The Hot Pepper said:
Probably not...
just need dough bro u know
Weel, i still try to elaborate, maybe someone will find useful. I hope to explain well, some terms maybe are not so easy to translate....
That is pizza in teglia alla romana alta idratazione no knead.
Roman pizza on tray high hydration no knead.
Check again here, images are useful:
https://laconfraternitadellapizza.forumfree.it/?t=75899874
PRO:
you don't need thermonuclear ovens (still 280°C would be nice... maybe are 250 enough tho. Some use 300 but it's easy to burn).
it's the best method i know for standard oven
it's very good and has room for improvement
it does not need strange equipments
it’s not that hard to do
it’s doens’t require that much work
once you get the hang on it, you can be creative with flours
cons
it requires some pratice, especially to stretch and transfer dough on tray
even if active working isn’t much, you do lose time
you need proper flour
often pizza in teglia is considered cheap, and that's wrong
neapolitan is still better
some lexicon:
panielli: balls of dough
staglio: when you form panielli
appretto: time that passes after wheh you knead and before staglio
puntata: time that passed after staglio (after that, panielli should be ready)
Hydration should be 80-85%. Usually…It’s a lot of water and dough is not easily handled
Aimed rise time depends on flour: usually the strongest flour, more time.
An important stuff: quantity!
General rule: (area in cm^2)/2 + 0~10%= weight in gram
So, for example, for a 30*40cm tray a paniello should weigh from 600 to 660g
About flours: there’s a parameter called forza (strength), its symbol is W. Now maybe it’s not the only parameter but is the most considered. Higher W, higher gluten usually, absorbs more water, rise more end needs more rise time…
You can read something here:
http://www.perteghella.it/en/news/strength-flour-index-capacity-bread-making-w
It’s measured with that machine:
https://en.wikipedia.org/wiki/Chopin_alveograph
A flour with W350-400 is good and needs about 2 days of rise for example...
[SIZE=11pt]You can mix 00 with farro, with grano duro, with whole flour (10% of that is good), use type 0, 1 or 2, full farro, full grano duro, use manitoba...[/SIZE]
[SIZE=11pt]A nice mix is: 40% medium flour, 30% manitoba, 20% grano duro, 10% whole and 1-2g of sugar per kg of flour... You can be creative.[/SIZE]
Now i follow some numbers found on confraternita della pizza threads…
Recipe
Panetto of 650g (1 tray 30*40cm)
Strong flour 361g
Cold water 289g
Fresh beer yeast 2g
Salt 8g
Oil 7g
Fold 4 times waiting 30 minutes after each folds
I usually wait 1 hour then i wait 15 mins after each fold...
You can try both methods and choose the one you like most
I’ll return to folds later.
Wait 44h in fridge (puntata)
Staglio, then appretto of 4 hours (make panielli then wait 4 hours outside fridge… If it’s summer 4 hours can be way too much btw, dough must have some tenacity, higher temp less time needed)
Here an omnicomprensive video:
https://www.youtube.com/watch?time_continue=62&v=Yia0E_Iqtoc
But with some italian to read...
How to no knead:
I admit that i don’t follow that, i have some clots so i mix well flour with a spoon… But in that way it’s harder to make well panielli. Maybe next time i should try proper method!
The important is to avoid salt and yeast to touch, so you can melt yeast on water, add flour, then salt and oil (you can leave some flour after those 2)
How to fold:
1st time
2nd
3rd
4th
Now that’s cool to follow to check how dough changes. If you see, only third fold is different.
Now you put in fridge, wait your time and you make panielli.
See here.
Different methods, the one from 9:15 should be the best
After waiting proper time (2-4hours) you need to stretch and put on tray and it’s the hardest part:
You should put a bit of oil on the tray.
And a bit of oil above stretched dough, as in video.
Cooking!
On a normal oven probably you want max temp. Needless to say, preheated and at max temp.
A trick is to reach the minimum step below the max then increase to max, so you have resistances working while you insert dough, so you have the maximum heat possible.
First, cook just dough as low as possible (tray can touch floor if there are no controindications). In my oven i cook it for 9 minutes.
Then top it and put on an high (try even the highest possible) point.
Cook until done.
I hope to have not forgotten something and that this is undersandable...
