Roman-Style Pizza | Food Wishes

Roman-Style Pizza | Food Wishes

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Roman-style pizza is probably my favorite non-thin style pizza, and the secret to this truly awesome slice is a long, slow, cold fermentation, which produces a crispy-on-the-outside, perfectly light, and airy, “open-crumb” crust. You can’t go wrong with sausage, sweet peppers, onions, and three cheeses, but this will shine no matter what you top it with. Enjoy!

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/roman-style-pizza-recipe-8771243

To become a Member of Food Wishes, and read Chef John’s in-depth article about Roman-Style Pizza, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

KAYNAK

Roma Usulü Pizza

Roma usulü pizza, yüksek su oranlı ve uzun soğuk fermantasyonlu hamuruyla hafif, hava kabarcıklı bir iç doku ile çıtır kenar ve taban oluşturur.

Malzemeler

  • Un
  • Maya
  • Su; un ağırlığının yaklaşık yüzde 80'i oranında
  • Tuz
  • Zeytinyağı; hamur ve kapları yağlamak için
  • Pizza sosu
  • Mozzarella peyniri; rendelenmiş
  • Monterey Jack peyniri; rendelenmiş
  • İtalyan sosisi; ufalanmış ve önceden pişirilmiş
  • Tatlı biber; önceden pişirilmiş
  • Soğan; önceden pişirilmiş
  • Parmesan peyniri; taze rendelenmiş

Hazırlanışı

  1. Un, maya ve suyu karıştırın; unun neredeyse tamamı birleşip kaba, pürüzlü bir hamur oluşana kadar devam edin.
  2. Tuzu ve bol miktarda zeytinyağını ekleyin; çok pürüzsüz, son derece yumuşak, ıslak ve yapışkan bir hamur oluşana kadar en az iki veya üç dakika daha karıştırın.
  3. Hamurun üzerini kapatın ve 15 dakika bekletin.
  4. Parmaklarınızı ıslatın; hamurun kenarını çekip üstüne katlayın, kabı birkaç santimetre döndürerek aynı işlemi yaklaşık 10 veya 12 kez tekrarlayın.
  5. Hamurun üzerini yeniden kapatın, 15 dakika daha bekletin ve toplam üç katlama tamamlanana kadar aynı işlemi sürdürün.
  6. Katlamalar tamamlanınca hamuru az miktarda zeytinyağıyla yağlanmış hava geçirmez bir kaba aktarın; üzerine birkaç damla zeytinyağı gezdirip hafifçe yayın.
  7. Kabı buzdolabına alın ve hamuru 24 saat veya yaklaşık iki katına çıkana kadar fermente edin.
  8. Hamuru çalışma yüzeyine aktarın; nemli ellerle bastırıp gererek kabaca kare biçimine getirin.
  9. Hamuru katlayıp nemli ellerle dairesel hareketlerle yeniden top şekline getirin.
  10. Hamuru zeytinyağıyla yağlanmış bir fırın kabına aktarın ve yüzeyine biraz daha zeytinyağı sürün.
  11. Üzerini kapatıp buzdolabında 24 saat daha veya yaklaşık iki katına çıkana kadar bekletin.
  12. Hamuru buzdolabından çıkardıktan sonra üzeri kapalı şekilde tezgahta yaklaşık bir saat ısınmaya bırakın; ardından iyice zeytinyağı sürülmüş bir fırın tepsisine aktarın.
  13. Zeytinyağına bulanmış parmak uçlarıyla hamura bastırarak gazını çıkarın ve tepsiyi çoğunlukla, ancak tamamen değil, dolduracak şekilde açın.
  14. Hamuru yuvarlatılmış köşeli dikdörtgen biçiminde şekillendirin; üzerine biraz daha zeytinyağı gezdirip fırçalayın.
  15. 500° fırının orta kısmında yaklaşık 15 dakika veya taban altın rengini alana kadar pişirin.
  16. Tepside yaklaşık bir dakika bekletin, ardından soğutma ızgarasına aktarın ve üst malzemeleri eklemeden önce oda sıcaklığına kadar soğutun.
  17. Soğuyan hamuru hafifçe zeytinyağı sürülmüş bir fırın tepsisine alın ve pizza sosunu neredeyse kenara kadar yayın.
  18. Mozzarella ve Monterey Jack karışımını, ardından önceden pişirilmiş ufalanmış İtalyan sosisi, tatlı biber ve soğanı ekleyin.
  19. Üzerine taze rendelenmiş Parmesan serpin; pizzayı 500° fırında yaklaşık 15 dakika daha veya altı ve kenarları güzelce kahverengileşene kadar pişirin.
  20. Pizzayı soğutma ızgarasında en az 10 veya 15 dakika bekletin ve makasla kesin.

