August 4, 2017 - 11:57pm
Neapolitan Pizza and Teglia Romana
Hi Guys,
my name is Stefano and i'm a pizzamaker from Italy. Every week I make some style of Pizza.... here there are some images of my works.
With Neapolitan i prefer use Sourdough, but for pizzeria the use of Fresh yeast is more easy
Other my prefered style is Teglia alla Romana, using only Fresh Yeast and studing a lot on toppings
My personal web page is : www.0059.it and every week i will add some pizza with receipt.
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The crust alone has left me almost speechless, and hungry!
Thanks AnotherLoaf. Bakery take my heart in the last 2 years!
Now I am hungry! Seriously, those are probably the best looking pizzas I have ever seen!
95% Pivetti Mimosa 00
5% Rye Flour
63% Water
0,16% fresh yeast
3% lard
3% Salt
48h(41hCF,7hRT)
250gr balls, mixed with diving arm.
Burn with F1 p134h mod byFDM.
More photos and infos:
http://www.0059.it/2017/08/06/verace-si-ma-ricercata/
95% Pivetti Mimosa 00
5% Rye Flour
63% Water
0,16% fresh yeast
3% lard
3% Salt
48h(41hCF,7hRT)
250gr balls, mixed with diving arm.
Burn with F1 p134h mod byFDM.
More photos and infos:
http://www.0059.it/2017/08/06/verace-si-ma-ricercata/
Your pizza's look amazing! You're obviously baking in a wood fired oven? I love the crumb picture! I have to try some of your recipes! In the recipe above some questions:
- lard: what do you use?
- 48h(41hCF,7hRT) : please explain?
- 250gr balls, mixed with diving arm: diving arm?
- Burn with F1 p134h mod byFDM: ??
Thank you!!
Lard of Pig "Strutto" or "Sugna"in italian
48hours , 41h cold fermentation in mass , 7 room temperature in balls
Diving Arms is a kind of mixer. My brand is Bernardi Miss Baker Pro
F1 p134 is an electric oven. Www.effeuno.biz
Just wondering: how do you store your dough balls?
Do you drizzle oil on them when they rise at room temperature for 7h? (so that they dont develop a "crust")
Thanks
Great bakes, send some to me! Only kidding, but wonderful!
Do you have any advice for hand mixing these doughs?
For the Teglia Romana, do you retard at 5C ? and for how long?
Diving arm is created to simulate hand mixing. Time and strenght to dough is similar.
I use a lot of receipts for Teglia Romana ,24 or 48 hours.... you must wait next week ;) keep in touch
Looking forward to your recipes! I love a well made, bubbly teglia romana.
I tried to make a teglia romana today using sourdough, however the results wasn't too great. It was 75% hydration, using a mix of bread and whole wheat (20%) flour. I let it sit outside about 4h and then in the fridge for 20h. However the resulting dough didn't rise much in the oven, and was not so fluffy. I'm not sure if it was over proofed maybe or just my skills when shaping the pizza knocked most of the air out.
For Teglia Romana, you can't use Sourdough. Every product has own perfect yeast. TR need of power to growth in pan and sourdough is really slow....or you must use big % of it........ and the taste became terrible.Perfect yeast of Teglia Romana is fresh yeast at 0,7%/Kg. Remember that ifyou put in fridge a dough with sourdough ,it remain blocked. Teglia Romana is one of more difficoult pizza to make and need of study and test...is the Baguette of Pizza
2nd Test with rye flour dough
85% Dallagiovanna 0R Verde
5% Rye Flour Mulino Marino
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
I work around the mix goving more strength to dough ,improving gluteen bonds.
I think my best structure.
More photos and infos to: http://www.0059.it/2017/08/13/e-segale-sia/
Pizza al Metro and 1 Neapolitan at Hybrid leavening:
80% Dallagiovanna 0R
20% Mix Infibra 340
75% hydros
5% Solid Sourdough
0,1% fresh yeast
3% Salt
3% Lard
48h(41CF+7RT).
More photos and info at:
http://www.0059.it/2017/08/19
/full-day-of-pizza/
Second Day of Course 'One to One' with an Austrian.
90% Dallagiovanna 0R Verde
10% Semolina
75% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
More Info and photos at:
http://www.0059.it/2017/08/20/e-poi-teglia/
Really georgeous pizzas!
Please keep teasing us with this.
And do share your recipes like you do :)
Thanks Choubix
How much dough do you use for a 40x30 pan or per cm2 ?
Do you need to have those blue iron pans for best results? (ferro blu?)
After mixing do you do any folds ? Or just let sit in fridge for 24h? How many hours in room temp and then how many hours in fridge? You said 41CF+7RT so I'm curious which order it is in. I want to give it another try. I found some "Buratto flour Tipo 2", which looks quite high quality. I want to try with this and some fresh yeast!
1) 600gr (bxh)/2
2)Blu iron pans
3)With Spiral mixer, no folds
4)41h in fridge in mass, balls and 4h at room temperature!
I don't have a spiral mixer unfortunately :( so maybe I should give it a folds in the first few hours?
So basically after you mix it, you shape it into a ball and put straight into fridge? and then 4h in room temperature in the end?
If you make a good dough with the right Strenght you don't need to fold it.
After mixing i put all the mass in fridge and shape in balls when i put at room temperature
Hybrid leavening fo neapolitan:
80% Dallagiovanna 0R
20% Mix Infibra 340
75% hydros
5% Solid Sourdough
0,1% fresh yeast
3% Salt
3% Lard
48h(41CF+7RT).
