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Author Topic: Pizza alla Romana  (Read 29758 times)

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Offline ira

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Re: Pizza alla Romana
« Reply #300 on: February 15, 2019, 07:41:25 PM »
hahaha i'm sorry, i did not express myself properly.
What i tried to ask was:
How do you calculate percentages?

Everything is listed as the percentage weight of flour, so if you use 1 kilo of flour and 600 grams of water, flour is listed as 100%, water as 60%.

Ira

Offline matheusamorim

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Re: Pizza alla Romana
« Reply #301 on: February 17, 2019, 12:07:09 AM »
Everything is listed as the percentage weight of flour, so if you use 1 kilo of flour and 600 grams of water, flour is listed as 100%, water as 60%.

Ira

Ok, understood!
Thank you!

Offline Antilife

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Re: Pizza alla Romana
« Reply #302 on: March 03, 2019, 06:07:14 PM »
Usual dough...... test on toppings

Finally we are ready to build our first Teglia Romana reseller. The name is FERMENTUM that mean Sourdough in latin

10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

More photoshop and infos: http://www.0059.it/2019/03/04/siamo-tutto-un-fermentum/

here you can find some photos during my last Teglia Romana course:  http://www.0059.it/2019/02/25/consulenzecorsi-e-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline medium.rare

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Re: Pizza alla Romana
« Reply #303 on: March 14, 2019, 01:37:21 PM »
Antilife, your Pizze look gorgeous!
I recently bought a P134H LE and when I saw this thread yesterday I immediately bought a fitting sheet pan. I have to give this a try over the weekend  ;D
When do you put the tomato sauce on the dough? Before baking or after a couple of minutes?

Offline Antilife

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Re: Pizza alla Romana
« Reply #304 on: March 14, 2019, 01:47:36 PM »
Antilife, your Pizze look gorgeous!
I recently bought a P134H LE and when I saw this thread yesterday I immediately bought a fitting sheet pan. I have to give this a try over the weekend  ;D
When do you put the tomato sauce on the dough? Before baking or after a couple of minutes?
Tomatoes before baking. After the first baking, add mozzarella and finish baking for 3/4 minutes

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Online Yael

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Re: Pizza alla Romana
« Reply #305 on: March 14, 2019, 08:49:43 PM »
Antilife,

I've got a question, and I think you'll be able to give me a reply. Well, a couple of questions, about pala and teglia style.

I read before in this very thread that you said there were "teglia a la romana", and "teglia classica". Can you describe the difference(s)?
Are there the same classification with pala ? "Pala classica" and "pala a la romana"? Because I already read "pizza pala a la romana" in some Italian website.

And basically, my main question, is there a difference in the dough between pala and teglia?? You made pizza pala in this thread before, and the dough formula and procedure was the same as when you make teglia.
When I make these styles, I also make the same dough, and I just bake it differently.

Why these questions, because some of my friends told me those 2 styles pala/teglia were totally different, l'impasto was different. And I think it's not. Let me know what you think about it, thanks a lot.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Antilife

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Re: Pizza alla Romana
« Reply #306 on: March 15, 2019, 01:09:44 AM »
Antilife,

I've got a question, and I think you'll be able to give me a reply. Well, a couple of questions, about pala and teglia style.

I read before in this very thread that you said there were "teglia a la romana", and "teglia classica". Can you describe the difference(s)?
Are there the same classification with pala ? "Pala classica" and "pala a la romana"? Because I already read "pizza pala a la romana" in some Italian website.

And basically, my main question, is there a difference in the dough between pala and teglia?? You made pizza pala in this thread before, and the dough formula and procedure was the same as when you make teglia.
When I make these styles, I also make the same dough, and I just bake it differently.

Why these questions, because some of my friends told me those 2 styles pala/teglia were totally different, l'impasto was different. And I think it's not. Let me know what you think about it, thanks a lot.
Difference are really simple;
Exist Teglia Clsssica,Teglia Romana and Pizza in Pala.
TR and PP use similiar high hydros dough but are baking differently...PP is baking like Neapolitan but at 310 degree,These dough levain in balls, stretch fast and baked. TC is completly different because the balls phase is short and levain all the timein the pan, using a low hydros dough similar to neapolitan dough.you can find rhese difference reading previous post in this thread

Online Yael

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Re: Pizza alla Romana
« Reply #307 on: March 15, 2019, 01:38:54 AM »
Difference are really simple;
Exist Teglia Clsssica,Teglia Romana and Pizza in Pala.
TR and PP use similiar high hydros dough but are baking differently...PP is baking like Neapolitan but at 310 degree,These dough levain in balls, stretch fast and baked. TC is completly different because the balls phase is short and levain all the timein the pan, using a low hydros dough similar to neapolitan dough.you can find rhese difference reading previous post in this thread

Ok that confirms what I thought, thank you very much.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Antilife

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Re: Pizza alla Romana
« Reply #308 on: March 17, 2019, 06:29:50 PM »
Pala Romana in Double Dough:

100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(42CF+6RT)

100% Denti Mammmŕ
85% hydros
0,8% fresh yeast
2% Evo
2,5% Salt
48h(42CF+6RT)

Pizza is SlowFood

More photos and infos: http://www.0059.it/2019/03/17/new-bakery-lab-e-fermentum/

Facebook: www.facebook.com/0059StefanoCiccarelli

« Last Edit: March 17, 2019, 06:35:40 PM by Antilife »

Offline matheusamorim

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Re: Pizza alla Romana
« Reply #309 on: March 18, 2019, 12:53:52 PM »
Antilife, i have some questions:

- All your pala / teglia pizzas are baked in two phases?
- After these two phases, is it possible to warm a slice without losing quality?
- Do you put toppings like spinach or parma (which is usually served raw) on slice warm up?

