Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

Hey, what's on my mind? Thin

crust

Roman style

pizza

is like a less fussy, less breaded version of the Neapolitan style. Both

pizza

s still emphasize the simplicity of the ingredients and both are cooked in a hot oven, but the Roman style has a wider variety of textures and is much easier to make, so today I'm going to show you two ways to make my version of pizza

thin

crust

romaine, one of them is in a high temperature pizza oven and the other in a normal low temperature oven that only rises. at 550f to start, I will place my mixer in the bowl and measure out 295 grams of warm water, 3 grams of instant yeast, 10 grams of sugar, 12 grams of olive oil, and 475 grams of strong yeast. purpose flour no salt goes in yet, I'll mix

ever

y

thin

g else first.

This step is called automatic leasing, but we'll talk about that later for now, the dough hook goes ahead and I'm going to mix this on medium speed for 30 to 45 seconds or until things go from a wet, powdery mess like this to something which you could reasonably call a dough that looks good once combined. I let it sit here for 30 minutes on the counter. 30 minutes later, 10 grams of salt. comes in and now I'm going to mix this dough at high speed for three to three and a half minutes plus it comes out automatically when we hydrate the flour without salt the result is going to be a dough that has gluten strands that can stretch much more without going back and to stop knowing how we are going to stretch this dough later, this will make a big difference after three minutes at high speed.

I'll give this dough the old pull test to see if the gluten in the dough is as strong as we need it to be and that looks good now I'm going to jump right into dividing and shaping without bulk fermentation here because today we're going to look for a thin crust and too much gas production will make a pizza with too much bread to hold. For these doughs, I have four four cup pyrex here and I'm going to hit them with a little olive oil pan spray. It works too, then I'll lightly flour my board, turn the dough over, and then use my dough scraper.

To cut it into four equal sized pieces weighing 200 grams each, now to shape them, I'm going to take out the sides about two inches and then fold them over each other. Now I'm going to flip this dough. that fold and using my dominant hand I'm going to roll this up like I would for a hamburger bun when we have just a touch of extra strength and tension like this, I'm going to move it into the greased glass containers and Once all four are ready, I'll cover them and then load them into the refrigerator to cold ferment for just 24 hours, but preferably three to four days the next day, three hours before pizza time.

I'm going to take my doughs out of the refrigerator and let them finish fermenting here on the counter, as you can see these single rows can be 30 more in the refrigerator, that's perfect because like I said, soda dough is not ideal for a crust. slim. I'm going to close the lid again here and let these doughs come to room temperature for about two or three more hours while they do that. First I'll sort out my ingredients for this pizza. First I need to grab a very good tasting can of crushed tomatoes, once opened I'll add seven grams of salt and that's it, I'll put my immersion blender in and break up the crushed tomatoes a little bit to make them a little bit spicier.

In my opinion, Roman thin crust is an easier, less complicated Neapolitan-style pizza to make, and that style is as simple as it gets, so be sure to really enjoy the flavor of the tomatoes you're using once you're done with it. the sauce. I'll put it in the refrigerator to chill until pizza time and then I'll grab my cheeses for this pizza. I chose fresh mozzarella, mild Tuscan pecorino and parmigiano reggiano. The fresh modifications here are super versatile when cooked at various oven temperatures. Unlike super moist buffalo milk mozzarella, which is really only good at a thousand degrees, Tuscan pecorino is a sheep's milk cheese that is more softer and smoother than the hard, salty pecorino Romano you're probably familiar with.

It's one of my all-time cheeses. favorite cheeses, but if you can't find it, I would say substitute a soft cow's milk fontina cheese like this, the mozzarella will be cut into medium pieces, say half an inch, 1.5 centimeters or so, and the Tuscan pecorino will be cut into cubes. a little smaller, say a quarter of an inch, that's because the cheese is drier and will melt more slowly now that the ingredients are arranged, it's time to preheat our oven like I said in the introduction. I'll show you how to do this. Pizza in a high temperature outdoor oven and a conventional indoor home oven take between 45 minutes to an hour to heat the pizza.

For the outdoor pizza oven, I'm going to set it to roll over medium heat. I want a high temperature of about 750 f 400 seat which is about 200 degrees cooler than the Neapolitan style for the indoor pizza oven. I'm going to preheat it to its highest temperature without convection, in my case it's 550 f 287 c, then inside the box I'm going to place my rack on top. step and then right under the grill, I'm going to put my pizza steel while they both preheat. I want to thank the sponsor of this video. Butcherbox, as you may know, Butcherbox offers delicious grass-fed beef, organic free-range poultry, wild-caught seafood. and box-free pork right to your door and now new members who sign up between November 22 and 28 get free steaks for a year, that's two free 100 grass-fed New York strip steaks on each box for an entire year when you Sign up for a Butcher Box subscription.

