Sourdough Pizza alla Romano is a delightful variation of the classic Italian pizza originating from Rome, where traditional sourdough techniques are utilized to create a distinct flavor profile and texture. This pizza embodies the essence of Roman culinary tradition with its thin, crispy crust and flavorful toppings. We're talking vibrant San Marzano tomatoes, creamy mozzarella cheese, fragrant basil leaves, and a drizzle of extra virgin olive oil. It's a celebration of simplicity and freshness that's as cheerful as the Italian countryside. So grab a slice, share it with friends and family, and let the flavors transport you to the heart of Rome. Sourdough Pizza alla Romano is not just a meal—it's a slice of happiness!
Ingredients:
325g strong protein flour(13% protein)mix of bread flour and 00 pizza flour
260g water (80%)
65 g leavin 20%
6.5 g salt 2%
12.5 g extra virgin olive oil
Steps:
Step 1:
In a mixing bowl, combine the sourdough starter, bread flour, and water. Mix it and let it rest for 1 hour.
Step 2:
Mix the salt in. Then slowly add in the extra virgin olive oil.
Step 3:
Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 3-4 hours, or until doubled in size.
Step 4:
Next, perform 3 coil folds at 45 minute intervals.The dough will become less sticky and will be more smooth by the end of the bulk fermentation. If you have any confusions regarding bulk fermentation and coil folds please the visit the 'Bulk Fermentation-- Step by Step' under the 'Sourdough Basics' category on the Recipes page.
Step 5:
Place the dough in the fridge for a cold proof for 24-48 hours. 3-4 hours before the bake take the dough out of the fridge and let it finish rising at room temperature. By the end of rising, the dough will be double in size and puffy.
Step 6:
Preheat your oven to 500 °F and lightly oil a 16x12-inch baking pan.
Step 7:
Once the dough has risen, gently deflate it. Dust the counter with flour and shape by dimpling as shown in the following video. Next, transfer it to the prepared baking pan. Press the dough evenly into the pan, making sure it reaches all the corners.
Step 8:
Bake the pizza in the preheated oven as it is by sprinkling some olive oil, sea salt and your favorite seasoning and/or herbs.
Or if you want your Pizza alla Romano to be more like a classic pizza, then as shown in the picture, spread tomato sauce evenly over the dough. Despite whichever base you choose, make sure to leave a small border around the edge and then bake it for 12-15 mins.
Step 9:
Remove the pizza pan from the oven and tear the fresh mozzarella into small pieces and distribute it evenly. Add any optional toppings you desire.
Bake it for another 5 mins or until the cheese is all bubbly and melted.
Remove the pizza from the oven and sprinkle with grated Parmesan cheese and fresh basil leaves before serving.
Enjoy your delicious sourdough Roman-style pan pizza!
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