How to Make Roman Pizza Dough

TL;DR

Learn how to make authentic Roman-style pizza at home using a pre-ferment technique and proper dough portioning.

Transcript

so today we're going to be making roman style pizza but what exactly does roman style mean in rome there are two basic styles of pizza that i'm at least aware of and one of them is called pizza altalio it's a thicker style pizza and i think in the states people often refer to it as sicilian sometimes it's not exactly the same as you see it here but... Read More

Key Insights

• 🍕 Roman-style pizza includes 'pizza altalio' (thicker, square) and 'pizza tonda' (round and thin).
• 🤩 Water, flour, and yeast are the key ingredients for making good pizza dough.
• 🎁 Creating a pre-ferment the day before enhances flavor and digestibility.
• 🥺 Wetter dough leads to a crispier crust when cooked in a pizza oven.
• 🤗 The dough should be worked by hand for a longer time (around 20 minutes) to develop gluten.
• 🍕 Using a scale ensures consistent pizza portioning.
• 😑 The pre-ferment method can be adapted for sourdough bread-making.

Questions & Answers

Q: What are the two styles of pizza in Rome?

The two styles are 'pizza altalio' (thicker, square pizza) and 'pizza tonda' (round and thin crust).

Q: What are the three main ingredients for making good pizza?

The main ingredients are water, flour, and some form of yeast (either commercial or mother yeast).

Q: Why is making a pre-ferment important for pizza dough?

A pre-ferment enhances flavor and digestibility by breaking down sugars in the flour, resulting in a more delicious and easier-to-digest dough.

Q: Can the dough portioning be done without a scale?

Using a scale is recommended to ensure consistent pizza sizes, but it is not necessary. The recommended size for a personal pizza is 170 grams.

Summary & Key Takeaways

• There are two basic styles of pizza in Rome: 'pizza altalio' (thicker) and 'pizza tonda' (round and thin crust).

• To make good pizza, all you need is water, flour, and some form of yeast, combined in specific ratios.

• Making a pre-ferment the day before making the pizza enhances flavor and digestibility.