Author Topic: Roman Pizza  (Read 2929 times)

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Offline Riccardo39

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Roman Pizza
« on: December 23, 2012, 07:44:19 AM »
I use a variant of Jeff Varasano's recipe to make pizza in a conventional domestic oven. I keep it a little drier than he does because I don't have access to high heat. My oven will do 250 celsius. What I'd really like to do is make a Roman-style pizza, i.e. a thin and crispy one with simple toppings. (See pic, of a pizza from Da Remo in Rome). But the problem that I have is that the dough is quite soft and sticky by the time it's ready for the oven, so it's difficult to flatten the edges. I don't really want to heavily flour the disk in order to get some traction, but otherwise it's just too sticky to handle. Anyone got any tips on how to produce a flat disk from a sticky dough?

Offline Chicago Bob

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Re: Roman Pizza
« Reply #1 on: December 23, 2012, 10:19:13 PM »
That  Da Remo pic looks like an awesome pizza....
I have recently been seeing a few of the pro's here using some "stretch and folds" to help get high hydro doughs to become more manageable. Try searching that or maybe one of them will come in on this topic.
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