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Author Topic: Pizza alla Romana  (Read 28341 times)

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Offline Antilife

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Re: Pizza alla Romana
« Reply #280 on: January 22, 2019, 02:42:18 PM »
Rustic Flavos

Offline Antilife

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Re: Pizza alla Romana
« Reply #281 on: January 28, 2019, 07:56:06 PM »
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

after a Neapolitan Course, Pala Romana is perfect

More photoshop and infos: http://www.0059.it/2019/01/29/le-mille-sfaccettature-della-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
« Last Edit: January 28, 2019, 07:59:01 PM by Antilife »

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #282 on: January 29, 2019, 11:24:10 AM »
Thanks for all the help, it's fascinating to learn about all the variables which lead to great pizza :-)

Regarding ovens, do you think there's much difference between an electric pizza oven and a (professional) convection oven?

And you start out with about 65% hydros + all flour and fresh yeast? And you add salt & olive oil later?

Regards

Offline Antilife

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Re: Pizza alla Romana
« Reply #283 on: January 29, 2019, 11:35:37 AM »
Thanks for all the help, it's fascinating to learn about all the variables which lead to great pizza :-)

Regarding ovens, do you think there's much difference between an electric pizza oven and a (professional) convection oven?


Baking in a convection oven is another kind of baking.....in italy we  say : is another world. I used in some consultings and i changed some variables of baking. Rotor and other kind of convection change completly while baking pizza.

And you start out with about 65% hydros + all flour and fresh yeast? And you add salt & olive oil later?

Regards
yes, salt ,other part of water and oil

Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #284 on: January 30, 2019, 04:49:01 AM »
Salve Antilife,

I donīt think it can`t get any better. Fantastic looking pizze again.
Do you use Autolyse, and if, for how long? Do you let the dough rise for a while at room temperature before you put it in the fridge?

Kind Regards
Pete

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Offline Antilife

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Re: Pizza alla Romana
« Reply #285 on: January 30, 2019, 05:05:38 AM »
Hi Pete, i don't use autolyse because flours that i use doesn t need of this technic. After the mix I  leave mass at RT for 1 or 2 hour(winter)

Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #286 on: January 30, 2019, 07:00:41 AM »
Thank you very much for your answer! Saw pictures of your other pizzas on your website. Amazing!

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #287 on: January 31, 2019, 09:11:24 AM »
So much to learn and see! Your work is impressive and consistent.. especially those airholes :) so airy and large. Very nice indeed.

So I sent a local bakery a question regarding W-value of flour (for the W320-W360 Tipo 1 flour) and they told me "W-value" is only used in Italy.
They said I should look for high protein wheat flours (+- 15%). They said its comparable.

Would you agree?

Thanks

EDIT: It isn't "Tipo 1"  flour, but would Manitoba flour tipo 0 also work? For example the ones from Pivetti or Spadoni.

« Last Edit: January 31, 2019, 10:30:16 AM by matthew_man93 »

Offline Antilife

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Re: Pizza alla Romana
« Reply #288 on: January 31, 2019, 11:21:17 AM »
So much to learn and see! Your work is impressive and consistent.. especially those airholes :) so airy and large. Very nice indeed.

So I sent a local bakery a question regarding W-value of flour (for the W320-W360 Tipo 1 flour) and they told me "W-value" is only used in Italy.
They said I should look for high protein wheat flours (+- 15%). They said its comparable.

Would you agree?

Thanks

EDIT: It isn't "Tipo 1"  flour, but would Manitoba flour tipo 0 also work? For example the ones from Pivetti or Spadoni.


