Roman-style pizza is distinguished by its thin and crispy base, topped simply with tomato, mozzarella, anchovies, capers and oregano. A real treat for those who love bold flavors and unique texture.
Ingredients
- 1 kg of Special Roman Flour
- 3 g fresh brewer’s yeast
- 750 ml Water
- 25 g of Salt
- 50 gr EVO oil
- 25-30 g of Spigadoro Natural Yeast
Proceedings
Let the flour oxygenate for about 4′, add some of the water (about 55%) and run slowly in first gear for 5′, let rest.
Add the yeast and remaining water, gradually.
When the dough gains consistency, insert the salt and following the oil.
The result will be avery soft and malleable dough.
Let it rest for at least 20 minutes, then arrange it in a pizza box and place in the refrigerator at 4°c.
The next day remove from the refrigerator, and when the dough is cold, prepare balls of your chosen size.
Let rise until it has doubled in volume; proceed with drafting.
I recommend sifting the dough in plenty of flour (remilled semolina is best), rolling it out with your hands and gently placing it in the well-greased baking pan.
Topping: Mozzarella fiordilatte / Colfiorito red potato / Trout from Valnerina (fillets marinated with oil,rosemary ,garlic) / raw evo oil.
Thanks to Luca Antonucci.
