Massimiliano’s Secret Roman Dough Formula


This course includes:
• Essential elements for making Roman pizza.
• Theory and fermentation process.
• Chemistry of highly hydrated Roman dough.
• Use of the 2-speed spiral mixer with dough breaker making 80% Hydro dough.
• Shaping Dough-balls using the formula to find out the right weight of dough depending the size of the pizza tray.


Equipments needed for the Course:

1. deck oven gas or electric able to reach at least 350C.
(No Neapolitan Pizza ovens).
2. spiral mixer one speed with at least 180RPM or spiral mixer 2 speed with second speed at least of 180RPM.


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