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Roman pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Roman pizza

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  • Roman pizza

    Ok guys, seriously...

    I love Vera Pizza Napoletana. The pillowy balance between crust and crumb. The soupy middle. The perfect melding of simple ingredients.

    But I love Pizza Romana more. I just can't seem to capture it in the States, and I'm not talking pizza al taglio. I'm talking WFO cooked, thin, crispy yet creamy, Roman pizza. I've seen it hundreds of times. I've eaten it dozens of times. I can't catch that lightning in a bottle.

    I've used regular Napoletana dough. I've enriched it with 4% olive oil. I've rolled it with a rolling pin. I've used a dryer dough. I've used a wetter dough. I've backed my oven off for a 3-4 minute pizza. I've juiced it up for a 90 second pizza. Nothing works!

    Either the crust is too tough, or too bready, or just not thin and crispy enough. In the Roman pizza that I've eaten, the cornicione feels like one large bubble ringing a soft but not wet pizza base. Not bready, and certainly not soupy. The crust on the cornicione has an audible snap to it when you cut it with your fork, but there aren't layers of soft (and yes, delicious) bread underneath it. Just a crunchy light puff.

    I can't figure out how to do this, and I've been trying for years. My recent trip to Rome only strengthened my resolve to make it happen.

    Ideas?

    Stan
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