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Author Topic: Roman pizza(Thin & Crispy)- what Flour?  (Read 593 times)

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Offline londonbeetle

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Roman pizza(Thin & Crispy)- what Flour?
« on: September 05, 2019, 01:30:29 AM »
What flour and what formula do you guys recommend for Roman pizza(thin & crispy)?


Offline Yael

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Re: Roman pizza(Thin & Crispy)- what Flour?
« Reply #1 on: September 05, 2019, 03:26:47 AM »
Hi,

A friend of mine on a French forum posted this: https://www.lacucinaitaliana.it/storie/piatti-tipici/pizza-romana/ (you can use Google translate I guess)
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline amolapizza

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Re: Roman pizza(Thin & Crispy)- what Flour?
« Reply #2 on: September 05, 2019, 10:43:11 AM »
Since it's an Italian product, most likely some kind of 00 flour is used.  You can have a look here for some tips & videos, it's in Italian but google translate works reasonably well (right click on the page in google chrome): https://laconfraternitadellapizza.forumfree.it/?t=71679964

They say to use a medium strength flour for the 6h TA version and a stronger (W 300) for the 24h TC/TA version.

I linked this for you already in another thread, but just to make this one a bit more complete.  The first part shows how to extend the discs without using a roller, notice that he leaves a bulge in the middle:
Jack

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

Offline Andrew t

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Re: Roman pizza(Thin & Crispy)- what Flour?
« Reply #3 on: September 07, 2019, 07:12:25 PM »
wow great vid. amazing demonstration of the same dough making 2 differnet results.

Thanks  :drool:

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