Roman Pizza

Ready to try Roman street food from the comfort of your own home? This pizza recipe may require a bit more dough work, but trust me, the results are worth it! The cooking process is also much easier than Neopolitan pizza and best of all, you can make this with a regular oven. Pizza in pala is a thick and crunchy pizza that is one of the best pizzas you will ever try. All of the ingredients and the perfect dough will simply melt in your mouth.

📝 Ingredients

• 1 kg Le 5 Stagioni Ciabatta Romana Flour (35 oz )
• 600 ml Water (2.5 cups)
• 7 grams Dry yeast (0.2 oz)
• EVOO
• 1.5 g Dry yeast (0.1 oz)
• 25 g Salt (0.8 oz)
• 30 g EVOO (1 oz )
• 340 g Le 5 Stagioni Ciabatta Romana Flour (12 oz )
• 430 g Water (15 oz)
• Semolina Flour

👨‍🍳 Instructions

1. 1--- To make the Biga (pre-fermented dough) ---
2. 2Add the water and dry yeast to the mixer. Let it spin for around 30 seconds.
3. 3Slowly add the flour. Mix at the slowest speed for 8 minutes. The dough should start to form and look dense.
4. 4The final product should be a clean dough.
5. 5Add EVOO to the plastic container so the dough doesn’t stick.
6. 6Place the dough in the container and let it rest overnight. Cover the container with glad wrap.
7. 7Make sure the container is airtight. Write down the time on a sticker and put it at the volume where the dough currently is. Then you can see where the dough will end up tomorrow.
8. 8Put the biga in the refrigerator for 16-18 hours. Don’t let the dough sit for more than 18 hours, or it will become acidic.
9. 9--- To Prepare the Rinfresco ---
10. 10Check the biga to see if it has become too acidic. Make sure there is no burning sensation in the nostrils.
11. 11Place the biga in the mixing bowl and add the flour and yeast.
12. 12Set the mixer on slow speed for 8 minutes. The biga will absorb all the flour.
13. 13Slowly add half the amount of water. Try to add the water in the center of the dough so that all of the flour absorbs the water correctly.
14. 14Once the water has absorbed, bring up the speed of the mixer and slowly add in the rest of the water. Don’t let the dough collapse. The popping sound means that the dough is aerating and coming together.
15. 15Add the EVOO to the dough and then add the salt.
16. 16The dough should be very sticky.
17. 17Let the dough rest for 5 minutes in the bowl.
18. 18Take the dough out by using some water on your hands and cut the dough with your hands.
19. 19Let the dough rest in a cylinder and cover it in glad wrap. The dough should double in size.
20. 20--- To Form the Dough Balls ---
21. 21Add semolina into a rectangular plastic container and place it on a scale. Zero out the scale.
22. 22Take the dough out and cut it and weigh 400 g of dough and place it directly in the semolina.
23. 23Fold the dough until it becomes a ball.
24. 24Flip the dough over into the semolina so that it is completely covered in semolina.
25. 25Place a lid over the dough and let it rest until it doubles in size.
26. 26--- To Cook the Pizza ---
27. 27Make sure the oven temperature is at 295 degrees celsius or 563 degrees fahrenheit. You can also cook it in a woodfired pizza oven or just crank the oven up to as high as possible and use a pizza stone.
28. 28Dump the dough out from the container to a flat surfer that is covered in semolina.
29. 29Stretch the dough using your fingers. Try to get rid of any bubbles.
30. 30Move the dough onto your arm and slap off the excess flour. Flip the dough over and slap off the remaining flour.
31. 31Place the pizza on the peel and fix the shape.
32. 32Add EVOO to the dough and put it into the oven for about 15 minutes. Pre-bake the pizza and then add toppings of your choice.
33. 33Cut the pizza into slices. You can also cut the pizza open and add the toppings inside (almost like a panino)!