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Roman white pizza, very easy to prepare even at home, super fragrant. Let's take a journey through Roman flavors together.
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🍳 INGREDIENTS 🍳
For the chariot
flour 0 350 g
water 350 g
dehydrated brewer's yeast 2 g
honey 6 g
sugar 6 g
For the dough
flour 0 150 g
durum wheat semolina flour 25 g + to taste for the work surface
water 80g
extra virgin olive oil 20 g
salt up to 15 g
To sprinkle
evo oil to taste
Maldon salt flakes to taste
🍳 PREPARATION 🍳
00:00 - We prepare the chariot. Put 350 g of flour in a bowl, add the sugar and brewer's yeast. Pour 350 g of water into a jug, dissolve the honey in it and slowly add it to the flour. Mix until you get a batter without too many lumps. Cover and let the dough rest at room temperature for 30 minutes. After the indicated time, put the biga in the fridge and leave it there for at least 15/18 hours. The following morning, take the dough out of the refrigerator and bring its temperature back to room temperature; it will take about a couple of hours.
01:10 - Let's prepare the dough. Place the dough in the bowl of a planetary mixer fitted with a hook; start the machine and slowly add about half of the remaining water and mix on low speed. Add the remaining flours and the water slowly, mixing the dough very well at a higher speed. When the dough comes together, add the salt, and lastly the oil, little by little.
01:47 - When the dough is smooth and elastic, turn off the planetary mixer and transfer everything onto a wooden pastry board lightly floured with semolina. Work the dough with lightly floured hands, forming the typical folds, then cover the dough with an overturned bowl and wait 15 minutes. You will need to fold at least 3 times, always letting the dough rest for 15 minutes between one fold and another.
03:12 - Divide the dough in half (about 500 g each), then grease two bowls with oil, shape each piece into a ball and place each one inside a bowl, cover and let it rest at room temperature for 1 hour.
03:48 - In the meantime, turn on the oven at maximum temperature (I brought it to 250°) in static mode. Place the refractory stone on the oven grill and leave it on the fire for at least half an hour.
04:01 - Take the leavened doughs, spread them one at a time on an overturned baking sheet well sprinkled with semolina, spread the dough slightly with your hands without squeezing the surface too much. Thus form a rectangle of about 30×40 cm, and start to lightly squeeze the edges of the dough with your fingertips to seal the air inside and not let it escape. Squeeze the surface slightly, forming small hollows, but do not crush the bubbles that will be created. Sprinkle the surface with oil and salt flakes.
04:58 - Transfer the white pizza to the surface of the refractory stone as if it were a shovel, sliding it onto the latter starting from the bottom of the oven. Bake one pizza at a time in a static oven at 250° for 8/10 minutes or until the surface is uniformly golden. Once ready, take it out of the oven using a couple of long spatulas and let it cool on a cutting board. You can enjoy your pure Roman white pizza or stuff it as you like, either by placing the ingredients on the surface or by filling it like a sandwich.