Pizza dough type grip Romana. Fashion is not a sole that influences the way we dress, but at the same time also it affects the daily food that ends up on our tables. The pizza guy “Romanian Pinsa” It is the striking case of these last years. While until a few years ago it was a case restricted to one area of Rome, Now the opening of new phenomenon “pinserie” It is involving some our entire peninsula. sprouting everywhere, often associated with words “bio” If it looks too fashionable in recent times. Do you think that in my small country within a week they opened their doors 2 new Pinserie.
Pizza dough type grip Romana
We have extensively discussed the history of type grip pizza in our previous article that you can consult by clicking this link, Today we will talk about how to prepare the mixture of flour for the dough of this specialty.
Pizza dough type grip Romana
The ingredients that make up this special dough include the use of a strong wheat flour with a high W value that was approximately 350, to all this must be added the soy flour and the rice flour together with a small percentage of dried sourdough.
As always it happens in the preparation of the pizza, it all begins right from the purchase of flour for the dough. If you are real pizza lovers, I suggest you subscribe to one of our professional pizzaiolo courses at our school. All those who have attended our course, in addition to being experts in cooking and preparing leavening, They have a broad knowledge of the flour on the market, what to buy and how to use them to get it the perfect pizza.
Use strictly cold water and what important dates so the dough to reach maturity, so a rise in the refrigerator long. Prepare the balls in the containers and place them in the fridge to 3 degrees centigrade for at least 48 the 60 hours.
Pizza dough type grip Romana
Pizza dough type grip Romana
The pizza guy Pinsa Romana fragrant, basic and crisp edge and soft and fragrant interior, more digestible than plain pizza because of the long rising and high hydration, hypocaloric compared to the common pizza since the use of soy flour and rice flour, It differs from the older sister for a lower in calories and fat.
If you are interested in preparing your house or your business in the Roman type grip pizza like a pro, we suggest you subscribe to one of our professional Pizzaiolo courses at our school. To learn more about our professional courses click here.
If you want to learn more about the grip Romana, click here.
Guide Flour for Pizza Which Use. This article contains the '”A B C” a pizzaiolo, a pastry chef or a baker. All those who are about to make pizza or bread in the store or at home should know perfectly the content of this post.
Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use
Flour…. because we do not give the right value to the flour that we use? Often we commit our first mistake in the preparation of the pizza from the choice of the flour we buy on the supermarket shelf. I'm tired of listening to complaints juxtaposed to a badly managed product, blaming your oven, leavening, the yeast that was not good or not has been put enough dough. From all this it was necessary to write again for clarification on this product which is the basic ingredient of bread in all the kitchens of the world.
Each flour has special characteristics which make it suitable for one or for another type of preparation.
We see all kinds of wheat flour, their use, the difference between their strength (The) and proteins, so we will be able to make the right choice in buying:
Guide Flour for Pizza Which Use
Guide Flour for Pizza Which Use
FLOUR 00
Flour 00 It is the most common flour, It is obtained from the processing of the inner part of the seed of wheat, to tell the truth when it comes to us, the 00 It does not contain anything more, considering that, in the grinding process are eliminated fibers, minerals and vitamins. It will surely be easy to work, but does not provide any nutrients to our body, Indeed there are many who say that it hurts, rich in sugars and difficult to digest.
FLOUR 0
Just less refined the 00, flour type 0 and widely used in bread making because it contains much gluten.
FLOUR 1
The high content of bran and wheat germ make flour 1 full of useful substances for our body. Very used for the production of bread, pizza, pastries and bakery products.
FLOUR 2
The flour 2 It is an integral seed flour, Highly textured and coarsely minced. Much easier to work with than the whole wheat flour. Precisely because of its degree of grinding the flour 2 leavens much more slowly than a 0 or of a 00. This type of flour is used in baking, a pizzeria and bakery for some types of sweets.
WHOLEMEAL FLOUR
The unrefined grinding, from this type of flour a grainy texture to the touch. It contains the highest number of nutrients seen that the whole is milled grain of wheat. Although its use is very limited as very difficult to work, it is the best. If you decide to buy it, try freshly ground whole wheat flour in stone, the slow grind does not overheat the grain that will keep all its properties.
Guide Flour for Pizza Which Use
The strength of the flour
The flour is also classified according to its power (The). the strength of the flour is the absorption capacity of liquids during the dough and the ability to retain carbon dioxide during the leavening (see the gluten network of the pizza) and it is measured according to the contained gluten protein (gliadina+ glutenina).
A strong flour will be used for long fermentation products such as bread, pizza, Christmas panettone and Easter cakes with cheese, A weak flour is suitable for production that do not require long rising, type pastry, brisè pasta etc..