Photos and info at:
http://www.0059.it/2017/08/27/...apoletana-ad-alta-idratazione/
Facebook: www.facebook.com/pizzaprincipiumest
During the course on Sourdough, I prepared these two doughs for the students
Neapolitan Dough
90% Denti Anima Verace 00
10% Infibra W300 Tipo1
65% hydros
5% sourdough
2% lard
3% Salt
16h(1+15)Alla RT
Pizza al Metro Dough.
70% Dalla Giovanna 0R Verde
30% Mix In fibraW340
75% hydros
5% sourdough
0,1% fresh yeast
3% lard
3% Salt
48h(39CF+9RT)
More photoshop and infos: http://www.0059.it/2017/09/02/corso-lievito-madre/
Facebook: www.facebook.com/pizzaprincipiumest
Event for 80 persons
22 pans of Teglia Romana for 11 Toppings
80% Dallagiovanna 0R Verde
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
I had anemy on the top of the pizza because the oven not always at higher tamperature. For time issues i had to bake in any condition.
Photos ,Infos and Toppings on my site: http://www.0059.it/2017/09/10/la-visione-0059/
Facebook Site: www.facebook.com/pizzaprincipiumest
My prefered Doughs in challange.......
100% Dalla Giovanna 0R Verde
75% hydros
5% sourdough
0,1% fresh yeast
3% lard
3% Salt
48h(38CF+10RT) with spiral mixer
90% Denti Anima Verace
10% Semolina
63% Water
0,16% fresh yeast
3% lard
3% Salt
48h(41hCF,8hRT)
250gr balls, mixed with diving arm.
The Winner is: 63% Denti Anima Verace!!!!
More photo and info at: http://www.0059.it/2017/09/17/degustazioni/
Facebook: www.facebook.com/pizzaprincipiumest
Flour Test:
90% Denti 002
1% Denti Infibra Viva (only Bran and Grain germ)
10% Semolina
80% hydros
0,7% fresh yeast
2% EVO
2,5% Salt
44h(40CF-4RT)
satisfied with the result
More infos and photos: http://www.0059.it/2017/09/27/corsi-finiscono-test-no/
FAcebook Page: www.facebook.com/pizzaprincipiumest
3 doughs for a private Event with 30 persons:
Dough 1
25% Poolish 12h with 0,1% of fresh yeast and Infibra W380 Flour
and final dough with:
75% Denti W240 Test Flour
62% Hydros
0,1% fresh yeast
2% Lard
3% Salt
12h(4+8) All RT
Spiral Mixer
Dough 2
90% Denti Anima Verace
10% Semolina
0,17% Fresh yeast
3% Lard
3% Salt
48h(40CF+8RT)
with Diving Arms Mixer
Dough 3
100% Denti 002
75% hydros
0,1% fresh yeast
3% lard
3% salt
48h(39CF,9Rt)
with Spiral Mixer
New Poolish dough impress me.
More Infos and photos at: http://www.0059.it/2017/09/30/pizzaterritorio-e-gioventu/
Facebook: www.facebook.com/pizzaprincipiumest
Test Number 2 for Poolish Dough at my home:
Same Friday Dough:
25% Poolish 12h with 0,1% of fresh yeast and Infibra W380 Flour
and final dough with:
75% Denti W240 Test Flour
62% Hydros
0,1% fresh yeast
2% Lard
3% Salt
12h(4+8) All RT
Spiral Mixer
Great Tast but a lot of anemy. Better try with a more strength flour.
More Infos and photos at: http://www.0059.it/2017/10/02/ma-poi-a-casa-mia/
Facebook: www.facebook.com/pizzaprincipiumest
More infos and photos: http://www.0059.it/2017/10/05/ed-ora-tocca-alla-breve-lievitazione/
FAcebook Page: www.facebook.com/pizzaprincipiumest
Another Test , but with a new weak flour prepared for me by Molino Denti
70% W240 Denti
20% Infibra W300 Tipo1
10% semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
30h (26CF+4RT)
Next Time with weak flour is better add more yeast
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(40CF+8RT)
Usal Dough. Focus on Toppings
More Photos and infos: http://www.0059.it/2017/10/08/toppings-e-napoletane/
Facebook: www.facebook.com/pizzaprincipiumest
My last Pubblic Event in Modena (Italy)
18 Pans of Teglia Romana
2 Doughs:
90% Denti 002
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(45CF+5RT)
70% Dallagiovanna 0N Blu
20% Infibra Tipo1 W380
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(45CF+4RT)
I used all strong flour and long maturation to have the most simple and light dough.
A great Degustation of my prefered toppings:
Peccati di Gola: Yellow Datterini,smoked pork pillow,barricade honey and almond grain
Oro degli Dei : Tropea onion marinated in juniper berries,Grilled Eggplant ,Cherry Tomato Confit and solid smoked ricotta cheese
Sole D'Estate : courgette flowers, Yellow datterini, Mora Romagnola Sausiges and traditional vinegar of Modena
more infos at: http://www.0059.it/2017/10/15/degustazioni-modenesi/
Facebook Page: http://www.facebook.com/0059StefanoCiccarelli
Shots from last course of Teglia Romana at Rome (location Colosseum)
90% Denti 002
10% Semolina
75% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
24h(20CF+4RT)
the classmates hand mixed, prepared the balls, stretch in pan and baked his own Pizza in Teglia.
the participants from all over Italy brought products from their territory to taste
More infos and photos: http://www.0059.it/2017/10/22/corso-al-colosseo/
Facebook Page: https://www.facebook.com/0059StefanoCiccarelli
My last Pizzas with usual dough:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(40CF+8RT)
In this period i'm focusing on toppings. These pizzas are dedicated to Monuments of my city using traditional ingredients
More informations at: http://www.0059.it/2017/10/29/lavorando-un-po-sul-territorio/
Facebook: www.facebook.com/0059StefanoCiccarelli
Testing the new Moretti oven at DentiLAB with my new Denti flours. for 2 different doughs....... keep in touch!!
