pompean pizza

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pompean pizza

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dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Sat Jul 01, 23 12:18 pm Post subject: pompean pizza

old and new pictures plus recipe

this thing seems worth a try, the few "genuine" roman recipes i have tried have been rather nice, especially the old style grains in bread doughs

this crew did not have a sourdough starter, so the bread bit will be different to the original style, and to any started with a particular kitchen's starter
a sourdough starter is pretty easy to establish, either from an established one or from the locally available wild yeasts and other microorganisms
yeasts can be harvested/cultured from fruit, by damping a bowl and dusting it with flour and letting yeast spores settle
from local fruit is probably as niche as it gets, fresh apple juice or cider must is rather good as a sample to culture up
how you treat the culture will change the types of yeast and other microbe mix selected for and that in turn changes the nature of the bread ferment
it will be fairly obvious if the conditions are giving the wrong lifeforms

good old style grain flours are a bit costly, but so are good quality more modern ones, shop around in an informed way

spelt is a rather nice northern one that almost certainly featured in roman pizza making and is closely related to one grain mentioned

using spelt will be easy as i know where the bag is

PS spelt is the perfect "dusty jacket" for super fluffy soft flour dumplings that do not disintegrate while cooking
so even if the pizza is disappointing* the bag will not be wasted
good in assorted baking as well

*looking at the article, i reckon it will be far better than disappointing

Mistress Rose

Joined: 21 Jul 2011
Posts: 15951

Posted: Sun Jul 02, 23 6:28 am Post subject:
Emmer and I think einkorn will grow in the UK. I have seen emmer and it is a rather prettier wheat than spelt. It is bearded and against a blue sky makes a rather good picture. The pizza sounds a bit odd to modern taste but might be rather nice.

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Sun Jul 02, 23 8:01 am Post subject:
Focaccia with figs, salt and herbs is rather nice, only ever tried it with hard wheat flour the older varieties of wheat(and other grains) are tasty, although they do not have the yields per acre etc of modern ones and are quite varied in what they work well for

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