Roman-Style Pizza | Food Wishes
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hello this is Chef John from
foodwishes.com
with Roman style
pizza that's right I'm going to show you
how to make my favorite non- thin crust
pizza which I can confirm is absolutely
amazing although I can't confirm it's
absolutely authentic but I'm pretty sure
it's close and I'm very sure you're
going to love it and to get started
we'll begin our pizza dough like we do
almost all of them by combining flour
yeast and water which we will then stir
together with a wooden spoon oh and
because we're going to do such a long
slow ferment this time we don't need to
start the yeast in the water first okay
we can just mix everything together at
once and what we'll do is Stir that
until almost all the flour is
incorporated and we form sort of a
Shaggy dough at which point we'll stop
and add the last two ingredients which
is some salt as well as a generous spash
of olive oil and then we'll continue
stirring for at least two or three more
minutes or until we formed a very smooth
extremely soft and wet and sticky dough
okay one of the secrets to Roman style
pizza is a high hydration dough which
simply means we're using a lot of water
as in like 80% compared to the weight of
the flour and that's it once we feel
like we've stirred that long enough we
will clean off our spoon with a spatula
and scrape down the sides of the bowl
and then what we'll do is cover this and
set our timer for 15 minutes at which
point we'll perform the first of three
foldings which yes is going to be very
similar to the technique we use for sour
dough and of course we're going to want
to wet our fingers first to prevent the
dough from sticking too much and what
we'll do is grab the dough at the edge
of the bowl and sort of pull it and
stretch it over the top and then we will
rotate the bowl a few inches and do the
exact same thing and we'll repeat that
about 10 or 12 times and if possible
after the last fold if we can sort of
gather that dough together and fold it
over and end up with some sort of smooth
skin over the top that's considered an
advantage but don't stress if you can't
do that especially on this first fold
since it does take a little bit of time
for that elastic texture to develop and
then what we'll do is cover that back up
and set our timer for another 15 minutes
and like I said we're going to do that
three times total which I'm not going to
show you I'm just going to skip to me
finishing the last fold and by the time
you finish this process you're really
going to notice the change texturally in
the dough okay it's going to be much
smoother and much more elastic and
easier to work with and then what we'll
do once our three folds have been
completed did is transfer this into some
kind of airtight container that we've
greased with a little bit of olive oil
and once we transfer our dough in we'll
drizzle a few drops of oil on the top
and then give it a quick rub down after
which we're going to transfer this into
the fridge and we're going to let it
ferment for 24 hours or until it's about
doubled in size and a day later this is
what mine looked like oh in one tip I
can give you if you use a smaller
container it's a little easier to see if
your dough has has doubled although
having said that after 24 hours you
should be in good shape and I could tell
my dough is ready for the next step
which is to transfer it downto the work
surface and then what we'll do using
some damp hands is sort of press and
stretch that dough out into something
hopefully resembling a square since
before we shape this back into a ball we
want to do some kind of fold which I
find myself doing differently every time
for some reason okay this time I folded
it in half and then back over and half
the other way before I finish with a
trifold which I think gave me 12 layers
but don't quote me on it and then once
that's been completed we will dampen our
hands again and we'll use this kind of
circular motion to shape that back into
a ballough ideally with some kind of
relatively smooth skin over the top and
if you want feel free to use a bench
scraper to help you with this step since
we're going to use that to pick up our
dough anyway speaking of which we could
if we want just transfer this back into
into the original container and that
would work fine but I'm actually going
to take my own advice and transfer this
into an olive oil grease baking dish
just so it's a little bit easier to see
what's happening to the dough and once
we have that transferred in we will
again brush a little bit of olive oil
over the top just so the surface doesn't
dry out although with a dough that's wet
that's probably not going to happen but
anyway after that we're going to cover
this back up and we're going to pop it
back in the fridge for another 24 hours
or until yes you you guessed it it's
just about doubled in size and I know
you wanted Pizza like 2 days ago but
trust me it's going to be so worth it
and at this point we can start shaping
our pizza if we want but after coming
out of the fridge I do like to leave
this covered and let it sit on the
counter for about an hour just to warm
up a little bit so that's what I did at
which point my dough looked like
this and then to make the actual Pizza
we will transfer our dough onto a well
Olive oiled baking sheet and by the way
that dose you're supposed to flop out
perfectly and not stick to the dish like
mind did but anyway it's fine we're just
making pizza so everybody
relax and then to form this we will take
our fingertips which are now coated in a
little bit of olive oil and we will give
this the old Poca Poca which is not only
going to degas the dough meaning knock
out some of the air but we're also at
the same time stretching the dough out
to mostly but not quite fill the pan and
generally the Roman style pizzas have
kind of a rectangular shape with sort of
rounded Corners so that's what I usually
go with but if you want a nice square
pizza that's a little thinner by all
means try to press that into the corners
and that's it once we're happy with our
size and our shape we will drizzle and
brush a little more olive oil over the
top before we do the first of two
different
into the center of a 500° oven for about
15 minutes or until our crust is golden
brown and hopefully looks like this and
then after letting this rest for about a
minute on the pan we'll transfer downto
a cooling rack where I like to let it
cool all the way down to room temp
before we top it and then pop it in for
the final baking and while we wait for
that to cool we'll have plenty of time
to get our sauce together and whatever
toppings we're going to use and no
matter what those are once we're ready
to move into final production we will
transfer our crust on to a lightly Olive
oiled baking sheet and we will apply our
favorite pizza sauce which may or may
not be one of the pizza sauces we've
posted but I kind of hope it is and
after I did have that sauce almost all
the way to the edge I went ahead and
applied my grated cheese which this time
was half mozzarella and Half Monterey
Jack which as you might know as my
favorite blend to top a pizza with and
then as far as the other top beans I
went with some crumbled Italian sausage
as well as some sweet pepper and onion
and yes that was all cooked ahead of
time which I think makes for a much
better pizza topping okay you can get
away with putting raw sausage on the
pizza but sometimes that just makes it
too greasy and I am definitely not a fan
of putting raw vegetables on a pizza
since I sometimes don't cook enough and
I do not want raw crunchy vegetables on
a pizza right that stuffs for salad but
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that something is in a position above and supported by a surface. It is also used to indicate a specific day or date, or to show that a device is functioning.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
A preposition used to indicate a specific point, location, or position in space. It is also used to specify a particular point in time or a certain state or activity.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
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Description
Roman-style pizza is probably my favorite non-thin style pizza, and the secret to this truly awesome slice is a long, slow, cold fermentation, which produces a crispy-on-the-outside, perfectly...
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