Pizza in Pala:
100% New Denti Flour W250 (mid streght)
72% hydros
0,35% ady
2,5% Salt
2% Evo
6h(1+5) All RT
Teglia Romana:
90% New Denti Flour W340 (strenght)
80% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)
Great Oven....i changed baking temperature and times understanding how this Moretti works.
More infos andh photos at: http://www.0059.it/2017/11/08/dentilab-un-laboratorio-svezzare/
Facebook page: https://www.facebook.com/0059StefanoCiccarelli/
Dough with Poolish:
25% Poolish 12h with 0,1% of fresh yeast and Infibra W380 Flour
and final dough with:
75% Denti Anima Verace
62% Hydros
0,1% fresh yeast
2% Lard
3% Salt
12h(4+8) All RT
Spiral Mixer
Direct Dough:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(40CF+8RT)
I'm sperimenting new toppings
More informations at:http://www.0059.it/2017/11/13/approfondiamo-la-ricerca-sui-toppings/
Facebook: www.facebook.com/0059StefanoCiccarelli
Presentation of my new flours Zero+ W250 (Weak) and Zero+W340 (Strong) created by the mill DENTI. A mix of products with % of Buckwheat ,Rye,seeds and broken grain.
Teglia romana:
10% Semolina
90% Denti Zero+ W340 (strong)
80% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)
Pala Romana with Buckwheat and Chia Seeds:
10% Semolina
10% Buckwheat and Seeds
80% Denti Zero+ W340 (strong)
75% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)
Pala Romana with Broken Grain:
10% Semolina
10% Broken Grain
80% Denti Zero+ W250 (weak)
75% hydros
0,9% fresh yeast
2,5% Salt
2% Evo
24h(19CF+5RT)
Focaccia with rye and Seeds:
50% Rye
50% Denti Zero+ W250 (weak)
65% hydros
1% Ady
2% Salt
2% Lard
7 (1+6) All RT
For now, they have been submitted to agents, but in January they will start distributing
More infos andh photos at: http://www.0059.it/2017/11/25/zero-nuove-farine-un-concetto-pizza/
Facebook page: https://www.facebook.com/0059StefanoCiccarelli/
I sure wish I was in Italy to taste them! Every single one looks delicious!!
Thanks Danny, these were of doughs tasting. when you come to Italy you will taste pizzas with even better toppings.
Sourdough is back:
90% Denti Anima Verace
10% Denti Infobra W300
65% hydros
5% sourdough
2% Lard
3% Salt
18h all RT (1+17)
Really good the flavors and taste with a lot of new toppings
More photos and infos at: http://www.0059.it/2017/11/27/alla-fine-si-torna-sempre-casa-lievito-madre/
Facebookpage: http://www.facebook.com/0059StefanoCiccarelli
Neapolitan Pizza Tasting Event in Modena with 3 my best Toppings:
"Vecchia Modena" (Ancient Modena): Parmisan Cream, Tosone (ancient poor cheese waste of parmisan), Mora Romagnola Bacon, ance Traditional Balsamic Winegear 25 years
"Bunesma" ("The very good woman" in Modense Dialect) :pumpkin cream,porcini mushrooms,raw ham of Modena, Parmisan
"Stella Alpina" ("Alpine Star"):Radicchio Cream, Yellow Datterini Tomatoes, Colonnato Lard
2 Dough for event:
25% Poolish 12h with 0,1% of fresh yeast and Infibra W380 Flour
and final dough with:
75% Denti Anima Verace
62% Hydros
0,1% fresh yeast on total flour
2% Lard
3% Salt
12h(4+8) All RT
Spiral Mixer
Direct Dough:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(40CF+8RT)
Dough for Saturday with a little change on yeast:
25% Poolish 12h with 0,1% of fresh yeast and Infibra W380 Flour
and final dough with:
75% Denti Anima Verace
62% Hydros
0,1% fresh yeast on flour of remaining flour
2% Lard
3% Salt
12h(4+8) All RT
Spiral Mixer
More informations and pizza photos at:http://www.0059.it/2017/12/03/weekend-napoletana/
Facebook: www.facebook.com/0059StefanoCiccarelli
Very interesting topic! Thank you for sharing!
Thanks Gulia3art! It's a pleasure
Dough for Pala alla Romana.
Mid Hydratation
90% Denti Zero+ W340
10% Semolina
75% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+4RT)
Purple Potatoes ,Black Datterini,Mora Romagnola Lard
Gorgonzola di Novara, Porcini Mushroom, Cook smoked speck, Honey Mustard
more infos and photos at: http://www.0059.it/2017/12/10/sviluppo-pale-romane/
Facebook Page: http://www.facebook.com/0059StefanoCiccarelli
That second one is definitely something I would love!
