Pizza Today - August 2018 - 29
Sea salt = 9 ounces
Olive oil = 5 ¼ ounces
Fresh yeast = ½ ounce
Place water (60 F) in mixing bowl and
dissolve yeast in water. Add half of the
flour and mix for two minutes on low
speed. Add salt and mix for one minute.
Add remaining flour and continue mixing for nine minutes (if using American
flour, mix for only five minutes). Slowly
drizzle in olive oil and continue mix
for three to five minutes until oil is
absorbed. Cover dough and allow it to
rest in the bowl for 20 minutes. Turn
on mixer and turn for five revolutions.
Transfer dough to fermentation tub,
cover and allow dough to rise for
18 hours. After 18 hours of room temperature fermentation, divide dough into
28-ounce pieces and gently round. Place
dough in covered trays for four hours
before use (American flour may take
longer to relax). After rounding, dough
can also be placed in cooler for next day
use. If refrigerating for next day, be sure
to take dough out of cooler and allow it
to reach at least 55 F before using.
KNOW YOUR FLOUR. If using a flour
that contains malted barley (many
American types) the cooking temperature will probably be 550 to 600 F. If
using an Italian flour your cooking temperature will most likely be 650 to 700 F.
Most of the pizzerias that specialize in
Roman-style pizza use an electric oven
that gives superior control of heat zones.
However, this pizza can also be made in
a gas oven or even a wood-fired oven as
long as heat is maintained consistently.
Maestros Giulio Adriani and Michele
D'Amelio will often partially bake the
pizza before adding toppings. Taking
this extra step will maximize oven spring
and allow dough to open up without
being weighed down by toppings. If you
choose to bake the pizza in a pan, select
a black steel pan and oil it generously.
Extend the dough in the pan and lightly
dimple it. Allow dough to relax for
15 minutes before baking.
The major appeal of this type of pizza
is that the dough can stand up to a variety of toppings, maintaining its structure
without being heavy or dense. Typically,
many of the toppings and artistic flourishes are applied post oven. If the pizza
is sold by the slice, it is lightly reheated
before serving.
Rome is a cosmopolitan city with a
long history of adapting, adopting and
combining exotic foods and flavors. Be
creative. It's no accident that Gabriele
Bonci chose to name his book "Playing
with Pizza." The title perfectly captures
the philosophy and appeal of this style.
Have fun and let your imagination run
wild. Your guests will love your innovations and creativity. n
JOHN ARENA owns
Vegas.
Metro Pizza in Las
http://www.smrset.com
http://www.smrset.com
Pizza Today - August 2018
Table of Contents for the Digital Edition of Pizza Today - August 2018
Pizza Today - August 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Road to Ppne ‘18
2018 Independent Pizzeria of the Year: Empire Slice House, Oklahoma City, Ok
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2018 - CT1
Pizza Today - August 2018 - CT2
Pizza Today - August 2018 - Pizza Today - August 2018
Pizza Today - August 2018 - Cover2
Pizza Today - August 2018 - Commentary
Pizza Today - August 2018 - 4
Pizza Today - August 2018 - 5
Pizza Today - August 2018 - 6
Pizza Today - August 2018 - 7
Pizza Today - August 2018 - Contents
Pizza Today - August 2018 - 9
Pizza Today - August 2018 - Contributors
Pizza Today - August 2018 - 11
Pizza Today - August 2018 - Expo Spotlight
Pizza Today - August 2018 - 13
Pizza Today - August 2018 - Interact
Pizza Today - August 2018 - 15
Pizza Today - August 2018 - Conversation
Pizza Today - August 2018 - 17
Pizza Today - August 2018 - Man on the Street
Pizza Today - August 2018 - 19
Pizza Today - August 2018 - Tony’s Trending Recipe
Pizza Today - August 2018 - 21
Pizza Today - August 2018 - At Your Service
Pizza Today - August 2018 - 23
Pizza Today - August 2018 - Destinations
Pizza Today - August 2018 - 25
Pizza Today - August 2018 - Knead to Know
Pizza Today - August 2018 - 27
Pizza Today - August 2018 - 28
Pizza Today - August 2018 - 29
Pizza Today - August 2018 - 30
Pizza Today - August 2018 - 31
Pizza Today - August 2018 - 32
Pizza Today - August 2018 - 33
Pizza Today - August 2018 - 34
Pizza Today - August 2018 - 35
Pizza Today - August 2018 - 36
Pizza Today - August 2018 - 37
Pizza Today - August 2018 - 38
Pizza Today - August 2018 - 39
Pizza Today - August 2018 - 40
Pizza Today - August 2018 - 41
Pizza Today - August 2018 - Road to Ppne ‘18
Pizza Today - August 2018 - 43
Pizza Today - August 2018 - 2018 Independent Pizzeria of the Year: Empire Slice House, Oklahoma City, Ok
Pizza Today - August 2018 - 45
Pizza Today - August 2018 - 46
Pizza Today - August 2018 - 47
Pizza Today - August 2018 - 48
Pizza Today - August 2018 - 49
Pizza Today - August 2018 - 50
Pizza Today - August 2018 - 51
Pizza Today - August 2018 - Product Showcase
Pizza Today - August 2018 - 53
Pizza Today - August 2018 - 54
Pizza Today - August 2018 - Pizza Today Yellow Pages
Pizza Today - August 2018 - 56
Pizza Today - August 2018 - 57
Pizza Today - August 2018 - 58
Pizza Today - August 2018 - 59
Pizza Today - August 2018 - 60
Pizza Today - August 2018 - 61
Pizza Today - August 2018 - 62
Pizza Today - August 2018 - The Marketplace
Pizza Today - August 2018 - 64
Pizza Today - August 2018 - 65
Pizza Today - August 2018 - 66
Pizza Today - August 2018 - 67
Pizza Today - August 2018 - 68
Pizza Today - August 2018 - 69
Pizza Today - August 2018 - 70
Pizza Today - August 2018 - 71
Pizza Today - August 2018 - 72
Pizza Today - August 2018 - Reader’s Resource
Pizza Today - August 2018 - Mike’s Monthly Tip
Pizza Today - August 2018 - Cover3
Pizza Today - August 2018 - Cover4
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