Franci

Guo tie (TJ’s), grilled tuna and zucchini, sauté mushrooms, crudités, Jamon and some pizza on teglia, there was choice for everyone 😁

@Margaret Pilgrim I didn’t know, thank you

You should know I am very stubborn 😁Here pizza in teglia again. Finally something decent!!! Really a big difference in taste from the pizza of the other night. Everyone in the house approved. I used 1g red star for 348g flour, for 24 hours, norm requires only the last 4-5 hours at room temperature and but I gave almost 8. Definitively I need more of this yeast to work. Looking forward to give it a try with Saf and Fleishmann.

Sure! So, just to recap, he does mix roughly flour, salt, oil and water, let rest 30 minutes. Then goes in the yeast and flaps and folds for 3 times with 15 minutes intervals in the fridge, at the 4th flap and fold the dough rests for 2 hours. Doesn’t specify if in the fridge or not. Then divide the dough, shape it, oil it and let rise from 1 to to 2 hours. Here he gives a tip for pine nuts. Soak them for at least 2 hours if you don’t want to burn them in the oven, dust with sugar. It can be substituted with almonds for a cheaper option. The liquid at the end is anise liquor. I’ve seen some people even light it to flambé the coca.

Actually, it’s quite common for non professional recipes to have liquids in ml. But I know water is for sure the only liquid where there is no difference, so I always measure in g.

@Ann_T for what I know, water is the only one where 1ml water=1 g water

Definitely I am going to buy another yeast, getting Saf on Amazon... I made a direct dough today with a decent amount of yeast and I live in Florida, it’s hot! For me this should have raised much more for the yeast and the time. Nevertheless it was delicious and if you never tried it here is a link for YouTube. If you need help translating, just ask. Coca de forner of Xavier Barriga, typical Catalan flatbread. Ah, I want to add that in the box they put 300ml of water to 500g of flour, that is a 60% hydration...no way. Look how much more wet is that dough, I did 65% put I guess is at least 70%

Thank you @teonzo, I admit it was it was my first time baking a tart with pastry cream but I am intrigued trying your suggestion. No, I correct myself, I made small polacche aversane with the amarene and they were spectacular, I don’t recall the taste of cooked cream butt maybe amarene make everything taste better 😁

thank you @teonzo I usually keep some frolla in the freezer but I ran out...this crumble cake was decent but no comparison with some good frolla. Do you have a favorite torta della nonna recipe? I made my usual pastry cream for the above but didn’t convinced me totally being recooked. You are of the school of less yolks (or whole eggs) when baking pastry cream?

Thank you for sharing @Margaret Pilgrim. I’d love to try your dough. Stubborn as I am, I just need to nail it. Remember when I told you that one time I got something spectacular? I looked for it and indeed I shared with you guys. Look at this 🤩 could I possibly repeat it over and over, no matter the timing and the ingredients?

Wonton night

Maybe it looks better than it tasted. It tasted like it didn’t rise correctly, heavy!

My kids are in this phase of tart with pastry cream and fresh fruit. They really like it. But I got bored with it, so I will experiment a few options in the next couple weeks. This is the lazy version for when I don’t want to make a pasta frolla. Crumble with pastry cream

It looks instead I never baked in my life 😅🤣🤣🤣 Disaster guys. But I don’t think it’s matter of techniques, I bet it’s just yeast and flour. Of course I say something and never follow. I decided to try the longer rise. Usual quantities 348g flour, 75% water, salt 8g, oil 8g and yeast only .5g of red star. I made the dough and even checked the temperature 22C. Kept it a room temperature for two hours and then refrigerated (6pm). The morning after I decided to take it out of the refrigerator because it didn’t move not even a bit, at 6:30am, by noon it didn’t rise much so I turn on the proofing function of my oven and there it went until almost 4pm. At that point I did what in Italian is called the staglio *cut *, no really cut for me because I only had one portion and shaping using the Arletto style. BTW I have a link for you from this guy with different shaping options depending on your time for the « appretto » the rise after the cut. Usually for the teglia romana the dough comes out of the refrigerator and you do the cut and the shaping approximately 4-5 hours before baking. I did a double rise. I think clearly my yeast is too low. And I used King Arthur bread flour, I need to buy at least Caputo blu. I think I did an ok job in shaping the dough for the teglia and the transfer on the pan. Oven was with the stone function at 550F. I think first I will try to avoid the double rise, make the dough, leave at room temperature 1-2 hours, fridge, shape, proof. I think I will start by doubling my yeast to 1g and see what happens. First photo is the dough just poured on the table after the first rise, then shaped, 2nd rise, final shameful product.