Good choice Danni3ll3!!!
Dough 1
Denti Zero+ w340
75% hydro
5% sourdough
0,1% fresh yeast
3% lard
3% salt
48h( 38CF,10RT)
Dough 2:
10% Poolish with Denti infibra w38o
90% Anima verace
60% hydros
0,1% fresh yeast
2% Lard
3% Salt
24 (14+10) all RT
Giorilli receipt for Panettone
More informations and pizza photos at: http://www.0059.it/2017/12/25/santo-natale/
Facebook: www.facebook.com/0059StefanoCiccarelli
3 Days of Neapolitan Pizza, Panettone and Teglia Romana
Usual Neapolitan Dough for Private Event:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(39CF+9RT)
Usual Teglia Romana Dough for last year's party:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+4RT)
Giorilli recipe for Panettone
All photos and info at: http://www.0059.it/2018/01/01/2930-31-auguri/
Facebook: www.facebook.com/0059StefanoCiccarelli
High Idratation Neapolitan Pizza
100% Denti Zero+ W340
75% hydros
0,1% fresh yeast
3% Lard
3% Salt
48h(36CF+12RT)
and in this period i'm using a lot sourdough for Panettone ...so i mix a second dough:
90% Denti Anima Verace
10% Denti Infibra W300
65% hydro
5% sourdough
2% Lard
3% Salt
17(4+13) all RT
More informations and photos at: http://www.0059.it/2018/01/08/alta-idratazione-lievito-madre/
Facebook: www.facebook.com/0059StefanoCiccarelli
Hi,
I love pizza very much. Thanks for sharing this pizza recipe with us.
But I want to ask you can I used Indian spices in pizza to give a different taste to it?
Thanks Saina, yes you can add little % of spices in dough to enahance flovor and taste. Try with 0,1% for the first time
Thanks for the reply Antilife.
I bought some different kind of spices from an online spice store,
I think you should try this.
https://rawspicebar.com/products/garam-masala
A week of Courses, Event and Personal Pizza.
I used this dough for a big event in Modena where Daniele Reponi (a famous TV panino maker) and Davide Scappini challange each other with gourmet ingredients using my Teglia Romana
90% Denti Zero+ W340
10% Semolina
75% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)
High Idratation Neapolitan Dough:
Denti Zero+ w340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h( 38CF,12RT)
All photos and info at: http://www.0059.it/2018/01/29/settimana-dantesca/
Facebook: www.facebook.com/0059StefanoCiccarelli
Sorry Guys,correct links is http://www.0059.it/2018/01/30/settimana-dantesca/
Stefano.. Great post and "conversation"..
Can I replace the lard with butter? Yes/no?
Or will it make a big difference and just use the lard?
Grazia.. ciao!
Butter is too sweat.
Difference between fats are:
Lard- softiness
Evo - fragrance
Seed Oil - crunchiness
I think I'll make one of all three and see what we like best!
Private Event for Real Neapoltan Pizza:
Margherita, Salsiccia and Friarielli, Multicolor with Piennoli del Vesuvio e Conciato Romano Pecorino
Three Doughs because my fridge is not big.
Dough1:
10%semola
90% anima verace
63% hydro
0,2% fresh yeast
3% lard
3% salt
48h(39CF+9RT)
Dough2:
25%Poolish
75% anima verace
62% hydro
0,1% fresh yeast on 75% of total flour
2% lard
3% salt
12h(4+8)Rt
Dough3: Experimental ...... i next time will be better
100% anima verace
63% hydro
10% sourdough
0,1% fresh yeast
2% lard
3% salt
More informations and pizza photos at: http://www.0059.it/2018/02/07/piu-napoletane-queste-non-si-puo/
Facebook: www.facebook.com/0059StefanoCiccarelli
Dough 1:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)
Black Dough:
100% Denti Nerissima (mix of rye, vaious seeds and wheat)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+5RT)
I love the Black dough Toppings need to be simple.
All photos and info at: http://www.0059.it/2018/02/11/t-ingredienti-top-assoluti/
Facebook: www.facebook.com/0059StefanoCiccarelli
Sorry for the absence, but it was a month full of commitments and work. Here are the last doughs I used both for events and for courses
Usual Dough Neapolitan Pizza:
10%semola
90% anima verace
63% hydro
0,2% fresh yeast
3% lard
3% salt
48h(39CF+9RT)
High Hydration Dough:
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)
Short Maturation Dough:
25%Poolish
75% Denti Zero+ W250
62% hydro
0,1% fresh yeast on 75% of total flour
2% lard
3% salt
12h(4+8)Rt
A LOT OF informations and pizza photos at: http://www.0059.it/2018/03/04/un-mese-difficile/
Facebook: www.facebook.com/0059StefanoCiccarelli
I balanced the two doughs in management and I found the right baking with effeuno p134h modded
High Hydration Dough:
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)
Short Maturation Dough:
25%Poolish
75% Denti Zero+ W250
62% hydro
0,08% fresh yeast on 75% of total flour
2% lard
3% salt
12h(4+8)Rt
More informations and pizza photos at: http://www.0059.it/2018/03/11/le-quadre-trovate/
Facebook: www.facebook.com/0059StefanoCiccarelli
A long week with two students for a complete course of General Bakery and Kneading, doughs and baking all types of pizza during this week and on Friday an Event of Teglia Romana. These are the Neapolitans instead.
