Roman-Style Pizza
A traditional style of pizza we don't see too often in America.
My first attempt at Roman pizza and it turned out SO good! The dough develops a lot of flavor in an overnight rest that makes for an even tastier and fluffier crust. This pizza is a staple in Italy is portioned by the weight of the pizza. The crust is a signature which makes this a good vessel to reheat. In Rome pizzerias there will be a sea of this type of pizza with all different toppings that they leave at room temperature only to reheat before serving to the customer. A technique I believe we acquired from the Romans here in America today.
How To Perfect This Pizza Dough?
One rule, give it time! Do yourself a favor and make this dough the day before you’re going to bake it. Two Things will happen. It will make you look forward to making this pizza and two, it takes all the hard work away. Pick some good toppings and prep your sauce, so that day of you can just focus on the ‘zza!
Let’s talk more about the dough right before it goes in the oven. You want the dough to come to room temperature so it has the opportunity to proof. We want the fluffy! Do the most to get your dough out of the fridge at least three hours before baking. Place it in the pan you’re baking it in, cover, and let it sit until you’re ready to bake.
Get your oven piping hot, 480° to be exact. If you have a pizza stone/steel, now is the time to let that heat up with the oven. No pizza stone? No problem. Arrange the bottom rack to be the closest to the bottom of the oven. The heat will radiate from the bottom to help create the crust. Bake the pizza on the bottom, you will get a golden crust without cooking the cheese too quickly.
A pizza like this is a pizza that serves everyone. No fuss with a pizza peel, just a good ol’ fashioned pan pizza. Bring some friends over because they are going to want to be here for this one.
Roman-Style Pizza
Allergens: Gluten
Diet: Vegetarian
Ingredients
- 2 3/4 cup all-purpose flour
- 1 cup water, plus 1 tablespoon
- 1/2 teaspoon dry yeast
- 1 teaspoon honey
- 1 1/2 teaspoons salt
For toppings:
- 1 bag whole milk, part-skim mozzarella sticks, chopped
- Fresh tomato sauce (28 oz. whole peeled tomatoes + 1/2 teaspoon salt)
- Fresh basil
Preparation
- Mix the dough roughly in a bowl, then let rest for one hour.
- Slap and fold the dough 3 - 4 times until the dough gets smooth and twist into a ball. Wrap and let rest for 30 minutes.
- Stretch and fold the dough 4 times, then stretch and fold the dough. Let rest for 30 minutes and cover.
- Grease a bowl with olive oil, do one more stretch and fold. Cover and let rest in the fridge for 24 hours.
- Remove the cold dough to a lightly floured surface and carefully stretch the dough to a thin rectangle. Fold the sides into the center and repeat with the bottom sides. Pinch the ends together and let rest for three hours.
- Preheat the oven to 480ºF and liberally grease an 8x11 roasting pan, then dust the bottom with semolina flour.
- Dust a surface with semolina flour and remove the dough. Carefully dimple the dough to degas the dough, then transfer it to the prepared tray. Spread the dough to the edges, spread with tomato sauce, then bake for 10 - 12 minutes.
- Remove pizza from the oven and top with cheese and any other toppings, then place back in the tray, and continue cooking for 6 - 8 minutes or until golden. Remove from the oven and transfer to a wire rack to cool
- Garnish with fresh basil leaves, then cut into squares with a pair of scissors to serve.
