Mattia_Admin- Long live the 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.