The strength of the flour find it written on the same packaging, the unit of measurement is the W, the strength scale ranges from weak to stronger 130W 500W.
Here's how they are used:
weak flours up to 170W
These flours absorb about 50% of liquids and are ideal for leavened flour like cookies
Farine medie da 180W and 260W
Absorb in phase of liquid mixture that can reach the 65% weight and they are used for products that contain an average quantity of liquid as the rolls.
Farine forti da 270W and 350W
absorb the 65 to the 70% liquid and is ideal for PIZZA. For a good pizza often prepares a mixture containing flour Manitoba. The MANITOBA flour is often used to increase the strength of weak flour, It has its own force of about 350W and comes to even absorb 90% of liquid.
strong flour over 350W
These flours arrive to absorb up to 90% of liquid. They are often used by pastry chefs to prepare delicious Panettone and Pandoro.
In Italy, specialists in Complicating matters is in force the law number 580 which, with its subsequent amendments provides that the bag of flour classification is shown in terms of ashes or the minerals that remain intact after refining: more ashes are low and more the flour is refined.
Soft wheat flour type 00 – 0,55% Soft wheat flour type 0 – 0,65% Soft wheat flour type 1 – 0,80% Soft wheat flour type 2 – 0,95% Wheat wholemeal flour – 1,30% / 1,70%
Guide Flour for Pizza Which Use
The flour protein.
Even proteins ( Gliadina e glutenina) They must be specified by law on the bag of flour. The minimum values of commerce have these:
Soft wheat flour type 00 – 9,00% Soft wheat flour type 0 – 11,00% Soft wheat flour type 1 – 12,00% Soft wheat flour type 2 – 12,00% Wheat wholemeal flour – 12,00%
The hard wheat flour
For wheat flour as not to further complicate things we have reserved a separate article that you can consult by clicking here.
I tend to have in my school pizza makers of the students who come from other countries where the flours are classified differently, so I prepared a helpful valid table for you if you decide to make pizza to your guests while on holiday abroad.
Classification of flour abroad: Soft wheat flour type 00 – Pastry flour Soft wheat flour type 0 – All pourpose flour Soft wheat flour type 1 – High gluten flour Soft wheat flour type 2 – First clear flour Wholemeal flour – White whole wheat Durum wheat flour – Durum wheat semolina
Flour!!! In our professional courses of pizza at our school of pizza, the flour is the basic argument that everyone should know. A pizza maker who attended our course will be able to prepare their own perfect blend of flour, depending on the type of leavening that want to do. To learn more about our professional courses CLICK HERE.
If you want to learn more about the flour, consultation wikipedia
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Semolina flour and semolina The Differences. One of the questions from readers of my site more often comes to me is to clarify what are the differences between the semolina flour, the semolina flour, common wheat and durum wheat used in bread making and in the pizzeria.
Semolina flour and semolina The Differences
Let's deal with this difficult subject, especially for those who are not insiders.
Semolina flour and semolina The Differences
Distinsioni between common wheat and durum wheat:
from processing (grinding) the wheat you get the classic white flour, labeled in different types:
Wholemeal flour
Flour 2
Flour 1
Flour 0
Flour 00
categorized according to the degree of refining ( Flour 00 It is the most refined).
From the processing of durum wheat is obtained:
Wholemeal flour
semolina flour
semolina flour
Semolina flour and semolina The Differences
Semolina flour and semolina The Differences
The semolina flour It is slightly more yellow in color than that of wheat, It contains carotenoids, It is grainy to the touch and is similar to a fine sand.
So from the milling of durum wheat not get the flour 00 one that all we commonly use, which it is of pure white color and its texture is similar to a fine powder.
Durum wheat: as for the wheat, There are different varieties of durum wheat, one in all that seems to be the most in demand is called “Senatore Cappelli” that has a low value glutinico, therefore suitable for those with mild gluten intolerance problems, but beware: It is not free of gluten.
semolina It is less refined compared to the semolina, intense yellow color and it is the ideal flour to make homemade pasta. It retains many of its natural scents, It does not overcook and is much more digestible than the other types of flour.
With the semolina flour you can not produce any type of product leavened, I do not know if you have ever tried, but you would get poor results, does not rise at all, result: A brick unleavened. Some pizza maker uses the flour on the bench during the writing of the pizza so do not stick to the work surface, but personally I consider it an invalid cunning, because the semolina grains feel in your mouth when you eat the pizza.
semolina
The semolina It undergoes an extra step in the grinding phase becoming more subtle graininess. Even the color becomes lighter when compared to the semolina. The semolina is used in bakery and a pizzeria to produce characteristic bread and buns. Even the semolina is good to make homemade pasta, but it has a lower consistency, It takes less cooking and is more difficult to digest.
