Pizza alla Romana

[hotsawce]

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

[hotsawce]

Antilife,

Your tips have helped me a lot and my pala style pies are getting much better.

I had a question about how long you keep the dough in balls. Some places, like Roscioli and Sullivan Street Bakery seem to form balls 10 to 30 minutes before use. Other places, like Bonci, seem to form balls and will hold them for a while.

Which method do you prefer and why?

[Antilife]

Antilife,

Your tips have helped me a lot and my pala style pies are getting much better.

I had a question about how long you keep the dough in balls. Some places, like Roscioli and Sullivan Street Bakery seem to form balls 10 to 30 minutes before use. Other places, like Bonci, seem to form balls and will hold them for a while.

Which method do you prefer and why?

I give 5 hours RT to ball before baking

[hotsawce]

This is pretty much right on with my timeline given the stage of the bulk - thanks! (Have been holding the bulk cold for logistical reasons so I'm forming the balls cool - it takes about 5 hours for them to fully warm and expand a bit.)

That being said, the bake on my pizza bianca has been somewhat uneven - mostly some thin bubbles, runaway bubbles, or uneveness. I think it may be due to my dimpling of the pizza - should the dimpling be relatively light, or pretty forceful and a lot of dimples?

I've been doing very gentle dimples and just enough to get it to size.

I give 5 hours RT to ball before baking

[hotsawce]

Does anyone uses malted flour for this style, or is it typically unmalted flour?

I had caputo red flour and since it’s higher protein I thought I’d give it a shot. It was really pale and not great compared to the KABF I’ve been using.

Does anyone have any thoughts on malted vs unmalted flour for Taglio/Pala/Pinsa?

[Antilife]

Does anyone uses malted flour for this style, or is it typically unmalted flour?

I had caputo red flour and since it’s higher protein I thought I’d give it a shot. It was really pale and not great compared to the KABF I’ve been using.

Does anyone have any thoughts on malted vs unmalted flour for Taglio/Pala/Pinsa?

I use Diastasic Malt when i make Teglia with 100% Biga to compensate the long hours of fermentation.

[readefoong]

Hi Antlife,

Can you or anyone explain the difference between Pizza alla Romana, foccacia and sfincione please?

Your pizzas look great, love the crumb structure 😁

[Antilife]

Hi Antlife,

Can you or anyone explain the difference between Pizza alla Romana, foccacia and sfincione please?

Your pizzas look great, love the crumb structure

Hi readefoong,
Differences are really simple.
Pizza alla romana levain in ball, after stretch in pan and bake while focaccia and sfincione levain directly in pan.

[kaham47]

Hi,

Most of the dough formula for pizza alla romana I see here seem to call for 0,7% yeast, no matter what the (cold) fermentation time is. Does it not matter ?

Thank you for your insight.

KH

[Antilife]

Hi,

Most of the dough formula for pizza alla romana I see here seem to call for 0,7% yeast, no matter what the (cold) fermentation time is. Does it not matter ?

Thank you for your insight.

KH

Yeast is calculated on fermentation at RT. In my opinion COLD Fermentation is maturation of dough and yeast need to stay in Stasis Mode, with a low progression ( very low) of fermentation.

[kaham47]

Yeast is calculated on fermentation at RT. In my opinion COLD Fermentation is maturation of dough and yeast need to stay in Stasis Mode, with a low progression ( very low) of fermentation.

It makes a lot of sense ! Thank you Antilife.