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TO GET FREE STEAKS FOR A YEAR, click this link and sign up for ButcherBox. To me, Roman-style thin crust pizza is one of the most underrated pizzas out there. It’s somehow crispy and floppy at the same time. It’s kind of like a mix between Neapolitan and New York style pizzas, only a little less fussy. Let me know what you think of this one in the comments. ☕Enjoy this content and want to show support? Consider buying me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: OONI PRO PIZZA OVEN: METAL PIZZA PEEL: TURNING PEEL: IMMERSION BLENDER: PIZZA STEEL: KITCHEN AID MIXER: GLASS BOWLS w/ LIDS: HALF SHEET TRAY RACK: BOOS BLOCK CUTTING BOARD: ESCALI DIGITAL SCALE: MY FAV STAINLESS BOWL: ------ RECIPE (makes 4 pizzas) ------ ▪295g water (86F/30C) ▪3g instant yeast ▪10g sugar ▪12g olive oil ▪475g AP flour (11.7% protein) ▪10g salt (for dough) ▪Fresh mozzarella ▪Pecorino Toscano (or cows milk fontina) ▪Parmigiano Reggiano ▪Squeeze/glug of nice olive oil ▪Pinch of flaky salt Measure water, yeast, sugar, olive oil, and flour into the bowl of a stand mixer with the dough hook attachment. Mix on medium for 30-45 seconds or until a dough forms. Allow dough to rest for 30 minutes in the mixing bowl. Add 10g salt to dough and mix on high for 3-3.5 more minutes to incorporate the salt. After 3min, be sure gluten is developed using the “tug test” (see video @1:18). Divide into four into 4 equal (approx 200g pieces), shape as shown @1:45, and place each into an oiled/sprayed container with lid (or onto an oiled sheet tray and covered with plastic wrap). Place covered in fridge to cold ferment for 24hrs-4 days. When you’re ready to make pizza, pull dough balls from the fridge and allow to come to room temp, covered, for 3-4 hours. Cut mozzarella into medium chunks (½” or ) and cut pecorino into about ¼” or 1/2cm chunks. Preheat oven - 750F/400C if using pizza oven or if using your conventional oven, as high as it will go (550F/280C for me) with pizza steel/stone on the top rack closest to broiler. To shape dough into pizza, see video @5:32 into a 12”/30cm round. Place onto your semolina dusted loading peel and add about 3 large spoonfuls of sauce (recipe below), spread edge to edge, followed by about 40pc of mozzarella and about 20pc of toscano followed by a generous amount of grated parm. Finish with a squeeze of olive oil and pinch of flaky salt. Add and load into your oven of choice. Cook for 120-140 seconds if using pizza oven, rotating 30 degrees every 10-15 seconds checking the bottom to be sure it’s not burning. Rest on wire rack. If using home/conventional oven, load onto pizza steel/stone then switch oven to broil setting on high. Rotate 180 degrees after about 2 minutes and cook for another 60-90 seconds or until done. Rest on wire rack. ------ SAUCE: ▪1 28oz/795g can nice crushed tomatoes ▪7g salt (for sauce) Add salt to can of tomatoes and blend for a few seconds. #romanpizza #romanstylepizza #pizza #butcherbox || MUSIC || –––––––––––––––––––––––––––––– –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
