How to Make Roman Pizza Dough

Long before it hits the oven, perfect thin-crust pizza starts with the dough-a full day before you cook it. Here, learn how chef Nick Anderer mixes, pre-ferments, and proofs Roman pizza dough. Then, join him on Skillshare for more: skl.sh/3c1sFE4
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ROMAN PIZZA DOUGH QUICK JUMP MENU
00:00 What Does "Roman-Style" Mean?
01:14 Mixing Ingredients for a Pre-Ferment
04:31 Finishing the Dough
05:53 Kneading the Dough
08:18 The Perfect Dough Portion
09:29 Forming Your Dough and Leaving to Proof
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ABOUT NICK ANDERER
Nick Anderer is the Executive Chef and Partner at two NYC restaurants, Marta and Maialino. Since opening, Maialino has achieved both critical and popular acclaim, obtaining two stars from The New York Times, three stars fromNew York Magazine and four from Time Out NY. Nick has appeared onThe Martha Stewart Show and The Cooking Channel’sUnique Eats, as well as in national publications like FOOD & WINE, Esquire andGQ.
In 2014, Nick and Maialino Managing Partner Terry Coughlin opened Marta, located at The Redbury New York hotel. Marta reimagines and invents thin-crust pizzas both classic and new, and celebrates the tradition of cooking seasonal specials “alle brace” - over open embers. Learn how to make your own mouth-watering thin-crust pizza at home in Italian Chef Secrets: How to Make Perfect Thin Crust Pizza, his Skillshare Original: skl.sh/3c1sFE4

[@Skillshare-com]

Now that we have the dough figured out, let’s talk toppings. What’s your favorite pizza topping combination-and what’s one topping or combination you will *never* understand?

[@wildwindjersey]

The idea that there are “secrets” to cooking, etc. is the dumbest answer anyone can give. Be generous with knowledge. It’s a way to love your neighbor and food is a way to bring the world together. Be generous, not secretive.

[@joer1757]

I factored your numbers and got 63% hydration. How is that a “wet” dough.

[@kingquesoIV]

a lot of pizza tonda recipes call for 55% hydration. So from that perspective his is quite wet.

[@carnagecreeper614]

I needed this🤜🏼🤛🏼

[@johnmimist]

Can’t give it away??? What’s the point. 😮

[@InvictusEternal]

Seriously, gatekeeping turds.

[@prabhushankar8520]

GooD

[@MrJusmobile]

Preferment is not allowed by the Association of Verace pizza Napoletana! I wonder why????

[@franckmalers2299]

seeing the end result in the video, I won't even bother try this recipe, that is incomplete anyway because "secret dough" and you don't even give the quantity of whole weat and bread flour four the poolish.

[@shifty2094]

mother yeast means Sourdough? and what type is Breadflour?!

[@saucyruben]

probably 00 pizza flour as that’s most common for roman pizza

[@user-mg9ns5fx2g]

there is no recipe here only the website link, disappointed

[@Steve-od9zo]

Watch me make a top secret recipe pizza. Goofy!

[@johnmimist]

Too bad you edited so we all all of a sudden we saw it not sticky.

[@johnmimist]

OK I’m done watching this. The whole video you made all the dough and then show not rolling it. Ugh

[@TheYoutubeUser69]

i think this guy is trolling :D 50% hydration? are you baking a cracker?

[@johnhelbergreligionandarch3878]

This does not even look close to Roman pitza that looks like a burnt pitza rock hard. Roman pitza is soft the thin paste and thick paste. For years I eat Roman pitza.

[@dzmalekvali1110]

I'm not impressed