In my continued quest to learn the many facets of pizza dough making, I was recently drawn to this tutorial on Roman style pizza:
https://www.youtube.com/watch?v=n-YHUKZbLkI&t=396s
Roman style pizza is less “bready” than its Neapolitan style cousin would be the best way I can describe it. This recipe called for AP flour, vs “00” used in Neapolitan, so the crust is firmer.
After I made the dough, it went into the fridge for a 36 hour cold rise. After pulling it out of the fridge and letting it rest for 1.5 hours, I started on working the dough – it was very easy to work with, and I was able to get it into a 12 inch round quickly by hand stretching on the deck, then rolled it out to 14 inches.
I cooked two pies, both with an equal amount of fresh mozzarella and grated whole milk mozz, and one had pepperoni.
The pies took about 3 minutes to cook at 700 degrees in the Blackstone oven.
They looked great right out of the oven, however, this was by far the absolutely thinnest pizza I’ve ever cooked. Basically, it was something like an ultra-thin NY style pizza. It was good, but I prefer a more substantial crust.
Here’s a few pictures of what was left after we finished eating, so the pizza had cooled a bit:
Here’s part of an eaten piece held up to the light – it's so thin you can actually see through it!
The pizza dough journey continues. Next stop, New Haven style!
https://www.youtube.com/watch?v=n-YHUKZbLkI&t=396s
Roman style pizza is less “bready” than its Neapolitan style cousin would be the best way I can describe it. This recipe called for AP flour, vs “00” used in Neapolitan, so the crust is firmer.
After I made the dough, it went into the fridge for a 36 hour cold rise. After pulling it out of the fridge and letting it rest for 1.5 hours, I started on working the dough – it was very easy to work with, and I was able to get it into a 12 inch round quickly by hand stretching on the deck, then rolled it out to 14 inches.
I cooked two pies, both with an equal amount of fresh mozzarella and grated whole milk mozz, and one had pepperoni.
The pies took about 3 minutes to cook at 700 degrees in the Blackstone oven.
They looked great right out of the oven, however, this was by far the absolutely thinnest pizza I’ve ever cooked. Basically, it was something like an ultra-thin NY style pizza. It was good, but I prefer a more substantial crust.
Here’s a few pictures of what was left after we finished eating, so the pizza had cooled a bit:
Here’s part of an eaten piece held up to the light – it's so thin you can actually see through it!
The pizza dough journey continues. Next stop, New Haven style!
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