Next Attempt for a pizza like Pizzarium

I think I might have let this dough ferment for too long.  The one bubble on the dough popped on its own, so I decided to shape the skin and let the skin proof for an hour.  The skin was easy to open. There was a little rise in the skin while it was proofing, but not as much I would have thought. That is another reason why I think I let the dough ferment too long and also I didn’t get the oven spring as my last pie. I had covered the skin with a linen cloth.

I dressed this pie with olive oil, grated zucchini, Kalamata olives, Italian herbs, Parmesan cheese, mozzarella, Feta, and tomato sauce.

The pie was really tasty, and had a nice crunch when eaten.  The bake time was about 10 minutes and I baked on the stone at a little over 500 degrees F.  The taste of the crust was good from the longer ferment time. I don't know why some of my side pictures of the crumb didn't turn out right, but I took two more pictures of a side shot, to show how the crumb looked.

A article about Forno Campo di Fiori and their pizza al taglio and the breads they make at their bakery.

http://www.wantedinrome.com/articles/complete_articles.php?id_art=943

A blog about Forno Campo di Fiori.

http://girlshopsglobe.blogspot.com/2010/07/around-campo-forno.html


Forno Campo di Fiori- Rome

From this video Toby (foolishpoolish) referenced before, this shows how pizza al taglio is made at Forno Campo di Fiori- Rome at Reply 11 http://www.pizzamaking.com/forum/index.php/topic,12651.msg121415.html#msg121415

and in that post is the video.

http://www.youtube.com/watch?v=MXxySZiPSIs

This is a blog about pizza al taglio at Forno Campo di Fiori and how they don’t reheat slices and what the blogger had to say about the toppings being fresh and robust but was no shocker that the highlight here was the crust. It was gently crispy on bottom and chewy all around. The inside resembled a beehive and was so light that it seemed hollow.

http://blog.forzapizza.com/2010/02/pizza-romana-and-its-double-personality.html

A video from Forno Campo di Fiori.

http://www.fornocampodefiori.com/mediaplayer/popup.html

In this blog if anyone is interested you can go down in the page and read about pizza al taglio and see pictures.

http://tamarindandthyme.wordpress.com/2009/11/30/campo-de-fiori-rome/

Some more pictures of pizza al taglio at:

http://www.bridgeandtunnelclub.com/bigmap/outoftown/italy/lazio/rome/fornocampodefiori/index.htm

Forno Campo di Fiori website where it says their team of experienced bakers who produce every day and offer the same bread, the same pizza and the same specialties 'that more' than 30 years delighting the palates of old and new customers.

http://www.fornocampodefiori.com/main.php

These are the pictures from beginning of the dough, bake and end pizza of this attempt.  This dough had a poolish that was left to ferment one day and then refrigerated for one day, before incorporating it into the final dough.

Norma