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Author Topic: Pizza alla Romana  (Read 38294 times)

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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.
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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.

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%

the proof is in the pizza

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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 »

Offline Antilife

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Re: Pizza alla Romana
« 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)
« Last Edit: January 22, 2017, 09:28:03 AM by Antilife »

Online Pete-zza

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Re: Pizza alla Romana
« 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

Online Pete-zza

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Re: Pizza alla Romana
« Reply #49 on: January 22, 2017, 09:00:23 AM »
The rest:


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Offline Antilife

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Re: Pizza alla Romana
« Reply #50 on: January 22, 2017, 09:27:22 AM »
Thanks Pete-zza.. with Tapatalk doesn't works and with PC others problems!!

Offline Pizza Baker

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Re: Pizza alla Romana
« 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
Jim

Offline Antilife

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Re: Pizza alla Romana
« Reply #52 on: January 23, 2017, 08:01:56 AM »
Pizza Baker i use Blue Iron pans 30cmx40cm

Offline pizapizza

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Re: Pizza alla Romana
« Reply #53 on: January 23, 2017, 12:57:58 PM »
nice crumb

Offline justazaguy

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Re: Pizza alla Romana
« 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!

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Offline Antilife

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Re: Pizza alla Romana
« Reply #55 on: February 07, 2017, 11:06:21 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
« Last Edit: February 07, 2017, 11:09:38 PM by Antilife »

Offline Pizza Baker

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Re: Pizza alla Romana
« Reply #56 on: February 08, 2017, 07:50:35 AM »
Great video.
« Last Edit: February 08, 2017, 07:54:27 AM by Pizza Baker »
Jim

Offline Antilife

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Re: Pizza alla Romana
« Reply #57 on: February 08, 2017, 07:53:44 AM »
What is the dough weight for that size pan?
600 gr

Offline justazaguy

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Re: Pizza alla Romana
« Reply #58 on: February 11, 2017, 03:18:00 AM »
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!

Offline Antilife

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Re: Pizza alla Romana
« Reply #59 on: February 11, 2017, 04:18:40 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

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