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The link is in the description, thanks butcher, let's check the dumplings after two or three hours, these things are a little more gassed and more importantly, they are not. Cold, longer, cold dough is very difficult to stretch. Now let's turn it into a pizza. To do that, I'll flour the dough, then my board, and then I'll take out the dough pan. The spray makes it much easier than olive oil for some reason. there, I will generously flour the dough that was on the glass side overnight, rub it to remove the dust, and now, using a rolling pin, I will begin to roll this into a pizza.

This step is where the car lease really pays for itself early. When I was developing this recipe, I realized that without an automatic leasing step, the dough springs back a lot and makes it very difficult to make a good pizza. My biggest tip when implementing here as well is to keep things well floured as you put the dough together. Any thinner it will become a little stickier and will want to stick to the board. Look at the dough sticking to my rolling pin here when I thinned it out, that's a good sign to flour it and turn it like I'm doing. here in the end we're looking for an approximate 12 inch 30 centimeter round that is evenly flat from side to side.

Once I'm there, I'll place the dough over my right hand and then grab my charging shell from there. I'll sprinkle it with a generous amount of semolina flour and then roll out my dough. The first thing you're going to do is three big spoonfuls of that very simple tomato sauce that we made earlier and I'm going to spread it as close to the surface as possible. edge as I can comfortably get without sending it to the peel from there, I'll add a few handfuls of that fresh cubed mozzarella, maybe 30 pieces total and then comes my Tuscan pecorino again, use a softer cow's milk fontina or even a cheese provolone style, if you can't find the mild version of pecorino and I'm putting in about half as much pecorino as fresh moths, the last cheese will be a very generous amount of that real parmigiano reggiano and I.

I'm using the smaller sides of my grater here because I don't really like grated Parmesan on a pizza like this, it tends to melt a little strangely, lastly a little bit of olive oil to brown the lily here and then a sharp pinch of flake salt to season the cut things to the pre-bake glam shot looks pretty professional now I'm going to move this around to make sure it doesn't stick to my peel and then I'll take it out. This oven is about 750°F, which is ideal for this. 950F pizza style or Neapolitan temperatures, it just grills a thin crust pizza to death, so I can't really recommend it.

My oven comes with this little pizza door to help keep the heat in properly, so I'm going to put it in and then drop it down. pizza at 750f this pizza will cook in about 120 to 140 seconds and i will have to rotate it al

most

all the time. These homemade pizza ovens are really great, but most of the ones I've used. the back half is super hot and will burn the pizza in about 10 to 15 seconds total. I'm rotating this 7 to 8 times every 10 to 15 seconds or so, that's a 30 degree rotation each time and I'm going to be checking as well. the bottom every time to make sure it doesn't burn, by the way, if you're serious about making pizza at home, I highly recommend putting a little rotating peel on it like the one I'm using here, it's a total game changer. and makes the act of cooking pizza at home much more enjoyable.

I'll link to this one in the description after two minutes or two full rotations in the oven. I'll take it out and take a look. It's charred, melted and bubbling and looks good. I'll immediately take the pizza inside and leave it on a rack for two or three minutes to prevent the bottom from smoking. As you can see, cooking pizza at such a high temperature gives you a pretty surprising amount of contrast. the cheeses never get a chance to fully meld, the crust is somehow crispy and soft at the same time and there's still a very clear definition between the spicy bits and the overall cheese bits, it's just a really great pizza and it's what closer to what I ate in Rome since you can probably get it at home, but of course most of you want thin crust Roman pizza but don't have a 750F oven and that's okay.

I'm going to load the same pizza we made before. my 550f 287c home oven and as soon as the pizza comes off my hot pizza steel, I'm going to turn my broiler on high. This roasting method probably works best with gas ovens only, but I'd say it's definitely worth a try. an electric oven maybe preheats your grill before you throw in the pizza, let me know in the comments how those electric grills work. I'm really curious to know that after about two minutes of cooking I'll come back and give this pizza a quick rotation. Make sure it roasts evenly and then I'll cook it for another 60 to 90 seconds after about four minutes of cooking total.

I'll pull this out and take a look. This pizza is a different animal than high heat. pizza, but in my opinion it's no less delicious, the cheeses have completely melted, the crust is less charred but crispier, and overall it's like a Roman version of a New York pizza. If you look at these pizzas side by side, it's actually pretty wild. how an identical pizza can be so different when baked just 200 degrees apart, the bottom of the high temp pizza is very dark but a little flimsy and the bottom of the inside pizza is lighter in color but more set and almost like a cookie in general This pizza is super affordable and easy to make and reminds me vividly of the pizza I had in Rome so I hope you try it soon, let's eat this.