Roman-style thin crust pizza
Vincenzo's Plate · ♥ 723 likes · 14.6K views · 25 min video
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Ingredients
Method
Techniques
- 1 kg zero zero flour
- 1 tsp dry yeast
- 20 g table salt
- 600 ml cold tap water
- extra virgin olive oil
Put the flour in the stand mixer bowl with the salt and dry yeast and mix the dry ingredients together.
Add the extra virgin olive oil part way through, then the rest of the water, alternating medium and fast speed. The dough is done in about five minutes when the bowl is clean.
Knead briefly by hand with the palm, pushing forward and back. The surface does not have to be perfectly smooth.
Cover the dough and rest 20 to 30 minutes before it goes in the fridge.
Divide into balls of 180 grams each, closing and locking the bottom of each ball, and rest them in an oiled plastic container or a pizza tray.
Take the balls out of the fridge one hour before stretching and let them rest an hour until they grow.
Variation, same day: skip the fridge, rest the dough six or seven hours at room temperature, then ball it and rest again covered before stretching.
- tomato passata
- 1 tbsp salt
Blend or hand-crush the tomatoes and mix in about a tablespoon of salt. Pepper is optional.
- fresh mozzarella
Cut the fresh mozzarella into small cubes and leave it in a colander a few hours so the milk drains off and it does not make the pizza soggy.
- semolina
Dust the bench with flour or semolina, press the edges of the ball first, then the middle, and spread it flat and thin by hand or with a rolling pin.
Move the dough to the pizza peel and spread the tomato right out to the edges, leaving only a little space.
Part-bake the pizza with tomato only, without cheese, for about two to three minutes until the bottom of the crust is cooked.
In a domestic electric oven, use conventional or static mode at 250 degrees Celsius on a pizza stone preheated for about half an hour.
- pecorino cheese
Add the pecorino, then the mozzarella cubes generously, and a drizzle of extra virgin olive oil, and return it to the oven until the cheese melts.
Variation, pizza oven: spread the tomato thinly, add a little oil on the edges for colour, and bake at 320 to 350 degrees Celsius.
In the pizza oven, rotate after 30 to 40 seconds and part-bake about two minutes before the cheese goes on, turning as needed so the edges do not burn.