“Roman-Style Pizza | Food Wishes” üzerine 46 yorum

  10. This looks very good, but I can mix the dough at noon and have a pizza ready for dinner. I let it rise at room temperature in a plastic bowl with a lid for 2 to 4 hours, or even overnight. I generally do not mess with it. I spread it out on an old blackened round pizza pan and put toppings on it. Raw vegetables (onion, peppers, olives, whatever) are no problem. I like them anyway, but they will end up cooked. Sausage should be the "heat and eat" kind. Pre-heat the oven to the hottest possible temperature. It takes less than 15 minutes to bake. It will be good. Pizza is very easy, which is why there are pizza places everywhere that employ people who were unable to graduate from high school.

    Love your recipes, Chef John, but you are over-complicating this. Pizza is an American food, anyway!

  36. Chef John's Roman-Style Pizza Recipe (Grams/Celsius)

    This recipe will guide you through making a delicious, high-hydration Roman-style pizza with a light, airy texture and crispy crust. Follow the steps carefully, and you'll have an amazing pizza in about 2 days (including fermentation time).

    Ingredients

    Dough:

    500g all-purpose flour

    400g water (80% hydration)

    5g instant yeast

    10g salt

    15g olive oil (plus extra for greasing)

    Toppings (optional):

    Pizza sauce

    Grated mozzarella cheese

    Grated Monterey Jack cheese

    Cooked Italian sausage

    Cooked sweet peppers and onions

    Freshly grated Parmesan cheese

    Instructions

    Day 1: Making the Dough

    Mix the Dough:

    In a large bowl, combine 500g flour, 5g yeast, and 400g water. Stir with a wooden spoon until the flour is mostly incorporated and a shaggy dough forms.

    Add 10g salt and 15g olive oil. Continue stirring for 2–3 minutes until the dough becomes smooth, soft, and sticky.

    First Folding:

    Cover the dough and let it rest for 15 minutes.

    After 15 minutes, wet your hands to prevent sticking. Grab the dough from the edge of the bowl, stretch it over the top, and fold it. Rotate the bowl and repeat 10–12 times.

    Cover the dough and let it rest for another 15 minutes. Repeat the folding process two more times (3 folds total).

    Ferment the Dough:

    Transfer the dough to an airtight container greased with olive oil. Drizzle a few drops of oil on top and rub it over the dough.

    Cover and refrigerate for 24 hours or until the dough has doubled in size.

    Day 2: Shaping and Second Fermentation

    Shape the Dough:

    Remove the dough from the fridge and transfer it to a work surface.

    Using damp hands, press and stretch the dough into a rough square. Fold it in half, then fold it again to create layers (about 12 layers total).

    Shape the dough into a ball by tucking the edges underneath.

    Second Fermentation:

    Place the dough in an olive oil-greased baking dish. Brush the top with a little olive oil to prevent drying.

    Cover and refrigerate for another 24 hours or until the dough has doubled in size again.

    Day 3: Baking the Pizza

    Prepare the Dough:

    Remove the dough from the fridge and let it sit at room temperature for 1 hour.

    Shape the Pizza:

    Transfer the dough to a well-oiled baking sheet.

    Using oiled fingertips, press and stretch the dough into a rectangular shape with rounded corners (or a square if preferred).

    First Bake:

    Preheat the oven to 250°C (500°F).

    Drizzle olive oil over the dough and bake for 15 minutes or until the crust is golden brown.

    Let the crust cool on a rack to room temperature.

    Add Toppings:

    Spread pizza sauce over the crust, leaving a small border. Add grated mozzarella, Monterey Jack, cooked sausage, peppers, onions, and a sprinkle of Parmesan.

    Final Bake:

    Bake the topped pizza at 250°C (500°F) for another 15 minutes or until the edges and bottom are crispy and golden.

    Serve:

    Let the pizza cool for 10–15 minutes. Use scissors to cut it into slices.

    Tips

    Use a smaller container for the dough to easily see when it has doubled in size.

    Cook toppings like sausage and vegetables ahead of time to avoid a greasy or undercooked pizza.

    For extra crunch, bake the pizza on a preheated baking sheet or pizza stone.

    Enjoy your homemade Roman-style pizza! 🍕

  39. On a different note: I don't know if it's up to you, but could you please not use this auto-translate feature? I seems like a good and user-friendly idea, but the automatic translation is horrible, the robot voices make my ears bleed and I though I'm German I prefer to watch the videos in the original language. Now I always have to click and that gear symbol, choose Audiotrack and select the original one. It's annyoing to the point that I am about not to watch channels anymore that are using this feature. Same goes for autotranslation of video titles. Don't get me wrong, I love your channel and love all your content and I've been a loyal follower for years, but this is putting me off.

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