What I consider minimum effort and max satisfaction. I take a lot of care in making my salad mixes though 😁

Scallops and swordfish, plus some beans from León (like Greek giants, the only beans I actually like), zucchini and tomatoes just because the kids cannot do without

@Duvel really nice! Which flour do you use? It totally drives me nuts that in Italy they use specific flours, with all the technical information, depending on how long they want to keep their dough in the fridge. Here I almost have to look for bread flour 😒. I could look for polselli or caputo on line but in Florida humid weather I don’t want to store flour for long time.

@Ann_T you have magical hands! Beautiful! As Kerry, I am also curious about your impression on the results.

@Ann_T, what a wonderful memory! I wished I had a grandmother to learn all these things. My northerner grandmother, the only one I got to know, never baked bread in her life. Being from Bergamo, she was more of polenta dishes, or ravioli. And my mother, very sweet tooth, has always been a terrible baker! Italy can be very confusing when it comes to pizzas. This style of pizza in teglia alla romana is very recent, from the 80ies, it has very big bubbles, I think it has been Gabriele Bonci merit making it popular also in the rest of Italy. It’s a different style than the scrocchiarella from Roma. This lady here does such a beautiful job in her home oven, too bad is just italian but the video is good to watch. There are so many pizza in teglia, in my area for example it’s more like a focaccia. I found funny when going to the North to the grandparents that anything with tomato they will call it pizza and for me it was just a matter of thickness, everything thick for me was a focaccia regardless the topping. @heidih no doubt I can still making something edible without too much stress but I find it impossible, if I don’t keep my variable constant for some time, to be able to replicate the same result over time. Of course, who does it professionally or had tons of experience can have the flexibility I am lacking.

Soup, salad, chorizo croquettes and edamame

So next time I’ll bring hydration at 75% and the paniello weight to 600g, add a tiny bit of oil. My rising is pretty short. I like to mix around noon, so it rise by 5pm and I can give some folds to the dough and let it rise again. I have some very nice YouTube videos for the portioning and shaping of the dough and the final placement in the pan but it’s all in Italian. I think next time I will take some pictures and add them.

As I mention in the dinner thread, I am going to post here my result on the “Pizza in teglia alla romana”, I am putting it in brackets because, I am not really following the tradition here, in the sense that this style pizza has at least 75% hydration and 24 hours minimum rising in the fridge (if you are interested in translating all the characteristics that this pizza should have a good read here). I am planning of first getting a constant good result on a simplified version before going to higher rising and hydration. I think only one time I had that amazing, amazing result that you are left with no speech, would like to go back there. First, I always use the on-line calculator from the Confraternita della pizza. I’ll explain if there is anybody who wants to try. A paniello is the portioning for your pizza dough (how many pizzas are you going to make), peso paniello is the paniello dough weight. The general rule of thumb is taking the area of the pan divided by 2 plus or minus a 20%. I have the standard Paderno blue steel this is 30x40 cm, so area 1200/2=600g of dough. Less than that with little experience gets difficult to do a good job. I used 650g. How much hydration you are looking for is the other box to fill. Then you put the salt/liter water, I decided 30g/L and how long you want your dough to rise, of the total hours how many refrigerated and the room temperature (I put 20C because I often have AC on). You can add a fat (olio or burro, butter to the calculation) and if you are using any poolish, mother, etc and how active it is. Also you can check the box if it’s going to be a pizza in teglia in the pan. The yeast there is fresh, I am using the red star active dry, and to convert from fresh I am multiplying the fresh for 0.375. I think next time I am going to change a couple things.

@Anna N, I think I am going to post about this on the baking section. I feel sometimes my pizza in teglia is a hit or miss. So, no more changing timing, yeast, etc. I am going to stick to the same exact formula until I get it right every single time!

Husband not home for dinner, so my kind of simple comfort food. Pizza in teglia and salad for the kids

Salad and cod