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Author Topic: Pizza alla Romana  (Read 31997 times)

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Offline hotsawce

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Re: Pizza alla Romana
« Reply #340 on: September 16, 2019, 12:12:05 AM »
Thank you! I'm finding this a fun style to learn. Now, shaping the balls for me is a totally different story. They don't look nearly as smooth or tight as Bonci's dough but that likely comes with practice.


1) 30 to 50%
2) as poofy as possible
3) doughs are really similar (big difference is rice flours). The baking make the difference between pala e teglia

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