Yes  Matthew, W-value is only used here in Italy, but i think that this value is senseless because every flour need to be understended and knowed. In really case is usefull, because here in italy exist some weak flours, but with an high % of protein  .....i.e.  W70 - protein 14%.
Anyway every flour with W 320-360 is perfect for Teglia Romana 48h.
I used for long time high % of manitoba flour. If you find a Manitoba with a good taste use it without problem. In my own opinion more flour is clean and the better it is to taste .......often added gluten, and other improvers make the flour more anonymous

Offline Pete-zza

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Re: Pizza alla Romana
« Reply #289 on: January 31, 2019, 02:48:05 PM »
Matthew,

I agree with Antilife, but as a generalization the W value tends to rise with the strength of the flour. See, for example, Reply 15 at:

https://www.pizzamaking.com/forum/index.php?topic=4986.msg42545#msg42545

Peter

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Offline Antilife

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Re: Pizza alla Romana
« Reply #290 on: January 31, 2019, 03:06:18 PM »
This "famous" Italian value Table is one of the most stupid Table ever created. W-value is useful only to choose a kind of Flour i need, as you out of italy use % of protein

Offline Antilife

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Re: Pizza alla Romana
« Reply #291 on: February 10, 2019, 06:05:40 PM »
10% Semolina
70% Denti Zero+ w340
10% Denti Zero+ w250
10% Denti Infibra Tipo1  w380
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

proof of Toppings for our resale

More photoshop and infos: http://www.0059.it/2019/02/10/la-qualita-in-produzione/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline matthew_man93

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Re: Pizza alla Romana
« Reply #292 on: February 11, 2019, 07:01:04 PM »
Great bake!  I was wondering about Teglia/Romana in general: Is there usually a crispy bottom? And how long do you bake it?

Thanks :)

Offline matheusamorim

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Re: Pizza alla Romana
« Reply #293 on: February 11, 2019, 10:48:25 PM »
Hi folks!
All the evo, yeast, salt and sugar percentages are related to flour, water or the entire receipt? Thanks!

Offline Antilife

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Re: Pizza alla Romana
« Reply #294 on: February 12, 2019, 01:35:10 AM »
Great bake!  I was wondering about Teglia/Romana in general: Is there usually a crispy bottom? And how long do you bake it?

Thanks :)
Yes Mathew,crispy bottom is important in teglia romana
I bake total 11/12 minutes
« Last Edit: February 12, 2019, 08:21:11 AM by Antilife »

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Offline Antilife

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Re: Pizza alla Romana
« Reply #295 on: February 12, 2019, 01:35:23 AM »
Hi folks!
All the evo, yeast, salt and sugar percentages are related to flour, water or the entire receipt? Thanks!
Yes Matheus

Offline Liornfib

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Re: Pizza alla Romana
« Reply #296 on: February 14, 2019, 06:09:54 AM »
Such an amazing post! Thanks for all who take part.

I had my try with a taglia pizza. Tried it with t550 German. Came out nice and chrispy, but not open enough crumb.

Will look further for the correct flour, will opt my hydration and technic and try again with all I have learned here.

Offline Antilife

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Re: Pizza alla Romana
« Reply #297 on: February 14, 2019, 06:32:55 AM »
Such an amazing post! Thanks for all who take part.

I had my try with a taglia pizza. Tried it with t550 German. Came out nice and chrispy, but not open enough crumb.

Will look further for the correct flour, will opt my hydration and technic and try again with all I have learned here.
Managing the dough and correct phases balls and stretching are really important

Offline matheusamorim

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Re: Pizza alla Romana
« Reply #298 on: February 14, 2019, 10:00:07 PM »
Yes Matheus

hahaha i'm sorry, i did not express myself properly.
What i tried to ask was:
How do you calculate percentages?
It's based on:

1) Flour?
2) Water? or
3) Entire receipt?

I want to share my experience and don't know how.
Sorry and thank you!

Offline Antilife

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Re: Pizza alla Romana
« Reply #299 on: February 15, 2019, 01:04:24 AM »
hahaha i'm sorry, i did not express myself properly.
What i tried to ask was:
How do you calculate percentages?
It's based on:

1) Flour?
2) Water? or
3) Entire receipt?

I want to share my experience and don't know how.
Sorry and thank you!
My %s are based on flour

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