I'm asking all these because i see many places selling teglia / pala in showcases, already fully mounted, and they still put the slice in the oven when you buy.

Thank you!



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Offline Antilife

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Re: Pizza alla Romana
« Reply #310 on: March 18, 2019, 02:30:07 PM »


Antilife, i have some questions:

- All your pala / teglia pizzas are baked in two phases?
- After these two phases, is it possible to warm a slice without losing quality?
- Do you put toppings like spinach or parma (which is usually served raw) on slice warm up?

I'm asking all these because i see many places selling teglia / pala in showcases, already fully mounted, and they still put the slice in the oven when you buy.

Thank you!

1) yes ,  i bake teglia/Pala always in 2 phases
2)pala and teglia are better eated warmed after a lot of hours.
3) when i warm the slices, I remove each problematic ingredient like Parma and reuse after warming

Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #311 on: April 26, 2019, 03:45:45 PM »
Salve Antilife,

can you please tell me what the semolina is good for in the dough.
Does it help to bind the water or does it make the crust crunchier?

Cheers
Peter

Offline Antilife

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Re: Pizza alla Romana
« Reply #312 on: April 26, 2019, 10:20:33 PM »
Help the inner strutture, and keep the dough less boubled. In my own opinion, semolina is the Flour more important for Teglia Romana, and i need of the best Semolina that i find

Offline Pete_da_Bayer

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Re: Pizza alla Romana
« Reply #313 on: April 27, 2019, 03:17:13 AM »
Help the inner strutture, and keep the dough less boubled. In my own opinion, semolina is the Flour more important for Teglia Romana, and i need of the best Semolina that i find
Thank´s for your answer and your explanation. I have Divella Semola rimacinata. Would that be o.k.? We don´t have a big choice of semolina in Germany, but do you have any recomendations? I might look for it on our next trip to Italy.

Offline Antilife

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Re: Pizza alla Romana
« Reply #314 on: April 27, 2019, 12:20:11 PM »
Yes, is good

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Offline schneich

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Re: Pizza alla Romana
« Reply #315 on: June 02, 2019, 04:21:19 PM »
hi Antilife,

I posted this in a wrong part fo the forum, someone pointed me to you :-)


after many endeavors into pizza Napoletana I am going to do a pizza al taglio concept.
I have several questions going more into the operations side of this pizza style:

I would like to know what the shelf life of a baked and dressed pizza in the display case usually is?

do you know if the best taglio places in Rome also always offer to reheat the pieces?

do you know any new taglio chains that are starting up at the moment in the US?

what do you think of triple beam pizza, and would you think it qualifies as pp ?



cheers from cologne, Germany


torsten
« Last Edit: June 02, 2019, 04:31:16 PM by schneich »

Offline Antilife

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Re: Pizza alla Romana
« Reply #316 on: June 02, 2019, 08:45:51 PM »


hi Antilife,

I posted this in a wrong part fo the forum, someone pointed me to you :-)


after many endeavors into pizza Napoletana I am going to do a pizza al taglio concept.
I have several questions going more into the operations side of this pizza style:

I would like to know what the shelf life of a baked and dressed pizza in the display case usually is?

do you know if the best taglio places in Rome also always offer to reheat the pieces?

do you know any new taglio chains that are starting up at the moment in the US?

what do you think of triple beam pizza, and would you think it qualifies as pp ?



cheers from cologne, Germany


torsten

1) 8/12h at RT, but every Toppings change the shelf life

2) In my own opinion best pizza al taglio are Bonci ' Pizzarium and Mirko Rizzo' Pommidoro

3)No, i don' t  know, i know Bonci  Pizzarium open 2 Pizzerie

4)I don't know Triple Beam Pizza. Is really difficult that i follow pizza not made in Italy

Offline schneich

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Re: Pizza alla Romana
« Reply #317 on: June 03, 2019, 06:46:19 AM »
hi, thanks for your answers but let me specify:

what du you think for example how long the shelf life for a bufalina topped with fresh buffalo mozzarella, cherry tomatoes and fresh basil is?

and for a pizza topped with prosciutto di parma or salame or mortadella ?

at what % a normal running al teglio shop throws pizza in the garbage ??


cheers

t.


Offline Antilife

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Re: Pizza alla Romana
« Reply #318 on: June 04, 2019, 02:37:04 PM »
hi, thanks for your answers but let me specify:

what du you think for example how long the shelf life for a bufalina topped with fresh buffalo mozzarella, cherry tomatoes and fresh basil is?

and for a pizza topped with prosciutto di parma or salame or mortadella ?

at what % a normal running al teglio shop throws pizza in the garbage ??


cheers

t.

It's really Simple... Toppings withmeat and fish has a short shelf life. You can use a fridge display case to gain more hours

Offline tfox39

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Re: Pizza alla Romana
« Reply #319 on: June 15, 2019, 11:48:31 AM »

10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)


What specific kind of semolina are you using here?
« Last Edit: June 15, 2019, 11:55:07 AM by tfox39 »

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