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.
