A D V E R T I S E M E N T


Author Topic: Pizzeria ai Marmi  (Read 277 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29946
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Pizzeria ai Marmi
« on: July 08, 2019, 08:28:13 AM »
Wasn't sure where to post about Pizzeria ai Marmi, but found it interesting how many pizzas the team can knock out in such a short time, and how many pizzas can be put into that wood-fired oven at one time.  Since the pizzas don't look like real Neapolitan pizzas (even though the oven says pizza napolentana) https://www.yelp.com/biz_photos/ai-marmi-roma?select=BDqtAVLP1fmh-VWq3q81nQ  decided to post here.  The pizzas look more like a cracker style, but think they are called Roman style. https://www.yourguidetotrastevere.com/restaurants/53-pizzeria-ai-marmi

Dough from a long rope, cut then quickly balled and then rolled out.
 https://www.yelp.com/biz_photos/ai-marmi-roma?select=9nBlWN8wu1ypjqx3jCsarg
https://www.yelp.com/biz_photos/ai-marmi-roma?select=3jKhhYick0672QolzKhcQw
  https://www.yelp.com/biz_photos/ai-marmi-roma?select=PyF8sH80PWKw6_K4QSOsHg

Says on Time Out that this style of pizza is called “ crispy wood fired pizza”.

https://www.timeout.com/rome/restaurants/pizzeria-ai-marmi

https://www.yelp.com/biz_photos/ai-marmi-roma











Did anyone ever try this kind of pizza in their wood-fired oven?  Doesn't look like the pizzas are rotated in the oven, but would think if they would be there could be better consistent browning on the rim crust.

Norma

Offline Rolls

  • Registered User
  • Posts: 913
  • Location: Hogtown
  • I Love Pizza!
Re: Pizzeria ai Marmi
« Reply #1 on: July 08, 2019, 10:07:47 AM »
Norma,

Thanks for posting these videos.  This style is called Tonda Romana and typically the dough is rolled out with a rolling pin in order to get a thin and crispy texture.  The baking temperatures are lower than Neapolitan, so they are able to load up the oven with more pizzas.  Bake time also longer compared to Neapolitan.



Rolls
"I'm sure it's good... I just have the palate of a toddler."   - DreamingOfPizza

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29946
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Pizzeria ai Marmi
« Reply #2 on: July 08, 2019, 10:37:36 AM »
Norma,

Thanks for posting these videos.  This style is called Tonda Romana and typically the dough is rolled out with a rolling pin in order to get a thin and crispy texture.  The baking temperatures are lower than Neapolitan, so they are able to load up the oven with more pizzas.  Bake time also longer compared to Neapolitan.



Rolls

Thanks so much Rolls, for all of the information.   :)

Norma

Offline amolapizza

  • Registered User
  • Posts: 364
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: Pizzeria ai Marmi
« Reply #3 on: July 08, 2019, 01:26:24 PM »
If you are interested in trying, I made this style for the first time a while ago.  I'll surely make them again, as they are also very good.  You'll find a recipe and some other info here: https://www.pizzamaking.com/forum/index.php?topic=52331.msg576101#msg576101
Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria (Blue Bag), Mutti S. Marzano (DOP) :)

Offline norma427

  • Lifetime Member
  • *
  • Posts: 29946
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
Re: Pizzeria ai Marmi
« Reply #4 on: July 08, 2019, 08:24:23 PM »
If you are interested in trying, I made this style for the first time a while ago.  I'll surely make them again, as they are also very good.  You'll find a recipe and some other info here: https://www.pizzamaking.com/forum/index.php?topic=52331.msg576101#msg576101

Thanks so much amolapizza!  :)  Might give it a try if I have a chance to bake in a wood-fried oven.

Norma

A D V E R T I S E M E N T


Offline amolapizza

  • Registered User
  • Posts: 364
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: Pizzeria ai Marmi
« Reply #5 on: July 09, 2019, 04:48:36 AM »
Give me a holler if you need some additional information at some point.
Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria (Blue Bag), Mutti S. Marzano (DOP) :)

A D V E R T I S E M E N T