Roman Style Pizza
Ingredients: 00 flour, dry yeast, table salt, cold tap water, extra virgin olive oil · 1500 min cook time · 300kcal · ~₩4,150
Ingredients
1kilo 00 flour, 1tsp dry yeast, 20g table salt, 600ml cold tap water, 50ml extra virgin olive oil
Instructions
1. Add the flour, salt, and dry yeast to the stand mixer bowl. Mix the dry ingredients together.
2. With the mixer on medium speed, gradually add the cold tap water a little bit at a time until all ingredients are combined.
3. Start adding extra virgin olive oil to the dough while mixing. Continue kneading until the dough is beautiful and the bowl is clean, which should take about 5 minutes.
4. Remove the dough from the mixer and knead it by hand using the palm of your hands, pushing forward and back to reinforce it. The dough does not need to be extremely smooth.
5. Cover the dough and let it rest for 20 to 30 minutes before placing it in the fridge.
6. You have two options: either place the entire dough in a bowl, cover it with plastic wrap, and let it ferment in the fridge for 16 to 24 hours, or create pizza balls today.
7. If making pizza balls today, lightly spread extra virgin olive oil inside an airtight plastic container. Weigh out 180g portions of dough for each pizza ball. Close the bottom of each pizza ball by folding and sealing it.
8. Place the pizza balls in the prepared containers, close them, and refrigerate for 16 to 24 hours.
9. If you fermented the dough as a whole, take it out of the fridge 1 hour before stretching. Then, divide it into 180g portions and form pizza balls, ensuring the bottom is locked.
10. Place the formed pizza balls in a pizza tray or individual containers and let them rest for about 1 hour at room temperature before stretching.
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