I particularly mention Pizza Carminuccio with the secret ingredients of the famous pizzeria in Salerno
10% Tritordeum Durum
90% Denti Anima Verace
63% hydro
0,16% fresh yeast
1% EVO
3% salt
40h(33CF+7RT)
These are some Teglie Romane during the week
10% Durum Durum
90% Denti Zero+ W340
80% hydro
0,7% fresh yeast
2% EVO
2,5% salt
48h(43CF+5RT)
More informations and pizza photos at: http://www.0059.it/2018/03/18/formazione-e-pizza-a-360/
Facebook: www.facebook.com/0059StefanoCiccarelli
The history of this dough is strange. he was born at the end of 2017 for Pizza al Metro but during the ball-forming phase, I was left with a 250-gram piece of dough. I made a Neapolitan pizza ball and during the baking I was impressed. So I decided to develop it ....and now I consider it an excellent technical dough.
High Hydration Dough:
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)
More informations and pizza photos at: http://www.0059.it/2018/03/25/storia-di-pizze-al-metro//
Facebook: www.facebook.com/0059StefanoCiccarelli
Dough 1:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
Black Dough:
100% Denti Nerissima (mix of rye, vaious seeds and wheat)
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(42CF+6RT)
All photos and info at: http://www.0059.it/2018/04/01/feste-e-tavola/
Facebook: www.facebook.com/0059StefanoCiccarelli
Usual high hydratation dough :
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)
Next week i will return to normal hydratation (and hope to use sourdough)
More informations and pizza photos at: http://www.0059.it/2018/04/08/la-serata-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
10% Semolina
90% Denti Anima Verace
63% hydro
0,13% fresh yeast
3% lard
3% salt
48h(41+7RT)
Sorry guys, I only took a picture because all the other photos were blurred due to technical problems.
I made this toppings after my trip to Madrid in Spain eating a Spanish Croquetas (Onion, Ham and Cheese Cream) ....fantastic
website: www.0059.it
Facebook: www.facebook.com/0059StefanoCiccarelli
Dough 1
10% Semolina
90% Denti Anima Verace
63% hydro
0,1% fresh yeast (less yeast for spring/summer)
3% lard
3% salt
48h(41+7RT)
Dough 2 High Hidros
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)
More informations and pizza photos at: http://www.0059.it/2018/04/29/preparazioni/
Facebook: www.facebook.com/0059StefanoCiccarelli
Just one question: what do I have to adjust if making calzone instead of pizza?
Elsie, is the same dough. You need only to add condiments and close them in the dough.Calzone must baked more slowly.
I'm far less experienced in baking pizza than you are so I might need some extra instructions. For example, how long and at what temperature should I bake calzone if I bake pizza at 480°F for 12 minutes for the same recipe?
Thanks a lot!
if you bake at 12 minutes....you can use the same time. Remember that i bake neapolitan in about 60 seconds.When i bake a Calzone bake for max 90 seconds.....in 12 minutes you don't need to add extra baking time
Last Mix created with Molino Denti for Pizza in Pala:
100% Denti Crokkia
75% hydros
0,8% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
Test pre-course of 26th of May "Pizza in Pala" and "Neapolitan Metro"
100% Denti Zero+ W340
75% Hdros
0,1% fresh yeast
3% Lard
3% Salt
All photos and info at: http://www.0059.it/2018/05/21/scaramanzie-pale-panettoni/
Facebook: www.facebook.com/0059StefanoCiccarelli
Dough with Diving Arms Mixer:
10% Semolina
90% Denti Anima Verace
63% hydro
0,1% fresh yeast
3% lard
3% salt
48h(41+7RT)
I reduced yeast cause high temperature.
I find some new variables to try to this dough, now i have more Leoparding and more brown color, but i prefer the taste of previous and usual dough. i will test this variables on other receipe so i can be sure of the result.
More photoshop and infos: http://www.0059.it/2018/05/30/un-impasto-si-sviluppa-nel-tempo/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+12RT)
I tryed Emilia Romangna traditional condiments (Erbazzone and Tigelle) on Pizza
More photoshop and infos: http://www.0059.it/2018/06/04/0059-bakery-lab/
Facebook: www.facebook.com/0059StefanoCiccarelli
Testing my new Lab Oven.
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
After a big catering events with Teglia Romana and Classic Pizza, finally Neapolitan Style
High Hydros Dough:
100% Manitaly di Mulino Mariani
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+12RT)
A new flour to test , really good but i see a little bit of anemy....i will test again in the next weeks!
More photoshop and infos: http://www.0059.it/2018/06/18/un-sabato-allinsegna-della-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
Return to classic dough:
90% Denti Anima Verace
10% Semolina
63% Hydros
0,1% fresh yeast
3% Lard
3% Salt
48h(41CF+7RT)
I think that this dough is the bestest for Flavors and management
More photoshop and infos: http://www.0059.it/2018/06/25/lestate-non-ci-fermera/
Facebook: www.facebook.com/0059StefanoCiccarelli
Hello Stefano, for some time I've been following this topic, your work is impressive. Congratulations!
If you can help me, thank you very much!
If I want to use sourdough, what would I change? Would it influence the fermentation time?
