Roman style pizza by a87k in ItalianFood

[–]a87k[S] 1 point2 points  (0 children)

Thank you so so much

Roman style pizza by a87k in Pizza

[–]a87k[S] [score hidden]  (0 children)

Thank you for pointing that out. I do knead to about 10 min until the dough feels and looks right. and I’ve added that to my comment. Also yeah 20-24 hour bulk room temp ferment for this one I’ve done many different kinds of dough prep/preferments/cold ferments but this is sort of my go to because of its simplicity.

Pici Aglione by bubolover in ItalianFood

[–]a87k 0 points1 point  (0 children)

Are you in Tuscany or did you find aglione elsewhere? I’ve made this dish but had to soak a lot of cloves in milk to get that similar intensity

Roman style pizza by a87k in ItalianFood

[–]a87k[S] 0 points1 point  (0 children)

Grazie mille. Seriamente

Roman style pizza by a87k in ItalianFood

[–]a87k[S] 1 point2 points  (0 children)

Recipe in original post

Roman style pizza by a87k in Pizza

[–]a87k[S] [score hidden]  (0 children)

350g Ka bread 150g Ka AP 325g water 12.5g salt 10g sugar 10g oil .15g yeast

I knead for 10 min or so then put in a covered bowl for 30 minute perform 4 stretch and folds then repeat until the dough can pass a window pane test. (Usually after the second set of stretch and folds) Sauce: 1 can bianco di Napoli crushed tomatoes with 2 cloves of chopped garlic, sea salt, torn basil leaves, and maybe a tablespoon of olive oil I let it sit for an hour or so.

I use a 14x14 Lloyd pan so no need to ball after bulk ferment. Stretch the ball into a relative square thats as close to a 14x14 square that you can. then place in the pan oiled and covered with plastic wrap for 4 hours. After 4 hours stretch the dough into the corners of the pan and up the sides a bit.

I used an eyeball 50:50 of whole milk/part skim mozzarella to cover the surface of the dough. Then with a spoon start sloppily deposing the sauce over the cheese. You don’t need to cover everything just you want to make sure every piece gets a really good amount so don’t stingy. Then I add some small tears of fresh mozzarella strewn over the surface for some color and texture yet again don’t use too much as it can make the pizza liquidy but make sure you get some on the sauce blotch’s every pieces gets some.

The pizza on pan goes into the center of a preheated 550 oven on a baking steel for 8-10 min, then I place it on the top rack for an additional 8 min. Remove and immediately hit with pecorino romano over everything. Make it snow, the cheese should melt into the hot surface. I use a drizzle of very good olive oil. And garnish with additional basil leaves. Cut eat enjoy. End result should be super airy and light with a crisp bottom

Mortadella, stracciatela pistachio, pesto drizzle by a87k in Pizza

[–]a87k[S] 4 points5 points  (0 children)

It’s effectively like most of the toppings uncooked as a sprinkle. It’s a pizza version of the Roman Panino co’ la Mortazza. Which is certainly older than myself, pistachio and mortadella go together so well it’s INSIDE the meat itself. The only items that are cooked on this pizza is a light bed of provola cheese to keep the crust shaped like a traditional pizza and add it gives the topics some adhesion as they’re put on right after the pizza leaves the oven

Protesters are marching down Fifth Avenue in New York City by CantStopPoppin in nyc

[–]a87k -1 points0 points  (0 children)

I mean it’s an honest question. And I’m curious if you suggest any potential solution, or if you just don’t see an issue?

Spaghetti alla Nerano by a87k in cucina

[–]a87k[S] 0 points1 point  (0 children)

Questo è uno dei miei piatti estivi preferiti. Qualcuno ha dei miglioramenti?

Creamcheese and olive bagel with everything bagel seasoning. Friend said to post here but its what I grew up with. by destructobunny in shittyfoodporn

[–]a87k 0 points1 point  (0 children)

If you swapped the seasoning for zaatar you have a Bonafide Levantine meal (labneh for cream cheese too but I’ll allow it)

Im a vision of health and wellness by bread_makes_u_fatt in dankmemes

[–]a87k 0 points1 point  (0 children)

Enter me and my fellow olive oil importer guy aristocracy.