I’ll teach you how to make a delicious Roman-style white pizza!
You know that white pizza you buy at the bakeries in the Capital? Soft yet crunchy with just the right amount of bubbles, with a drizzle of oil and salt that gives flavor and makes this pizza good for any time of the day.
Follow my advice and prepare this Roman pizza at home without stress!
- Difficulty: Medium
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 1 Day
- Portions: 6
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
Ingredients
- 10.58 oz all-purpose flour
- 1 cup water
- 2 tsp olive oil
- 0.11 oz compressed yeast
- 1 tsp salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Pizza peel
- 1 Baking stone
Steps
Let’s start
To prepare the Roman pizza, start by putting all the flour and 220 ml of water into the mixer and let it run.
I use the paddle attachment, but if you prefer, you can use the dough hook.
Knead well and then let the dough rest at room temperature (64-68 degrees Fahrenheit) for a time ranging from 20 minutes to 24 hours.
In our case, about 3/4 hours will be sufficient.
For more information, you can read this article: https://www.molinomoras.it/blogs/consigli-e-benessere/lautolisi#autolisi
Once our Roman pizza dough has completed its autolysis hours,
we dissolve the yeast in the remaining water and start adding it to the autolysis dough.
Start the mixer.
Add the salt immediately afterward and, while the mixer is running, also the oil.
At this point, knead until you obtain a smooth and well-bound dough.
Turn out our pizza dough onto a work surface and let it rest for about 20 minutes.
Every 20 minutes, I perform reinforcement folds, making 2 or 3 of them.
At this point, I dust a container with semolina and place my dough inside.
After about 10 minutes, I close it and place it in the refrigerator.
I let my dough rest and mature for about 12 hours.
After maturing in the fridge for all these hours, we take our dough and pour it onto a semolina-floured work surface. Divide it into two dough balls and start stretching the first.
In the meantime, place the baking stone on the bottommost rack of the oven.
Preheat the oven to a temperature of 482-527 degrees Fahrenheit.
It should be at the maximum heat.
Gently stretch our dough ball for the white pizza with your fingertips using semolina below and above.
Top the pizza with plenty of oil and salt and slide the pizza onto the baking stone.
Bake for about 15 minutes.
Remove from the oven and enjoy!