Thanks Solano,
I use this recipe using sourdough in Neapolitan pizza
100% Denti Anima Verace6
65% Idro
5% sourdough
2% Lard
3% Salt
17h(1 in mass and 17 in balls) all RT 22°c
Classic Burger Buns
100% Denti Zero+ W250
55% hydros
1,5% fresh yeast
1 eagg each 500gr of flour
1% Diastasic Powder
6% Raw Sugar
6% Butter
3% Salt
24h(20CF+4RT)
Turmeric and Ginger Buns
100% Denti Curcuma e Zenzero
65% Hydros
1% Fresh Yeast
4% Lard
2% Salt
24h(20CF+4RT)
witth beef burger,iceberg salad, seasoned tomato, , goat cheese, bacon and caramelized onion
Turmeric and Ginger Buns
100% Denti Nerissima
63% Hydros
1% Fresh Yeast
4% Lard
2% Salt
24h(20CF+4RT)
with Vegetarian hamburger with egg, porcino mushroom, pecorino waffle and mayonnaise with truffle
Baked at 200 for 15 minutes
More photoshop and infos: http://www.0059.it/2018/07/22/pizza-o-pane-consistenze/
Facebook: www.facebook.com/0059StefanoCiccarelli
I have never been to Europe, much less Italy. Your pizzas look nothing like any pizza I have ever seen in the United States. Beautiful! Magnifico!
We bake a lot of pizza at my house in our oven at 285 dC. I assume your ovens are much much hotter. What temperature are you pizzas cooked at? I noticed you wrote earlier that your neapalitan pizza only takes 60 seconds to cook. WoW!
Also, how do you shape your dough? Push it into a flat round shape with your fingers? Spin it in the air?
Thanks for sharing! I know these posts take a lot of time! Thankyou!
Thanks texasbakerda.
This is an old old old old video. Now i stretch the balls better but the concept is the same ;)
Hi Stefano,
Some really impressive pizzas there! I used to live in Rome and the pizza in Italy was so much better than anything I've had in the UK.
Have you ever made pizza bianca or other Roman Pizza al Taglio in a domestic oven? If so, do you have any tips?
Thanks
Yes richclever, you can withot problem make Teglia Romana in a domestic oven. You need only to extende time in oven. First Baking of 15 minutes and the second baking with condiment for 5 minutes (at 250 Degree)
Sorry for the absence ,i was on vacation
A week really full of job
High Hydros Neapolitan Style:
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+12RT)
I'm experimenting with my collaborators new condiments and toppings
and Teglia Romana Too:
This is the most difficult dough to manage but has the result of a 48 hours in 12h
First Dough(100% Biga):
100% Infibra W380
45% Hydros
0,5% Fresh yeast
9 hours all RT (my SummerBiga 30 grades)
Second Dough:
to 75% Hydros
1% Diastasic Malt
2,5% Salt
2% EVO
1 in mass and 2 in balls all RT
Don't Try this at Home ;)
More photos and infos: http://www.0059.it/2018/07/29/casa-dolce-casa/
Facebook: www.facebook.com/0059StefanoCiccarelli
est Pala Romana for a consulting
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+3RT)
More photoshop and infos: http://www.0059.it/2018/08/06/pale-e-panettoni-grandi-acclamazioni/
Facebook: www.facebook.com/0059StefanoCiccarelli
High Hydros Neapolitan Style:
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+10RT)
More photo and infos: hhttp://www.0059.it/2018/08/12/qui-quo-e-aspettiamo-qua/
Facebook: www.facebook.com/0059StefanoCiccarelli
Return to basics
100% Denti Anima Verace
63% hydros
0,1% fresh yeast
3% lard
3% Salt
48h(40CF+8RT)
More photo and infos: http://www.0059.it/2018/08/26/ritorno-alla-realta/
Facebook: www.facebook.com/0059StefanoCiccarelli
Sorry for the absence, after a long consulting in Trentino for Pizza in Pala ,finally a good Neapolitan
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+10RT)
More photo and infos: http://www.0059.it/2018/09/09/sempre-alta-idratazione-e/
Facebook: www.facebook.com/0059StefanoCiccarelli
Sourdough and Preferment Course, thanks to classmates. These are the doughs:
Neapolitan Pizza with Sourdough
100% Denti Anima Verace
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+16RT)
Pizza al Metro:
100% Denti Zero+ W340
75% hydro
4% sourdough
0,08% fresh yeast
3% lard
3% salt
48h(40CF+8RT)
Neapolitan Pizza with Poolish:
25% Poolish 12h
75% Denti anima verace
62% hydros
0,1% fresh yeast (poolish e regeneration)
3%Salt
2% Lard
12(4+8 all RT)
More photo and infos: http://www.0059.it/2018/09/16/prefermenti/
Facebook: www.facebook.com/0059StefanoCiccarelli
My Classic Neapolitan Pizza, but mixed with my new fork mixer, is an 30 years old mixer modded byFDM.
