated to dough that real reach 4/5 grades without lose of temperature. I mix the first ingredients with 80% of water and in the last i add salt and rest of water. When dough is done ( at temperature of 22/24) i leave at RT for 1 hours to activate yeast. After mass in frigde for a lot of time(48h minimun). every 24h in fridge i rigenerate the mass and put again in fridge.5 hours before baking i do balls and leave at RT. When all balls are proofed , i stretch in pan and put in oven at 310 grades. Search Videos of Pino Arletto.... the real best Pizzamakers for Pizza alla Romana

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

Antilife · « **Reply #59 on:** February 11, 2017, 04:18:40 AM »

Quote from: justazaguy on February 11, 2017, 03:18:00 AM

Antilife - thank you for your help! I tried to make my first pizza alla romana tonight, and i wouldnt characterize it as a success. It was a challenge working with such a wet dough, and I may have been too rough with the dough trying to fold it and shape it on day 1, and the day 2 reshaping. In the end the dough never really rose in the oven. There was no oven spring really, and the pizza cooked as thin, dense bread. I did 48hrs CF, using .075% ADY, and 80% hydration. I will keep trying, as I strive to make something like you're making!

Pizza alla Romana is only manuallity and dough management... try and try and Pizza will be better. You are right... it's a challange