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
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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/
“Roman-Style Pizza | Food Wishes” üzerine 46 yorum
You should take 'some salt" with a grain of salt 🧂
looks like focaccia pizza
An advantage of a pizza dough recipe that takes two days is that you can decide to have pizza Friday, and then you technically get to start your weekend on Wednesday.
Layers! But this may be the secret to the best pizza I ever ate, as a college student in southern Colorado (The Outhouse 'N). Of course, being a young student could also account for it's being the best pizza.
Remarkably well presented. Dude, you're a pro. Subbed for life.
RIP John Candy 5:15
Foccapizza…mmmmm😊
I use this same dough for Detroit style pizza and it rips, gonna have to give this method a try
Looks amazing! For the par bake it looks like it was placed towards the top rack of the oven, not the "middle of the oven".
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!
Oh, good lawd, this looks like utter deliciousness!
Is he using a shower cap to cover the dough…?
Many are commenting that this just looks like Focaccia Pizza. For those interested, do a web search on "Thick & Crispy Focaccia Pizza at the practical kitchen" and you'll find a really good one.
Def gonna try this one.
Stop cutting food with scissors, its disgusting.
Just curious Chef John . Why didn’t you mention why you were building up tension in your dough. Building up dough strength is very important!
Too much fuss to make a pizza
John, you're funny as ever. I can picture myself eating this, I can never picture myself making it. No Patience for this.
Oh yum.
-Hey I'm making pizza. You want some?
-Yeah I'm starving!
-Great! Come back in a few days when it's ready 🙂
This might be one of my new favourite Italian-American Sauce Bread recipes! Thanks for all the inspiration, Chef John
So ciabatta pizza?
My mom used to make pizza like this!
Im at the 24hr mark. Its very stiff, stretchy. Is this how its supposed to be?
This is basically a higher quality Detriot Style Pizza.
I am 100% using this pizza dough recipe since I've tried 3 different Detroit style pizza recipes and wasn't satisfied.
My favorite pizza toppings might not be Roman, but I like them and other people have told me the toppings are pretty good: pepperoni, pineapple, and chicken. Yum!
I would add sliced black olives sliced mushrooms, diced onion, a dusting of grated Parmigiano-Reggiano cheese.
Vieni a mangiare…Buon Appetito 🇮🇹 👍
Brilliant using scissors. Why didn’t I ever think of that!
You sound like you have a cold… feel better♥️🙋♀️☮️(sorry if I was wrong!)♥️♥️♥️🥰
yup, i can here those romans now, this monterey jack cheese is really good on pizza
God I am absolutely making this after pay day.
Who talks like this? It's virtually UNLISTENABLE.
Better to mute, watch with CC, and just reference the recipe.
I'm going to make this but I will swap the sausage for some mushrooms.
So if you're in the mood for some pizza 2 days from now…😁😁😁 Love-ya Chef John.
After waiting for this long, this pizza will feel like the best thing ever
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! 🍕
And he cuts it with a pair of scissors
Best when using a higher protein flour
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.
Blessed Are the Pizza Makers🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Bravo, Chef! Complimenti dall'Italia.
We've got Marion Cobretti over here with those scissors
I like you John. But I think it's imperative to call a disaster a disaster. We both know that you know pizza. I'm sorry to see you having to do this
Three day process? 😂
Oh, i get it, it's a pizza that you should have started doing it, when the roman empire was on😅
why not just use the same bowl for the cold proof after doing the 3 folds?