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Neapolitan pizza and Roman pizza

Neapolitan pizza and Roman pizza


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What are the differences between the classicNeapolitan pizza and Roman pizza. From the ingredients to the dough (recipe). Original recipe of Roman pizza.

In our land, focaccia, pizzas, wraps and many other delights are made with water, flour and yeast. When it comes toPizza, however, we can meet two types, thePizza(which is the classic pizza par excellence, titled Unesco heritage!) and theRoman pizza.

Neapolitan pizza and Roman pizza: differences

Roman pizza is white, slightly greasy, but soft. A very simple and certainly light pizza… even if it all depends on the topping.

ThereRoman pizzait is also known ashigh pizza, in fact, the height of the dough must be just enough to prevent the pizza from splitting or tilting even without a support plate. ThereRoman pizzait is cooked in the oven, on a shovel or in a pan.

Unfortunately, reading on different sites and even on Wikipedia, they meetRoman pizza recipesand very misleading descriptions.

According to the Production Regulations of "Authentic high hydration Roman-style pizza in pan" drawn up by the Confraternita della Pizza association, theRoman pizzamust be prepared according to arecipevery precise, regardless of what the seasoning may be.

ThereRoman pizzait is characterized by high hydration and its origins are quite recent: between the 80s and 90s. By standards, theRoman pizzadiffers fromPizza for:

  • A greater thickness, between 15 - 30 mm and without any swelling at the cornice and without areas of greater or lesser intensity. So the dough is homogeneous.
  • The lower surface is dry, without traces of grease and with a light consistency.
  • The crumb is characterized by a large alveolation which guarantees, among other things, lightness and softness.

Typically theRoman pizzait is made with type 00 or 0 soft wheat flour but the same specification allows the use of other flours albeit in lower percentages such as 15% of re-milled durum wheat semolina.

Roman pizza: recipe

Here's onerecipewhich meets all standards to return a tastyRoman pizza! The ingredients of the recipe refer to a pizza on a tray for 6 people.

Ingredients for the dough:

  • 360 gr of wheat flour (type 0 or 00) at medium strength (260w)
  • Flour for the worktop
  • 4 gr of fresh brewer's yeast
  • 10 ml of extra virgin olive oil
  • 10 gr of salt
  • 2.9 dl of cold water

For the dressing:

In reality, here you are spoiled for choice. Among the great classics I can point out the Roman pizza with sausage and Romanesco broccoli, sausage and chicory, bacon and zucchini flower ... For this tour I propose:

  • 2 bunches of escarole
  • 300 gr of knife tip sausage
  • 1 white scamorza cheese
  • chili pepper
  • salt and extra virgin olive oil

The dough must be prepared the day before.

How to make Roman pizza? Here is the recipe

First prepare the dough.

  • First, combine the ingredients of the dough and mix well by hand or with a mixer (food processor) equipped with a hook.
  • The water must be added gradually. If you use the mixer (food processor), know that you will have to work at low intensity for 10 - 15 minutes, set the setting to minimum and stop the appliance when the dough detaches independently from the walls of the bowl and is elastic.
  • The absorption of water must be gradual both if theRoman pizza doughit is handmade, whether you are using a food processor. In the case of a food processor, in the final part of the process, increase the speed and continue kneading for a further 7 to 8 minutes until all the water has been absorbed.

Wait for it to rise.

  • Transfer the dough to an airtight container and leave it closed for an hour (or in any case until it has doubled its volume) at room temperature.
  • Let the dough rest in the refrigerator for a period ranging from a minimum of 24 hours to a maximum of 72 hours.
  • After this time (it is necessary to create the cavities and make the dough soft) let the dough slide onto a floured surface and wait for another 3 - 4 hours. The dough must return to room temperature before being rolled out.
  • Handle the dough as little as possible and roll it out gently in several pans or in a single pan (depending on the size of your oven).
  • Come on cook theRoman pizzain a preheated oven (the pan must be greased) at 230 ° C for 10 minutes, then open the oven door and cover the pizza with your toppings (sausage, scamorza, escarole and oil).
  • Wait another 10 minutes and bake yoursRoman pizza recipeit's over!

Others may interest you typical Roman recipes: mixed fried Roman style, artichokes alla giudia.



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