Semolina flour and semolina The Differences
If you are interested to know flour for pizza and bread, their strength (The) and the proteins contained, subscribe to our online professional course, many videos to watch on and along with many specific articles to read to learn comfortably sitting at home all the tricks to make pizza as a pizza maker professional. To know more CLICK HERE.
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Pizza dough to Black Charcoal. The latest trend launched by many pizzerias and bakeries is the black pizza, which it seems to be much appreciated by customers and many curious people who ask to taste.
Pizza dough to Black Charcoal
I have to be definitely a predecessor of fashions with regard to black pizza. Do you think that at the beginning of my career as a pizza maker, about 40 years ago already I am doing this type of pizza. Alas I was using the wrong technique. My pizzas were black because often forgot in the oven and in addition to the black color also had a nice choreographic effect, They were surrounded by a toxic cloud of black smoke.
Pizza dough to Black Charcoal
Pizza dough to Black Charcoal
Today to get this delicious product using charcoal, Yes just like this, The activated carbon, that in addition to the color black dough, It is rich in properties: It helps to keep down the cholesterol level and regulates intestinal transit. Activated charcoal in fact holds the gas resulting from the fermentation of food in our stomach, avoiding those swelling and you can also use it for gluten-free pizzas.
Pizza dough to Black Charcoal
With regard to the use of this ingredient, There is a very clear European legislation:
The amount of charcoal that can be used in the dough is minimal, until 10/15 grams of charcoal for each pound of flour, so the much-vaunted benefits of activated carbon are being very minimal or even non-existent, the only real action carried out from the coal is then to act as a colorant of the dough.
Pizza dough to Black Charcoal
Pizza dough to Black Charcoal
European law also prohibits the labels, the menus and on the advertising use to declare any beneficial effect for our body derived from the active charcoal. Do you think that the bread which is added this dye, It can not be labeled as “bread”.
Prepare the dough of black pizza is a very simple operation and can be summed up in a few simple steps.
The activated carbon for the food should be mixed with the flour during dough.
Pizza dough to Black Charcoal
Use our classic recipe of the dough for homemade pizza house described in This our previous post. Add in proportion 10/15 grams of charcoal for each pound of flour to get a black mixture of spectacular beauty.
The flavor is absolutely identical, you will not notice any difference.
One of the pizzas better suited to achieve with the black paste is definitely the caprese pizza. Nothing more beautiful to look at the black base on which are arranged red tomatoes, white mozzarella slices.
Pizza dough to Black Charcoal
Seeing is believing. The black slurry, like so many other delicacies that are part of the class “street food” They are an integral part of the program of our pizza maker courses offered daily at our school in pizza. If you are interested in participating in one of my courses, click here.
If you want to know how it is produced charcoal, I recommend you read this deepening of wikipedia
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Dough for Pizza with potatoes and Mediterranean Focaccia
Dough for Pizza with potatoes and Mediterranean Focaccia. Among the many regional specialties that can be enjoyed along the peninsula, Figure a cake easy to prepare, soft yet tasty and fragrant to savor, The cake prepared with the dough made in part with potatoes. This machining, It does not have a certain origin, but it is used a little’ in all regions . Focaccia prepared with this mixture has among many peculiarities already mentioned, to remain soft and fragrant even the days of their preparation.
Dough for Pizza with potatoes and Mediterranean Focaccia
We come to show you how to prepare your home the dough with potato pizza and focaccia Mediterranean.
The ingredients for the preparation of the dough enough to 4 persons are the following:
Flour “0” Manitoba Type 600 grams
Potatoes 300 grams
Brewer's yeast 3/5 grams
Sugar 10 grams
Sale 10 grams
Water 400 ml about.
Dough for Pizza with potatoes and Mediterranean Focaccia
The preparation
Dough for Pizza with potatoes and Mediterranean Focaccia
The first step is surely that of the preparation of potatoes. Wash them well and put them in a pot, cover with cold water, boil for about 20 minutes, the cooking time varies depending on the size of the potatoes. To be certain of that baked, infilzatele with a fork.
Drain the potatoes, let them cool, peel and mash and grind into a puree creamy and smooth using a potato masher.
Dough for Pizza with potatoes and Mediterranean Focaccia
Dough
Dough for Pizza with potatoes and Mediterranean Focaccia
In a bowl pour water at room temperature and scioglieteci the yeast. Add sugar, the mashed potatoes and flour gradually. Add salt and mix well the mixture until it forms a soft and elastic dough.