100% Denti Anima Verace
63% hydros
0,1% fresh yeast
3% lard
3% Salt
48h(40CF+8RT)
More photo and infos: http://www.0059.it/2018/09/23/la-pizza-napoletana-in-tutto-e-per-tutto/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(37CF+11RT)
Sorry for the absence, period of trips (Naples and Reggio Calabria) for contracts and Consulting
More photo and infos: http://www.0059.it/2018/10/14/prima-di-tutto-la-formazione/
Facebook: www.facebook.com/0059StefanoCiccarelli
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
Exploring Toppings
More photoshop and infos: http://www.0059.it/2018/10/21/3392/
Facebook: www.facebook.com/0059StefanoCiccarelli
Classic Neapolitan Pizza with Fork Mixer
100% Denti Anima Verace
63% hydro
0,1% fresh yeast
3% lard
3% salt
48h(40CF+8RT)
Pizza and Ananas is a Taboo here in Italy.....but with my friend/Collaborator Bakery Chef Davide all is possible
I need to add more yeast. Temperature is become too low
More photo and infos: http://www.0059.it/2018/10/28/pizza-e-ananas/
Facebook: www.facebook.com/0059StefanoCiccarelli
TWO Doughs , Classic and High Hydos 24h
Classic Dough:
100% Denti Anima Verace
63% hydro
0,12% fresh yeast
3% lard
3% salt
48h(40CF+8RT)
High Hydros
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
28h(14CF+14RT)
Classic has more flavor, but high hydros is more softly and light
More photo and infos: http://www.0059.it/2018/11/11/0059-a-tutta-birra/
Facebook: www.facebook.com/0059StefanoCiccarelli
Back to MOTHER
100% Denti Anima Verace
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+17)all RT
More photo and infos: http://www.0059.it/2018/11/19/mater-principium-est/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
after a wonderful Panettone Course
More photoshop and infos: http://www.0059.it/2018/11/26/panettoni-veneziane-e-pale/
Facebook: www.facebook.com/0059StefanoCiccarelli
After 3 weeks of Travels, Courses, Consultings ...finally Neapolitan Pizza
100% Denti Anima Verace
63% hydros
0,1% fresh yeast
3% lard
3% Salt
48h(40CF+8RT)
....with Fork Mixer
More photo and infos: http://www.0059.it/2018/12/09/la-napoletana-e-la-ricompens/
Facebook: www.facebook.com/0059StefanoCiccarelli
Panettoni ' time, but making pizza is the priority
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(10+14RT)
More photo and infos: http://www.0059.it/2018/12/18/le-notti-passano-le-pizze-restano/
Facebook: www.facebook.com/0059StefanoCiccarelli
Christmas 's Eve Pizza
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(10CF+14RT)
Happy New Year
More photo and infos: http://www.0059.it/2018/12/25/addio-2018-indimenticab/
Facebook: www.facebook.com/0059StefanoCiccarelli
1.JPG
2.JPG
3.JPG
New Year Pizza......
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
the balls needed more time but I had to stretch and bake with dough not ready
Test Sourdough Bread:
100% Denti Zero+ w250
70% idro
20% licoli
2% sale
5h TA
More photoshop and infos: http://www.0059.it/2019/01/04/nuovo-anno-vecchie-tradizioni/
Facebook: www.facebook.com/0059StefanoCiccarelli
CHALLENGE "Long CF" versus "All RT"
Dough Long CF:
100% Denti Anima Verace
63% Hydros
0,1% fresh yeast
3% Lard
3% Salt
72h(62CF+10RT)
Dough All RT:
100% Denti Anima Verace
63% Hydros
0,1% fresh yeast
2% Lard
3% Salt
24h(14CF+10RT)
Best Taste: Long CF
Best Visual Pizza: All RT
Best Managing dough: All RT
More photo and infos: http://www.0059.it/2019/01/09/non-e-solo-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
High hydros Neapolitan.
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(10CF+14RT)
I create some new toppings
VINCENT in honor of the painter Van Gogh
More photo and infos: http://www.0059.it/2019/01/20/i-colori-e-la-tavolozza/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
after a Neapolitan Course, Pala Romana is perfect
More photoshop and infos: http://www.0059.it/2019/01/29/le-mille-sfaccettature-della-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
Test on molecular cuisine: matched ingredients scientifically adapted to Italian taste
Usual High Hydros Dough
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(10CF+14RT)
In my opinion, a world to discover and study why these combinations work
More photo and infos: http://www.0059.it/2019/02/03/abbinamenti-molecolari/
Facebook: www.facebook.com/0059StefanoCiccarelli
10% Semolina
70% Denti Zero+ w340
10% Denti Zero+ w250
10% Denti Infibra Tipo1 w380
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
proof of Toppings for our resale
More photoshop and infos: http://www.0059.it/2019/02/10/la-qualita-in-produzione/
Facebook: www.facebook.com/0059StefanoCiccarelli
Modern Dough for Pizzerias:
25% Poolish 12h 0,1% of fresh yeast
75% Denti Anima Verace
62% hydros
0,1% fresh yeast
2% Lard
3% Salt
12h (4+8) all RT
Test on molecular cuisine PART 2: matched ingredients scientifically adapted to Italian taste
More photo and infos: http://www.0059.it/2019/02/18/impasti-da-pizzeria-con-la-p-maiuscola/
Facebook: www.facebook.com/0059StefanoCiccarelli
after a Teglia Romana course....... return to basic toppings!!!!
