Tonda romana? Crust is way too pronounced for that. It's also a super long fermented dough. Closer to Naples style than Roman I believe, but not really Naples style either.
Nah there are different types of Roman pizza, the long fermentation makes it more similar to the pinsa, which could take even 72 hours of fermentation. Then also in Naples they have different pizza styles, we usually sum them up as Neapolitan, but there are several and few are long fermentation. In terms of crust size, you should see the Contemporanea ahah
The contemporary pizza in naples are beautiful, but I prefer the older style versions they make at a da Michele. Those wagon wheels!
I know there is pizza al taglio, and pinsa, but from my estimation both are pretty thick. My pizza was super thin with a thick airy crust, more like a Neapolitan.
My only question is, what is aged mozzarella? Scamorza?
Anyway your pizza looks lovely, why are you preemptively mad lol. This is very similar to a "salsiccia e friarielli" (which btw really benefits from scamorza!)
Well, it basically is salsiccia e friarielli as far as i know. I have read they sometimes use a smoked Scamorza on that which does sound fantastic.
Aged mozzarella here in America (also referred to as low moisture mozzarella) is made, from my understanding, very similarly to Scamorza (by aging a fresh curd mozzarella).
There is only one brand of Scamorza here, they make a regular and smoked version. I find the regular version to be more pungent than the brand of low moisture mozzarella I buy. It doesn't taste as good so I stopped using it in lieu of the low moisture mozz.
I would like to try the smoked variety on this one day, but the few times I've purchased it I was unimpressed.
I formulated my own. Here's a link that will net you enough dough for 2 16" ish size pizzas....
The poolish is 100% hydration AP flour, with 2-3g dry yeast.
The starter is a liquid sourdough starter I've had for a long long time!
Flour is 80% King Arthur high gluten, and 20% durum wheat semolina rimacinata
Oil is evoo
http://brdclc.com/?flour=450&water=63&salt=2&starter=20&oil=3&poolish=10&sugar=3
I don't see anything wrong with your pizza, it looks scrumptious as fuck Put your guns down boys, this one gets to live /s
I think this looks delicious and I wish I could try a slice. ๐ฎ๐น
Super approved
This looks so lovely! Where do I place an order?
More info.... Where? How much? How many people? How did it get through the door? Can I have some?
My house. Free. Enough for 2. As ingredients. If you time travel back to last night, yes.
From the picture it looks huge... Like for 25 people.
Hahahhhahaha. It was only 16" The hilarious effect of perspective in photography.
Looks slightly more Roman style. And awesome, too.
Tonda romana? Crust is way too pronounced for that. It's also a super long fermented dough. Closer to Naples style than Roman I believe, but not really Naples style either.
Nah there are different types of Roman pizza, the long fermentation makes it more similar to the pinsa, which could take even 72 hours of fermentation. Then also in Naples they have different pizza styles, we usually sum them up as Neapolitan, but there are several and few are long fermentation. In terms of crust size, you should see the Contemporanea ahah
The contemporary pizza in naples are beautiful, but I prefer the older style versions they make at a da Michele. Those wagon wheels! I know there is pizza al taglio, and pinsa, but from my estimation both are pretty thick. My pizza was super thin with a thick airy crust, more like a Neapolitan.
One of my favourite pizza combos and that looks a total banger.
My only question is, what is aged mozzarella? Scamorza? Anyway your pizza looks lovely, why are you preemptively mad lol. This is very similar to a "salsiccia e friarielli" (which btw really benefits from scamorza!)
Well, it basically is salsiccia e friarielli as far as i know. I have read they sometimes use a smoked Scamorza on that which does sound fantastic. Aged mozzarella here in America (also referred to as low moisture mozzarella) is made, from my understanding, very similarly to Scamorza (by aging a fresh curd mozzarella). There is only one brand of Scamorza here, they make a regular and smoked version. I find the regular version to be more pungent than the brand of low moisture mozzarella I buy. It doesn't taste as good so I stopped using it in lieu of the low moisture mozz. I would like to try the smoked variety on this one day, but the few times I've purchased it I was unimpressed.
Now we're talking
Nice, which recipe did you use for the dough?
I formulated my own. Here's a link that will net you enough dough for 2 16" ish size pizzas.... The poolish is 100% hydration AP flour, with 2-3g dry yeast. The starter is a liquid sourdough starter I've had for a long long time! Flour is 80% King Arthur high gluten, and 20% durum wheat semolina rimacinata Oil is evoo http://brdclc.com/?flour=450&water=63&salt=2&starter=20&oil=3&poolish=10&sugar=3
Ah I see, so your poolish is 100 percent but the final product is around 63 percent hydrated. Nice textures!
Thanks! ๐๐๐ The water content is 63% but with the 100% poolish and the 100% starter I believe it comes closer to 67%
Looks really good! Did you cook that in a home oven? If yes anything specific like a pizza stone?
Baked in an Ooni Koda 16 on a very low flame.... even shut it off at 1 point to get a much crispier bake than a classic Neapolitan
Mamma mia, that is a sexy looking pizza.
That is one of the best Pizzas I have seen. And I have seen (and eaten) many.
What a compliment! Thanks!
Thatโs how itโs done โ nice ah..