Divide the dough into 3 balls and let dough rise in a tight container with a lid for a few hours, until the dough is doubled of its volume.
After completing the rising phase, roll out the dough and season to your taste.
One of the best toppings for this pizza is definitely the one that gives its name to a unique recipe: Focaccia Mediterranean.
Oil, sale, garlic and fresh rosemary!
Dough for Pizza with potatoes and Mediterranean Focaccia
To learn more about potatoes, consultation wikipedia
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Manitoba flour. Flour Manitoba comes from the regions of North America and Canada, in the lands that once belonged to the tribes of Indians. It is a strong flour, that contains a large percentage of protein (until the 18%) and it has a remarkable ability to absorb water (up to 80% of its weight). It is used to increase the strength of flour generally, especially to produce specialty breads and pizza.E’ a wheat flour (Tricia summer) semi-hard, famous for its high content of glutenin and gliadin, substances which upon contact with water, giving origin to gluten, a protein that during the leavening process traps the gas and allowing the “growth” the mixes forming the typical bubbles that are the structure of the bread, pizza and all leavened products.
Manitoba flour
Flour Manitoba Use and Ownership
Each type of flour contains gluten, and when it is mixed with the water it acquires a certain level of force (The) and it is this feature that distinguishes the different flours and ranges from <90W up to a 370W.
Manitoba flour
Flour Manitoba Use and Ownership
Flour Manitoba is perfect as a base for sweet pastry long rising high in fat as panettone, PANDORI, dove, while the weaker flours which possess a smaller amount of gluten is sgonfierebbero under the weight of the fat content.
The Manitoba flour is used exclusively in the form 00 that is a very fine grind, it favors the digestion and absorption, but everything at the expense of the glycemic and insulin.
Contrary to what you may think, then, not the Manitoba flour to make you fat, but are foods for which is used: Panettone, PANDORI, donuts, dove, growing.
Flour Manitoba Uses and properties in the dough for pizza.
The flour Manitoba, usually it is mixed to weaker flours when making dough long rising(24-48 hours) with very little yeast, which results in a pizza digestible, soft and crispy at the same time.
Make homemade pizza is very simple if you have available the right recipe for pizza dough.
This is the recipe for preparing the dough for homemade pizza, the same as that in use for over a pizzeria 30 age, the same that I have passed the grandmother, the same ingredients are used today in all courses of pizza chef to prepare the dough for pizza. In short, there is a different recipe. On the net you often read nonsense, someone adds milk, even I read about someone who adds beer, some housewife uses carbonated water, but if you want to dine this evening with a pizza and not with a tart or a pizza bread, here is the list of ingredients:
Dough for homemade pizza
Recipe homemade pizza
Ingredients
Note
Flour 500 grams
DO NOT use flour with baking powder already mixed in, or mixtures of meals. If you want to eat your pizza tonight for dinner, used a normal flour type "0", if it is produced from some local mill even better.
Water 250 grams
Your tap water is not cold, around 20 degrees.
Extra virgin olive oil 1-2 spoons
It is not of fundamental importance, but a few tablespoons of oil will improve the gluten of your pizza.
Sale 5-10 grams (1-2 teaspoons)
Shortly sale, and never in direct contact with the yeast. To avoid making mistakes, add it to your mixture near the end.
Fresh yeast 2-3 grams
It's not a typo, fresh yeast 2 the 3 grams. Considers that a cube of yeast bought at the supermarket weighs 25 grams, BUY therefore only a few crumbs. The granular yeast is fine but being dehydrated ferments, leavening take longer tempo.Non absolutely use the baking powder in sachets with or without vanillin..
** Each type of flour absorbs water in varying quantities. Always check the proper consistency of the mix.
If there are clear these concepts, we move to phase 2: The Dough.
Pizza dough
Pour into a bowl water, the crumbs of yeast and oil, add flour and sporcatevi hands. After the ingredients are blended, add the salt.
Pizza dough
In 5 minutes your dough should be ready.
Dividetelo in 4 balls, cover with a cloth and let stand for one hour.
Pizza dough em home
In the meantime you can prepare the ingredients for your fillings.
After the time necessary for leavening, grease with a little oil 4 round containers for bakery, also those of aluminum that commonly found in all supermarkets are fine (diameter 28-30 cm). Appoggiateci above the balls and press with your fingertips from the center outward. This can make it at home with a rolling pin if you find it easier.
