PIZZA

Screenshot 2024-01-15 alle 07.13.55

PIZZA DOUGH ROMA STYLE

Pizza Dough Roma Style is your passport to the heart of Rome's vibrant culinary scene, offering a distinctly different pizza experience from its Neapolitan cousin. Characterized by a thinner and crispier crust, this Roman-style pizza is ideal for those who cherish a crunch in every bite. The dough, rolled out to be almost paper-thin, provides a perfect canvas for a variety of toppings, allowing them to shine. It's a testament to Rome's rich culinary diversity, balancing simplicity with a keen eye for textures. This style of pizza is often enjoyed as a casual, street-side snack, making it not just a dish, but a part of Rome's bustling everyday life.

Recipe and Ingredients for 4 Guests

  • All-Purpose Flour: 1 kilogram
  • Lukewarm Water: 700 ml (70% hydration)
  • Olive Oil: 50 ml
  • Instant Dry Yeast: 5 grams
  • Sugar: 10 grams
  • Salt: 20 grams

preparation

  1. Prepare the Dough: In a large bowl, combine flour with yeast, sugar, and salt. Gradually add water and olive oil, mixing to form a dough.
  2. Knead: Knead the dough for about 15 minutes until smooth and elastic.
  3. First Rise: Place the dough in an oiled bowl, cover with a cloth, and let it rise for 2 hours, or until doubled in size.
  4. Divide and Shape: Divide the dough into 4 equal parts, roll them into balls, and let them rest for 30 minutes.
  5. Roll Out: Roll each ball into a thin, almost transparent sheet.
  6. Add Toppings and Bake: Add desired toppings and bake in a preheated oven at the highest temperature for about 7-10 minutes until the edges are crispy and golden.

Screenshot 2024-01-15 alle 07.34.12
Screenshot 2024-01-15 alle 07.17.16
Screenshot 2024-01-15 alle 07.37.11
Screenshot 2024-01-12 alle 09.33.53
Screenshot 2024-01-15 alle 07.37.11
Screenshot 2024-01-15 alle 07.34.12
stefano1

food cost

Estimated Costs

    • All-Purpose Flour: 1 kilogram. Approximate cost: ¥10 per kilogram. Total: ¥10.
    • Olive Oil: 50 ml. Approximate cost: ¥40 per 500 ml. Total: ¥4.
    • Instant Dry Yeast: 5 grams. Approximate cost: ¥5 for a small packet. Total: ¥5.
    • Sugar and Salt: Negligible cost (less than ¥1).

    Total Cost for 4 Pizzas

    • Ingredients: ¥20

    Total Ingredient Cost: ¥20

    Cost Per Pizza

    Cost Per Pizza = ¥20 / 4 ≈ ¥5 per pizza

Suggestions and Tips

  • Hydration Matters: The higher hydration of Roma style dough makes it a bit stickier and trickier to handle, but it's essential for achieving the right texture.
  • Thin is In: Roll the dough as thinly as possible without tearing for that signature Roman crunch.
  • Olive Oil: The addition of olive oil in the dough contributes to the crispiness and flavor.
  • Rest the Dough: Allowing the dough to rest after dividing makes it easier to roll out thinly.
  • High Heat: A very hot oven is crucial. Use a pizza stone if available to mimic the effect of a traditional pizza oven.
  • Minimal and High-Quality Toppings: Given the thinness of the base, it's important to use toppings sparingly and choose high-quality ingredients to avoid sogginess and ensure rich flavors.
  • Serving Style: Roman-style pizza is often served cut into squares or rectangles, making it easy to eat on the go.