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(10CF+14RT)
More photo and infos: http://www.0059.it/2019/02/25/consulenzecorsi-e-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
Usual dough...... test on toppings
Finally we are ready to build our first Teglia Romana reseller. The name is FERMENTUM that mean Sourdough in latin
10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
More photoshop and infos: http://www.0059.it/2019/03/04/siamo-tutto-un-fermentum/
here you can find some photos during my last Teglia Romana course: http://www.0059.it/2019/02/25/consulenzecorsi-e-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
Test some new Toppings
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
24(11CF+13RT)
More photo and infos: http://www.0059.it/2019/03/11/una-questione-di-attitudine/
Facebook: www.facebook.com/0059StefanoCiccarelli
Pala Romana in Double Dough:
100% Denti CROKKIA
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(42CF+6RT)
100% Denti Mammmà
85% hydros
0,8% fresh yeast
2% Evo
2,5% Salt
48h(42CF+6RT)
Pizza is SlowFood
More photos and infos: http://www.0059.it/2019/03/17/new-bakery-lab-e-fermentum/
Facebook: www.facebook.com/0059StefanoCiccarelli
In day Dough
25% Poolish 12h 0,1% of fresh yeast
75% Denti Anima Verace
62% hydros
0,1% fresh yeast
2% Lard
3% Salt
12h (4+8) all RT
More photo and infos: http://www.0059.it/2019/03/26/tutto-in-giornata/
Facebook: www.facebook.com/0059StefanoCiccarelli
My first Neapolitan Pizza without Lard......after 4 year
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(10CF+14RT)
More photo and infos: http://www.0059.it/2019/04/01/per-il-bene-del-cliente/
Facebook: www.facebook.com/0059StefanoCiccarelli
Oh my God! This is my Paradise. I immediately run to try all your recipes (I'm fat, but happy).
Hi Antilife,
Your pizzas look amazing. Thank you for all the informations you posted here.
I recently bought Semolina rimacinata and I was wondering if I can do a pizza dough 100% with this flour. Do you have any advice regarding this.
With what type of flour can I replace the flour you use?
Thank you.
Florentina
Hi Fiorentina,
Depend which of product you need to make.
You can use for teglia romana or neapolitan. Remember that semolina have a p/l extremly high and this is a problem for extensibility. A 100% is better for Teglia than Neapolitan, but in my own opinion Durum Wheat is the tastiera Flour.
Ciao,
Thank you for answering. I was thinking to do Napoletana with Lievito Madre an 17 hours of fermentation RT.
Below I post pictures with the flour I bought. In italian is written on the bag Semola rimacinata and in English is translated Durum wheat flour. Also it is a 12% protein content flour and about 15.5% humidity.
Grazie,
Florentina
Stefano, I have been using Caputo Pizzeria Blue flour, but I find it lacks extensibility. I am now using a lower protein flour - Grandi Molini Frumenta Tipo 0, 10.7% and I like the results much better.
How do the Molino Denti flours that you use compare? And how do you mix your doughs?
Lance
Try Anima Verace for Neapolitan Pizza
Thank you; what is the protein content of Anima Verace?
Lance
https://www.molinodenti.it/wp-content/uploads/
Thank Michael!
Sorry for the absence.....
in this months i started the new Bakery Lab, a reselling shop, partecipate to TuttoPizza in Naples, Cibus in Parma and Vinitaly in Verona.I never stop to make neapolitan pizza, but time was short and I tried to solve a thousand of problems.
I'm back with a short leavening with preferment
25% Poolish 12h(Denti W380 with 0,1% of fresh yeast)
75% Denti Zero+ w250
65% hydros
3% Salt
4h+8h all RT
More photos and infos: http://www.0059.it/2019/08/05/le-sveltine/
My last jobs here: http://www.0059.it/2019/07/30/si-riparte-dai-buns/
Facebook: www.facebook.com/0059StefanoCiccarelli
Return to Hi-Hydros Neapolitan
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)
Bakery Lab and Fermentum are closed for Holidays......few ingredients available but delicious
More photo and infos: http://www.0059.it/2019/08/12/ferie-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli
Your pizza are amazing! every time I see it, I want to buy a pizza oven and then fly to Italy for a pizza workshop.??
Thx Julie99nl??,the passion lead us
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)
Holidays is ending .....i will take some time for other products!! Keep in touch
More photo and infos: http://www.0059.it/2019/08/19/pizzalavoro/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)
Fire is coming and we are testing the new oven....... keep in touch
More photo and infos: http://www.0059.it/2019/09/10/solo-questione-di-semplicita/
Facebook: www.facebook.com/0059StefanoCiccarelli
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)
GAS oven VERSUS ELECTRIC oven... you choose
More photo and infos: http://www.0059.it/2019/10/02/i-test-continuano-per-voi/
Facebook: www.facebook.com/0059StefanoCiccarelli
Neapolitans before Christmass (Panettone Time)
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)
More photo and infos: http://www.0059.it/2019/11/07/prepariamoci-psicologicamente/
Facebook: www.facebook.com/0059StefanoCiccarelli
Hey Stephano,
You are a maestro artista!
i went to your website, but my Italian language skill is very low. I’m interested in many of the combination of toppings that you use on your pies. Do you have these in English anywhere or maybe on Facebook, where I can use a translater
I use a spiral mixer, have a brick oven, use natural levaine, mill my own flour, except for the Caputo, which is 50% of my dough recipes, the other 50% is my stone milled flours. I’m make strong white, and whole wheats that are #20 mesh screened, which are Kamut, Spelt and White hard wheat.
Im planning to go into business, but am at the test kitchen stage. I worked with a Calabrese family in Laguna Beach for 7 years, and in their restaurant is where I learned my appreciation!
Id love to learn from your generous posts, and appreciate those who teach and share wisdom and knowledge, as I am in that camp myself?
Ciao,
Steven
Hi Steven,
Thanks for your wonderful words.
I use English translation only for hamburger, because it are an American Product. Use description on my web site www.0059.it or comments in Facebook images on page http:/www.facevook.com/0059StefanoCiccarelli
If you had problem to understand, write me withot problem.