Dough
Season to taste and bake in the oven pre-heated to 200 degrees for 15 minutes or until the edge will be completely golden. Do not open the oven door to check the doneness of pizzas earlier than pleasant 10 minutes, you will have a total heat loss, with the result of eating a pizza elastic and rubbery.
One of the most common questions I am asked by readers of my blog, is the following: This blessed oil extra virgin olive oil, should be added or should not be added to our pizza dough?
Olive oil
We begin this discussion by saying that the disciplinary STG Neapolitan pizza, extra virgin olive oil is not mentioned at all with respect to the dough, while it is appropriate to add a drizzle of extra virgin olive oil on raw pizza, before it is served to the customer.
Oil in pizza dough
I remind you that the disciplinary STG Pizza Napoletana is valid only for the pizzas cooked in a wood oven. So the oil should not be added in the dough, ...... but having attended for many years this area, I can assure you that is not entirely true. Many people (almost all) to add fat to the mixture, what kind of fat? One of the most common is the lard.
Oil in pizza dough
Olive oil is added to the dough when you want to get a pizza more fragrant, while the seed oil is added to the dough when it wants to obtain a product more but crispy.
It should be added to the mixture just before closing, while if prepared pizza at home and used a weak flour, the common supermarket, it is advisable to add, maybe with the water, to facilitate the ligament of proteins, allowing the formation of a gluten more homogeneous, which will keep the more gas that will be formed during the process of leavening.
My advice, is to add 50 grams of extra virgin olive oil per liter of water. Beware, because an excessive amount of oil may slow or even compromise the leavening.
Conclusion: In such cases, use oil
If you prepare a dough for pizza dish that is cooked in a wood stove, and the same pizza will be devoured by the customer 2 minutes, you can well do without adding oil in the dough.
If you are preparing a dough for pizza at home, to be cooked in a gas oven, electric or the small house, I suggest you add the extra virgin olive oil to the mixture in the amount of 50 grams per liter of water. Your final product, will prove to be better, as the pizza in the oven at home has a cooking more but slow, also 20 minutes in some cases, than a minute in the wood oven, I remind you also that the oil in the pizza helps to keep it warm longer, and this in our house could be useful.
And lard? Ma siiii, if we must make us sick, then we use lard instead of oil.
In the many years that I do this work, I've seen thousands of colleagues intent in drafting the balls of pizza. I must confess that there is a right way and a wrong way to roll out the balls, each adopts its technical staff and proven over time.
The drafting
Drawing up of balls of pizza.
To have a successful, just follow some rules:
The dough should be well leavened, must have at least doubled in volume.
When you proceed to the drafting of the ball, we must never crush the edge, otherwise sforneremo a pizza without board. Matches from the center pushing the gases produced by rising to the outside.
Everything else…….practice, much practice. This is the main reason for which you attended a course for pizza.
For a pizza lying evil, which took a little presentable form, is preferable to a ball for pizza spread with a rolling pin. Will certainly have little border around, but the result will be better in terms of aesthetics.
I wanted to add a video to facilitate your task. A pizza maker takes on average just over 30 seconds for the drafting of the balls of pizza.
Would you like to be up to date on the secrets of pizza? Subscribe to our site to receive our monthly newsletter entirely devoted to pizza. In a short time following our advice be able to make a pizza to your house to your guests, that will have nothing to envy to the one purchased in pizzeria. For more information on the benefits that you can get by signing up to our site.Clicca who
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After having dealt with the article on the gluten and pizza, Today we will see the behavior of the gluten in the dough pizza.
I am very happy that many of you have written to me thanking me for doing clarity on gluten, because once we clear this concept, we can move on to see how it behaves the gluten in our pizza dough.
The gluten pizza
The gluten in pizza
The gluten mesh may be more or less strong depending on the type of flour which we used for the dough, holds in its alveolus gases that are formed during leavening (check out this article if you have not already done) and makes it swell and then increase in volume.
We will certainly have to try to stretch the ball of your pizza, and note that it is very elastic, too elastic, This happens when the gluten has not finished the process of relaxation, that is not yet completed the process of leavening. Many of us will certainly have to try to roll the ball of the dough for pizza and find enormous difficulties in doing so, having the feeling of working with an elastic, This happens when the dough has not yet completed the process of leavening. Giving the right to the dough resting time, we can spread the ball with no problem, and even during cooking the gluten will be able to keep gases.
Conclusion:
Each mix has its time to rise, that can be influenced by several factors: the temperature of the environment in which we live, flour, water, the type of yeast, the amount of salt in the dough. Let us not forget that during the rising process, takes the maturation of the dough, process described in this article, that are going to affect the lightness and digestibility of our finished product.
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