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Author Topic: Classic Teglia and Baked Gnocco (Focaccia Modenese)  (Read 1672 times)

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Offline Antilife

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Classic Teglia and Baked Gnocco (Focaccia Modenese)
« on: August 12, 2016, 04:40:30 PM »
Hi guys,
I used a part of dough for last experimental Neapolitan pizza (http://www.pizzamaking.com/forum/index.php?topic=40885.125) , continuing the long Maturation and use for creation of this Classic Teglia;
 It was a year that i don"t bake  a CT. In this period  always cook the Romana cause more technical and interesting..... but CT has an unbeatable flavor. Pizza is topped at Marinara while Gnocco with Seeds Oil, Salt and spices.

Dough is :
50%  Altamura Durum wheat
50% Dallagiovanna 0R Verde
65% hydro
0,3%Fresh yeast
3% lard
3% Salt
75hCF+7h RT in pan
« Last Edit: August 12, 2016, 10:08:16 PM by Antilife »

Offline invertedisdead

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #1 on: August 13, 2016, 11:09:15 PM »
Bake temp and time for these?
the proof is in the pizza

Offline Antilife

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #2 on: August 14, 2016, 03:51:01 AM »
350 grades for 5/6 minutes

Offline Rolls

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #3 on: August 12, 2017, 09:24:58 PM »
Maestro,

Does the Teglia Classica usually contain durum flour (semola rimacinata) and lard as per your recipe? I'm also confused about the temperature? 350 Farenheit or Celsius?

I'm trying to make a pan pizza that has more tenderness compared to the Teglia Romana.

Thank you in advance.


Rolls
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline Antilife

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #4 on: August 16, 2017, 02:50:11 PM »
Sorry Rolls for delay.
This receipt is a my personal experiment. The Real Teglia classica don't have Durum, but Fats in general are really important to give more shelf life to product.  Remember that this pizza remain on the Pizzeria Table for a lot of hours, and shelf life is important. If you have some problem with  Lard, use EVO or Seed Oil.

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Offline Rolls

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #5 on: August 16, 2017, 06:58:45 PM »
Grazie Antilife.

I want to try a Teglia Classica with lard and will experiment with different flours, including durum.

I believe you are baking at 350C, so I will have to make adjustments for my home oven which only goes to approx. 285C.


Rolls
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline Antilife

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #6 on: August 16, 2017, 07:07:16 PM »
Grazie Antilife.

I want to try a Teglia Classica with lard and will experiment with different flours, including durum.

I believe you are baking at 350C, so I will have to make adjustments for my home oven which only goes to approx. 285C.


Rolls
Yesterday for an Event in Cortina (Mountain city in North Italy) .... For the children is perfect, extremly soft. in 30 minutes 5 pans are vanished !! I add these photos and events only on my facebook page https://uploads.tapatalk-cdn.com/20170816/a726e1b5381997f8510a4c8f9928ee61.jpg
« Last Edit: August 16, 2017, 07:17:27 PM by Pete-zza »

Offline Rolls

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #7 on: August 16, 2017, 07:43:14 PM »
Cortina is beautiful. We own a house in the Veneto region, so I am very familiar with the area. The Dolomites are spectacular, but then again, so is every region of Italy.

I will try the Teglia Classica this weekend and let you know how it turns out.


Rolls
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline Rolls

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #8 on: August 21, 2017, 09:36:01 AM »
Well I tried a Classic Teglia alla Antilife per the recipe in this thread and was very happy with the results. I deviated from the recipe by using different brands of flour ( I used Pizzuti and DiVella) and by baking at a lower temperature using aluminum sheet pans rather than steel.  Despite these changes, the final pizza was very tender, which was my main objective, in contrast to the crunchiness of the teglia romana style. Will definitely make again. Thanks Antilife.


Rolls
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline Antilife

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Re: Classic Teglia and Baked Gnocco (Focaccia Modenese)
« Reply #9 on: August 21, 2017, 10:04:29 AM »
Teglia Classica ...or "Zozza Napoletana" is one of my prefered pizza. Simple but great taste!! I'm very happy

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