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Author Topic: Pizza alla Romana  (Read 28875 times)

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Offline faksimile

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Re: Pizza alla Romana
« Reply #260 on: November 25, 2018, 04:47:53 PM »
Hi all,

I am struggling to obtain a decent teglia and the reason might be that i am using the wrong flour.
I am living in belgium so that's the "best" flour I've found so far

I am mixing 60% Surprima, 30% manitoba and 10% semolina with 75% hydration. Even if I am using a kitchen-aid style dough mixer, I've trouble to "close" the dough as seen in some of the videos in the thread.  I add 60% water at the beginning + 10% with CY after 6 min + 5% with salt after approximately 8 min. After the mixing, the dough is super wet, not elastic (the gluten structure break down super easily) and it does not come together. Not sure if i am not mixing it enough (i am using spiral for about 13-15 min in total), the flour used is too weak or the hydration is too high.  Any advice is welcome!

Many thanks



Offline Antilife

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Re: Pizza alla Romana
« Reply #261 on: November 25, 2018, 06:42:16 PM »
try to mixx using one hour of autolyse.

Offline Antilife

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Re: Pizza alla Romana
« Reply #262 on: November 26, 2018, 12:49:07 AM »
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

after a wonderful Panettone Course

More photoshop and infos: http://www.0059.it/2018/11/26/panettoni-veneziane-e-pale/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline faksimile

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Re: Pizza alla Romana
« Reply #263 on: November 26, 2018, 06:00:17 AM »
try to mixx using one hour of autolyse.

Thanks for the suggestion! Will try in the next batch. Just a quick question: do you think that the flours that i am using are "too weak". Should i look for something with more proteins?

Offline Rolls

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Re: Pizza alla Romana
« Reply #264 on: November 26, 2018, 10:49:14 AM »
after a wonderful Panettone Course

More photoshop and infos: http://www.0059.it/2018/11/26/panettoni-veneziane-e-pale/
Facebook: www.facebook.com/0059StefanoCiccarelli

Antilife,

I just wanted to say I enjoyed reading your blog entry on the panettone course.  You are as talented a writer as you are a baker.  Good luck at the Laboratorio.  I really wish I could participate in these events.


Rolls
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Offline hotsawce

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Re: Pizza alla Romana
« Reply #265 on: November 30, 2018, 12:54:37 AM »
It's tough to get the style right. I've actually seen a few bread bakers making amazing Al Taglio - and I think that's because both bread dough and al taglio dough are similar. Highly hydrated, gently handled, baked at a lower temp for a longer period of time, but also that the Al Taglio is usually topped midway through or at the end of the bake.

I’ve been working on some pizza in teglia style pies lately. Very mixed results buts it’s fun trying something different.

Offline Antilife

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Re: Pizza alla Romana
« Reply #266 on: January 08, 2019, 09:03:36 PM »
Antilife,

I just wanted to say I enjoyed reading your blog entry on the panettone course.  You are as talented a writer as you are a baker.  Good luck at the Laboratorio.  I really wish I could participate in these events.


Rolls
Thanks Rolls, I hope to see you soon

Offline Antilife

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Re: Pizza alla Romana
« Reply #267 on: January 08, 2019, 09:25:29 PM »
New Year Pizza......

90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

he balls needed more time but I had to stretch and bake with dough not ready

More photo and infos: http://www.0059.it/2019/01/04/nuovo-anno-vecchie-tradizioni/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: January 09, 2019, 01:18:24 AM by Antilife »

Offline Jackitup

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Re: Pizza alla Romana
« Reply #268 on: January 08, 2019, 10:29:37 PM »
Your pies are consistently freaking spectacular, simply amazing!!!
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline Yael

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Re: Pizza alla Romana
« Reply #269 on: January 09, 2019, 12:13:46 AM »
Next time we were in Avignon we are going to have to take a trip over to try some of these beautiful dishes you are making.

Do you often go to Avignon? My hometown is not far away ^^
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Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #270 on: January 10, 2019, 03:12:18 PM »
Hi Antilife,
your pizze are real masterpieces. Could you please tell me what`s the temperature of your CF?
Kind Regards
Peter

Offline Antilife

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Re: Pizza alla Romana
« Reply #271 on: January 10, 2019, 03:25:43 PM »
Hi Antilife,
your pizze are real masterpieces. Could you please tell me what`s the temperature of your CF?
Kind Regards
Peter
Thanks Pete, my CF is 3°C.

Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #272 on: January 11, 2019, 07:45:00 AM »
Thanks Pete, my CF is 3°C.
Thank you very much! Temp in my fridge is about 7°; I´ll try to follow your recipe with a little bit less yeast then.

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #273 on: January 21, 2019, 05:04:18 PM »
Thanks so much for sharing your expertise and experiences on making better pizza's :-)

Your pictures struck me, they look fantastic. You can almost taste them :-D

On your website you're recommending a 10/30/60 distribution of semolina, soft wheat (high W) and soft wheat 0/00, as a general rule, right?
In the Netherlands I have access to flours like Girasole W320-360, Caputo Rossa W300-320 or Spadoni PZ4 for example. Are these recommendable high W flours?
For semolina grana tenero I've found MOLISANA Semola di grano duro rimacinata. Have you tried this semolina flour?
And lastly for a soft wheat flour could I also use Caputo Pizzeria?

Sorry for so many questions, but I'd love to learn about this style!

Thanks,
Matthijs

Offline Antilife

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Re: Pizza alla Romana
« Reply #274 on: January 21, 2019, 05:08:59 PM »
Hi Matthew, i tryed all these flours.
PIVETTI Girasole is fantastic... The best ot three. Molisana semolina is right, you can use without problem.
Thanks for your words.

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Offline matthew_man93

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Re: Pizza alla Romana
« Reply #275 on: January 22, 2019, 07:47:34 AM »
Thanks for the advice.

So for example 10% Molisana; 60% Girasole; and 30% soft wheat flour?
Any recommendations for soft wheat? Could I use Caputo Pizzeria 00? Or do you only advise to use "typo 0" or typo 1"?


Offline Antilife

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Re: Pizza alla Romana
« Reply #276 on: January 22, 2019, 08:09:03 AM »
PIVETTI Girasole is soft wheat.
You can use :
10% Semolina
70/80% PIVETTI Girasole
10/20 Caputo Tipo1.... Not 00

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #277 on: January 22, 2019, 09:22:06 AM »
I was wondering why you choose for tipo 1 instead of tipo 0/00? Does it give the dough more structure?
Hope I'll can find some. Otherwise I'll try to find the french or german version (type 65 in France or type 812 in Germany).

Kind regards


Offline Antilife

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Re: Pizza alla Romana
« Reply #278 on: January 22, 2019, 12:32:38 PM »
Not Caputo 00..... PIVETTI is a 00

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #279 on: January 22, 2019, 02:15:27 PM »
10/20 Caputo Tipo1.... Not 00

Hm ??? But why do you choose for tipo 1? Does it give better taste or crumb?

sorry for the confusion  ::)

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