Mattia_Admin- Es lebe die Pizza
The first is more fashionable and trendy, the second classic. Both good and the pride of Italian cuisine.
But the things they have in common are few; They vary according to the mix procedure, shape / size and cooking time .
While the Neapolitan has a real discipline with very precise rules to follow for the production, the Roman is pure creativity and free interpretation.
The Neapolitan pizza is circular with a diameter ranging from 30 to 35 cm, the Roman pizza or the blade is rectangular with a length of about 100 cm.
In relation to the dough, the Roman pizza has a „high hydration“ mixture that contains 75-80% of water compared to flour; circular pizza is hydrated at about 55-60%.
For pizza alla romana, many pizza chefs recommend using very cold, almost iced water. The leavening is done in the refrigerator at 4 ° temperature for at least 24/48 hours.
And cooking? Between one and the other temperature and times vary: the Roman-style pizza is baked in an oven at 250 ° C for about 7-10 minutes, a longer time than that expected for the Neapolitan pizza that must be placed directly on the wood oven cooking surface and for 60/90 seconds at a temperature ranging from 430 to 485 ° C.
