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Author Topic: Pizza alla Romana  (Read 43413 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

Offline hotsawce

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Re: Pizza alla Romana
« Reply #341 on: October 18, 2019, 07:42:22 PM »
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?

Offline Antilife

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Re: Pizza alla Romana
« Reply #342 on: October 18, 2019, 08:29:30 PM »
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

Offline hotsawce

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Re: Pizza alla Romana
« Reply #343 on: October 18, 2019, 09:43:13 PM »
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

Offline hotsawce

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Re: Pizza alla Romana
« Reply #344 on: November 01, 2019, 10:22:59 PM »
Does anyone uses malted flour for this style, or is it typically unmalted flour?

I had caputo red flour and since itís higher protein I thought Iíd give it a shot. It was really pale and not great compared to the KABF Iíve been using.

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


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Offline Antilife

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Re: Pizza alla Romana
« Reply #345 on: November 02, 2019, 03:27:44 AM »
Does anyone uses malted flour for this style, or is it typically unmalted flour?

I had caputo red flour and since itís higher protein I thought Iíd give it a shot. It was really pale and not great compared to the KABF Iíve 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.

Offline readefoong

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Re: Pizza alla Romana
« Reply #346 on: November 06, 2019, 07:13:38 AM »
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 😁
Stay steezy, pizza people.
Reade

Offline Antilife

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Re: Pizza alla Romana
« Reply #347 on: November 06, 2019, 07:41:54 AM »
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.

Offline kaham47

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Re: Pizza alla Romana
« Reply #348 on: January 09, 2020, 12:53:52 PM »
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

Offline Antilife

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Re: Pizza alla Romana
« Reply #349 on: January 09, 2020, 07:31:06 PM »
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.



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Offline kaham47

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Re: Pizza alla Romana
« Reply #350 on: January 11, 2020, 01:10:39 PM »
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.

Offline Antilife

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Re: Pizza alla Romana
« Reply #351 on: February 11, 2020, 09:28:45 AM »
Usual and simple dough that i make Every day in my Lab and Reselling

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/2020/02/02/ogni-maledetto-giorno/
Facebook: www.facebook.com/0059StefanoCiccarelli


Offline Antilife

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Re: Pizza alla Romana
« Reply #352 on: March 15, 2020, 02:44:49 PM »
Pizza in Pala Romana

100 Denti Crokkia
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)


More photoshop and infos: http://www.0059.it/2020/03/15/alziamo-le-pale-e-combattiamo/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline DoouBall

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Re: Pizza alla Romana
« Reply #353 on: May 21, 2020, 12:24:23 PM »
Pizza in Pala Romana

100 Denti Crokkia
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)


More photoshop and infos: http://www.0059.it/2020/03/15/alziamo-le-pale-e-combattiamo/
Facebook: www.facebook.com/0059StefanoCiccarelli

Beautiful pizza as always. If you have 48h or longer to make Pizza in Pala, do you prefer a direct dough like this one, or do you prefer a biga based dough? I have seen a number of biga based doughs on your thread - seems like you mostly use them for shorter fermentation times? Thanks,

Alex
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Antilife

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Re: Pizza alla Romana
« Reply #354 on: May 22, 2020, 12:31:06 AM »
Beautiful pizza as always. If you have 48h or longer to make Pizza in Pala, do you prefer a direct dough like this one, or do you prefer a biga based dough? I have seen a number of biga based doughs on your thread - seems like you mostly use them for shorter fermentation times? Thanks,

Alex
Yes Doouball, i use preferments to accelerate doughs. If i have no time for usual 48h or no space in fridge i use preferments and RT to make pizza

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Offline DoouBall

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Re: Pizza alla Romana
« Reply #355 on: May 22, 2020, 11:06:09 AM »
Yes Doouball, i use preferments to accelerate doughs. If i have no time for usual 48h or no space in fridge i use preferments and RT to make pizza

Thanks Stefano! I have been enjoying using biga together with fridge ferment of the bulk and dough balls and it is definitely a bit harder because the dough blows up aggressively in the fridge, unlike direct dough, and I have to fold it to prevent it from exploding. Taste is nice though.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Antilife

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Re: Pizza alla Romana
« Reply #356 on: June 19, 2020, 06:09:20 AM »
Whole Wheat Pala Romana:

100% Denti Infibra+
85% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)

More photoshop and infos: http://www.0059.it/2020/06/19/integralismo-pala/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline amolapizza

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Re: Pizza alla Romana
« Reply #357 on: June 19, 2020, 04:52:17 PM »
Mannagia, 85% with whole wheat flour!  Congratulations!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Antilife

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Re: Pizza alla Romana
« Reply #358 on: June 19, 2020, 08:14:18 PM »
Mannagia, 85% with whole wheat flour!  Congratulations!
Mannaggia is fantastic ... Thanks

Online Pizza_Not_War

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Re: Pizza alla Romana
« Reply #359 on: June 21, 2020, 04:39:17 PM »
I attempted the whole wheat version with Bobs Redmill Organic WW. It was delicious, but really lacked the crumb structure on your pics. It was also really easy to handle for an 85% hydration. I suspect our WW is different than what you used.

Didn't think of pictures till it was gone and was a bit underwhelmed by the look of it.

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