Those look nice marc! I have been making sicilian/roman pizza lately as well (primarily whole wheat but sometimes white). In looking for recipes online I found the following quite detailed one on an Italian bboard: http://www.gennarino.org/forum/viewtopic.php?f=15&t=13622&sid=a0c54744cec40db32b28139c297b9e42
. This recipe has more preparation details than Marcos recipe does. I am going to try it out but have not yet. I attempted a translation of it as follows. If anyone knows Italian perhaps you can give some corrections. The primary flour is W300/330 which I think is similar to the usual US? The hydration is around 85%.Pizza in teglia alla romana
The preparation is laborious but worth it: this is a very special pizza, it melts in your mouth and is digested quickly; it is one of the best mixtures ever tasted. Equipment
An iron spatula, necessary for those who knead by hand, optional for those who use a mixer.
Two rectangular iron trays (the dough is calibrated to give two trays 40cm). Ingredients
Dry yeast 1g
"Manitoba" flour [for this small amount the type should not matter much] 50g
1 teaspoon sugar
W300/330 flour [similar to typical US flour?] 900 gr 100%
Starter 100g 11%
Water 600g 67%
Water 150g 17%
Salt 19g 2%
Seed oil [e.g. canola?] 35g ~ 4% Comments on the ingredients
Do not frown on reading the presence of seed oil -- too much olive oil weighs the dough and its taste is too noticeable.
The dry yeast in this case behaves better than fresh, but it should be activated first (see the procedure below). The starter is optional but strongly recommended; if you only use dry yeast double the dose (2 grams). Procedure
(for the pizza to be ready Saturday night, begin on Thursday night at 21:00)
In a glass pour 50 grams of warm water at 80F and dissolve the dry yeast. Add 50 grams of flour and a teaspoon of sugar, stir and let rise a quarter of an hour.
Empty the cup into a bowl, add the water of the second phase by controlling the temperature (the dough at this point must measure 66F so we need to use the water at the right temperature to obtain this result; for example, if the ambient temperature is 80F degrees, use cold water at 52F), the starter (if any) and the flour. Stir the mixture briefly to smoothen, and let rest, covered, for 40 minutes.
Build the dough by adding the phase III water little by little (with the mixer, pour in water; by hand the dough is kneaded on the table and gradually add all water). Finally add the salt, then oil. Shape into a ball, cover and let sit 15 minutes. The dough must be 72F at the end.
Now our aim is to develop strong gluten links. Leaving aside the dough for a quarter of an hour, if kneaded by hand gently pull the dough and fold over into a ball, lifting it gently and not ripping [this is a guess; its some kind of stretch/fold thing]; with the mixer we simply do one slow lap. Cover and wait another quarter of an hour. Do this five times.
Finally we put the dough in a bowl or container, top with a plate or a lid and refrigerate for 36 hours, which should bring us to about 10:00AM Saturday.
The dough is now a mass white sticky bubbly. Flour the table with plenty of flour and spill some flour over the dough. Weigh the dough and divide into two, forming two balls of the same weight. Do not mix up again for any reason; don't crush, don't deflate, don't rip!
If the dough is well leavened [??], put it back in the fridge always covered and plan to take it out in the late afternoon, otherwise leave out on the table, covered.
Brush the pans with a little oil; then sprinkle the pans with flour, eliminating any excess.
An hour before baking, use a floured board (and hands) and stretch the dough uniformly to the size of the pan. To do so, keep a firm hand and, putting your other hand below the knuckles, pull not using the palm, without tearing and without deflating the dough. It is a very delicate operation, the most difficult of all in this recipe.
Place the dough on each pan, stretching to take the size of the pan, again without deflating. Cover the pans with a damp cloth or film.
Switch the oven to maximum temperature (550F?) with a pot full of water on the bottom.
Season the pizza just before baking, with your favorite ingredients; finally add a sprinkling of salt and a drizzle of olive oil. Place the rack close to the flame itself in the oven [?? - not sure at all about this sentence]. If using mozzarella, it should be added 2/3 of the way through, otherwise it will burn before the pizza is cooked.
The cooking time varies but is around 15 minutes with normal ovens.