Attempt for a Pizza like Gabriele Bonci at Pizzarium

I started this dough Monday morning and made a poolish.  Mixed the final dough Monday afternoon and let it bulk ferment.  The dough bulk fermented more Tuesday. The first picture is the poolish and the second picture is the final dough.

I made the pizza this Tuesday afternoon.. This was my best attempt as of this date, for a pizza like Gabriele Bonci at Pizzarium, in Rome, Italy.  The crust was moist, light and airy.  It must have been the formula, flour, bulk ferment, and how the dough was baked.

I used a high hydration dough, bulk fermented, used a poolish, and also used durum flour.

This pizza turned out like a cloud.  It was soft, airy and was so light.  I have never been to Pizzarium, but wanted to make a pizza something like Gabriele for a long while.

The dressing on this pizza were garlic and herb infused oil, two types of part-skim whole milk mozzarella, Parmesan cheese, rehydrated green and red peppers, and caramelized onions with garlic.


Video of Gabriele. http://www.youtube.com/watch?v=RnV47xWplXo&feature=related

Norma