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Author Topic: Pizza alla Romana  (Read 23648 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #240 on: October 21, 2018, 12:35:32 PM »
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

Exploring Toppings


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Offline parallei

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Re: Pizza alla Romana
« Reply #241 on: October 28, 2018, 08:03:10 PM »
I'm still working on this. :(

This dough was made with Kyrol Flour, about 14% Protein.  75% HR, 2.5% Salt, 0.5% IDY, and 2% EVOO. Twenty hours in the fridge and four hours at room temp. 

Offline norcoscia

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Re: Pizza alla Romana
« Reply #242 on: October 28, 2018, 08:27:20 PM »
Wow, perfect - time to drop the mic parallei......
Norm

Offline parallei

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Re: Pizza alla Romana
« Reply #243 on: October 28, 2018, 08:40:21 PM »
Wow, perfect - time to drop the mic parallei......

Thanks Norm.  Repeatability is an issue!

I think, maybe, I discovered something for myself yesterday.  I use a Bosch Universal Pro and it does a pretty good job with higher hydration doughs.  In an effort to keep finished dough temps down, I've taken to using fridge temp water (36F in my case).  Yesterday, I used fridge temp water and roughly mixed all the flour and 90% of the water and popped it into the fridge for 30 mins before continuing.  This cold rest seemed to really make incorporating the rest of the water much easier.

I'll try it again next week.

Offline Yael

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Re: Pizza alla Romana
« Reply #244 on: October 28, 2018, 11:40:48 PM »
Thanks Norm.  Repeatability is an issue!

I think, maybe, I discovered something for myself yesterday.  I use a Bosch Universal Pro and it does a pretty good job with higher hydration doughs.  In an effort to keep finished dough temps down, I've taken to using fridge temp water (36F in my case).  Yesterday, I used fridge temp water and roughly mixed all the flour and 90% of the water and popped it into the fridge for 30 mins before continuing.  This cold rest seemed to really make incorporating the rest of the water much easier.

I'll try it again next week.

Yes that's what I've been thinking as well, keep it "cold". Recently when I tried high hydration dough with my home mixer, the result wasn't good and the finished dough temp was quite high (26-27°C), resulting in a dough that was too soft. Needs to be stiffer. Thank you for sharing your tips.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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Offline jsaras

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Re: Pizza alla Romana
« Reply #245 on: October 29, 2018, 10:34:10 AM »
I'm still working on this. :(

This dough was made with Kyrol Flour, about 14% Protein.  75% HR, 2.5% Salt, 0.5% IDY, and 2% EVOO. Twenty hours in the fridge and four hours at room temp.

Looks like you got it worked out to me!
Things have never been more like today than they are right now.

Offline parallei

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Re: Pizza alla Romana
« Reply #246 on: October 29, 2018, 10:58:37 AM »

Looks like you got it worked out to me!

jsaras - your PM inbox is full! I want to pm you about your camera recommendation.

Offline norcoscia

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Re: Pizza alla Romana
« Reply #247 on: October 29, 2018, 11:43:31 AM »
I don't know if you have seen it but I have a dough, sauce and cheese online calculator (link below). At some point I would like to add an example page that displays photos of the various styles of pizza.

It will be a while before I can get that part working but I would like to use your last picture as an example of a Pizza alla Romana pie.

If OK with you, could you send me a high resolution version of that photo?

www.mypizzamaster.com
Norm

Offline Antilife

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Re: Pizza alla Romana
« Reply #248 on: November 03, 2018, 01:04:09 AM »
I'm still working on this. :(

This dough was made with Kyrol Flour, about 14% Protein.  75% HR, 2.5% Salt, 0.5% IDY, and 2% EVOO. Twenty hours in the fridge and four hours at room temp.
Take careful while stretching! How many grams of dough for pan? Remember that the formula is the Area/2! 

Offline jsaras

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Re: Pizza alla Romana
« Reply #249 on: November 03, 2018, 09:27:31 AM »
jsaras - your PM inbox is full! I want to pm you about your camera recommendation.

I’ll get right on that!
Things have never been more like today than they are right now.

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Offline parallei

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Re: Pizza alla Romana
« Reply #250 on: November 03, 2018, 11:20:16 AM »
Take careful while stretching!

I'm trying, I'm trying! ;D

How many grams of dough for pan? Remember that the formula is the Area/2! 

600g in my 30 cm x 40 cm, Paderno blue steel pan.  Just like you, the man, say!

Offline norcoscia

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Re: Pizza alla Romana
« Reply #251 on: November 03, 2018, 11:39:27 AM »
I'm trying, I'm trying! ;D

600g in my 30 cm x 40 cm, Paderno blue steel pan.  Just like you, the man, say!

Thats is -- Dough TF = (0.1198) - no pencil and paper necessary - www.mypizzamaster.com
Norm

Offline Antilife

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Re: Pizza alla Romana
« Reply #252 on: November 07, 2018, 03:51:30 PM »
100% Denti Nerissima (Rye base)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

Offline jsaras

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Re: Pizza alla Romana
« Reply #253 on: November 07, 2018, 04:57:15 PM »
100% Denti Nerissima (Rye base)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

I didn't think that was possible with rye flour.  Outstanding!
Things have never been more like today than they are right now.

Offline Antilife

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Re: Pizza alla Romana
« Reply #254 on: November 08, 2018, 12:40:59 PM »
I didn't think that was possible with rye flour.  Outstanding!
Thanks jsaras, Nerissima is a mix of flour, rye, wheat and seeds, is really hard to reach high hydros, but is possible. Whit 100% Rye is impossible

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