Author Topic: My Journey through Romana Style Pies (Read 2629 times)

blueeyes0710 · « **on:** March 07, 2018, 11:28:34 AM »

Hi all,
here as well I'd like to add a topic which I will try to keep up to date with my Romana tests

Yael · « **Reply #1 on:** March 07, 2018, 11:16:33 PM »

Hi there,
Very nice

, it would be better if you explain your whole dough measurements and management !

blueeyes0710 · « **Reply #2 on:** March 08, 2018, 08:13:09 AM »

Thanks a lot, yael

it's a little difficult responding to such an open question. Perhaps you wanna describe your problem in more detail.
However, I actually wouldn't know how to explain that style in text form.
I mean, I've watched all the youtube videos on that subject and it didn't help

As stupid as it sounds, to me, it is all practice .... LOTS of practice, patience, and resilience

.
But before that, you do need to have somebody actually show you through the entire process.

After seeing antilife's great post about the teglia romana

, I met with him last year in the summer to have him do exactly that. It was a great investment - I highly recommend it. After all, this is the most difficult pizza style to master. And unless you are Italian AND deeply rooted in the community that already practices this great style, you can only do the research yourself (I actually did put in quite an effort before) or pay somebody to teach you in the flesh.

Do you have any pictures of your TR?

Yael · « **Reply #3 on:** March 08, 2018, 10:27:43 AM »

Hey !

I wrote 2 threads about it :
https://www.pizzamaking.com/forum/index.php?topic=50378.new#new
https://www.pizzamaking.com/forum/index.php?topic=50472.new#new
It's not really that I have problems now, I guess I found the solutions, I should just make more tests. I like to read as many experiments and experiences as I can from different people so I try to straighten everything out in my mind before making another mistake (yet I will make some lol).

I understand that you paid a training, this way you just skip months of dough waste and sleepless nights haha !

blueeyes0710 · « **Reply #4 on:** March 12, 2018, 04:21:44 PM »

Here's my sunday's bake: I tested two different Austrian flours.

100% tipo 1
75% water
0,7% FY
2,5% salt
3% EVO

Since my wife was out of town, I had the kitchen all to myself --> here's the result

Yael · « **Reply #5 on:** March 12, 2018, 10:51:42 PM »

Austria flours look good

Is the wheat from Austria, or imported from other countries?

blueeyes0710 · « **Reply #6 on:** March 13, 2018, 08:14:45 AM »

Thanks, man!
it's alright. I really still prefer the Italian flour. However, I am trying to find local flours that perform better.
Btw: as far as I can tell, I too don't see any problems with your pies.

hotsawce · « **Reply #7 on:** March 17, 2018, 12:59:56 PM »

Would you mind posing photos of how the dough looks before you press it out? Would be a great visual guide for those of us learning the process - to know if we are on the right track

Yael · « **Reply #8 on:** March 17, 2018, 08:36:55 PM »

Quote from: blueeyes0710 on March 13, 2018, 08:14:45 AM

Thanks, man!
it's alright. I really still prefer the Italian flour. However, I am trying to find local flours that perform better.
Btw: as far as I can tell, I too don't see any problems with your pies.

Thank you too, I think I need to work more on it!

Pizzabro · « **Reply #9 on:** March 28, 2018, 08:35:17 AM »

OP, can you please describe your fermentation and baking process in more detail? I would like to achieve a similar crumb as you have, but I have had difficulty achieving such an open crumb.

TXCraig1 · « **Reply #10 on:** March 28, 2018, 11:02:30 AM »

That's absolutely beautiful!

blueeyes0710 · « **Reply #11 on:** April 04, 2018, 06:02:19 AM »

@ TXCraig: assuming you r referring to my pies --> thanks man. Else, never mind :p
@ Pizzabro: I do a 48h cold ferment and a 4hours balled @RT. I bake @ 320 - 350°C for 10 minutes.

blueeyes0710 · « **Reply #12 on:** April 04, 2018, 06:10:18 AM »

Testing Austrian Tipo 00 Pizza flour @ 75% hydration.
Toppings were chosen on the fly what I had lying around --> the onion, EVO, rosemary was great

Rolls · « **Reply #13 on:** April 05, 2018, 11:23:43 AM »

Your Maestro from Bologna has taught you well.

Rolls

Yael · « **Reply #14 on:** April 05, 2018, 11:52:40 PM »

Quote from: Rolls on April 05, 2018, 11:23:43 AM

Your Maestro from Bologna has taught you well.

Rolls

Pizzabro · « **Reply #15 on:** April 18, 2018, 07:58:50 PM »

Thanks for the info! I want to keep experimenting with this style.

blueeyes0710 · « **Reply #16 on:** July 16, 2018, 03:15:52 PM »

After having been distracted by Chicago Style pies and just recently by that delicious Detroit style, I've tested some french flours.

blueeyes0710 · « **Reply #17 on:** July 16, 2018, 03:18:26 PM »

... and Austrian flours, too

tinroofrusted · « **Reply #18 on:** July 18, 2018, 12:18:56 AM »

Really looks great. Making me hungry!

Frenchy2000 · « **Reply #19 on:** July 18, 2018, 02:55:59 AM »

Quote from: blueeyes0710 on April 04, 2018, 06:10:18 AM

Testing Austrian Tipo 00 Pizza flour @ 75% hydration.
Toppings were chosen on the fly what I had lying around --> the onion, EVO, rosemary was great

Blueeyes, amazing rise in your dough~ Can you recommend some youtube videos that you mentioned you watched?
I'm interested in high hydration dough, and l'd love to get similar results to you~ So beautiful!!