PizzaandMore

Roman style pizza dough

Posted on: May 9, 2013

The Roman style pizza does not have a rim because their pizza fillings are more viscous and they tend to stay in place and not have a tendency to slide off the pizza. The pizza is never more than 3mm thick, roll or stretch the roman style pizza dough as thin as possible to get a classic thin and crispy crust.

If you like thin and crispy, the roman style pizza dough is the one for you. Don’t worry making it at home by hand or with a dough mixer, it’s actually done faster as you would think. The Roman style pizza dough also wants you to keep the toppings very simple, just as it was invented, yet using high quality ingredients. From the purest olive oil you can find over to original mozzarella di bufala and good sea salt make sure you get good quality ingredients. Your taste buds and anyone on the table will absolutely thank you .

Now rolling the roman style pizza dough extra-thin and utilizing a pizza stone are mandatory to achieve a crispy roman style pizza dough.

This is for the crust only; choose the topping you desire and be open minded to try new variations.

The ingredients:
2 tsp sugar
5 gr fresh bakers yeast
2½ tbsp extra-virgin olive oil, divided
1 tsp sea salt
275 gr flour TIPO 00 or 405 – (plus more for dusting)
135 ml water (43°C)

Combine warm water (43°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1½ tbsp oil and 1 tsp salt. Stir in the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 1½ hours.

During the rising time, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 260°C. Preheat for 45 to 60 minutes, you want the pizza stone hot through and through.

Divide the roman style pizza dough in half. At this point, you can wrap the dough balls individually in plastic and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for about 1 month.

Rollout: Sprinkle countertop and a doughball with flour. Roll out very thinly in a large rectangle with rounded corners (it doesn’t have to be perfect; in fact, it’s more authentic if it isn’t). The thinner you manage to roll the crust, the crunchier it will be, try to go as thin as 2 to 3 mm.

Cut out a piece of parchment paper big enough so it’ll hold the pizza dough. Fold the dough in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the roman style pizza dough with a clean kitchen towel and let rest for about 15 minutes, now ready to garnish with the toppings of your choice.

Thin crust is an absolute must as well as a pizzastone, for exiting flavors utilize the best raw ingredients you can find, enjoy your roman style pizza dough. Commercial usage or larger amounts are prepared in an commercial dough mixer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

.

123
%d bloggers like this: