Pizza Alla Romana Recipe 55 Food

JIM LAHEY'S PIZZA BIANCA ALLA ROMANA

Steps:

• Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15 seconds to combine. Add water, and mix, increasing speed to medium-high. Beat for 5 minutes, or until dough pulls away from the bowl.
• Transfer dough to another bowl and let rise until doubled, about 3 hours.
• Place a baking stone in the oven and preheat to 450°F.
• Turn out the dough onto a well-floured work surface. Fold in half to form a half-circle shape. Cut into 2 quarter circles and fold the corners in, overlapping to shape the dough. Pick up and gently flip each dough ball onto a piece of parchment.
• Drizzle and spread about a teaspoon of olive oil on top. Sprinkle with kosher salt and top with rosemary leaves.
• Immediately prior to baking, use your fingers to press the dough down in spots to make a dimpled surface. Transfer to the baking stone using a pizza peel.
• Bake 15-18 minutes, or until puffed and browned.
• Cool on a wire rack.

ROMAN PIZZA

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
• Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

PINSA ROMANA {ROMAN-STYLE PIZZA}

Steps:

• Place a large skillet pan over medium heat.
• Add olive oil and garlic cloves crushed with a flat knife or minced if you like more pronounced garlic flavor. Saute for a minute or two.
• Add clean sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until there's no more liquid.
• Add dry white wine and simmer for another few minutes. Add chopped parsley, salt and pepper to taste. Set aside.
• Cut provolone cheese in slices.
• In a large bowl mix all purpose flour, rice flour and yeast.
• Continuously whisking slowly add cold water.
• Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
• Mix with a wooden spoon for the third time.
• Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
• Past that time turn the bowl upside down and let the dough come out of the bowl.
• Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
• Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
• Place each dough ball on a parchment paper and dust with rice flour.
• Cover the dough with a linen towel and let rise for 60 minutes.
• In the meantime prepare the mushroom topping.
• Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape.
• Transfer parchment paper with pinsa on a baking sheet.
• Drizzle with some more extra virgin olive oil.
• Bake in a lower third of a preheated to 450F (230C) oven for about 10 minutes.
• Top with sauteed mushrooms and smoked provolone slices and baking in the middle of the oven until pinsa has browned on the edges and cheese has melted.
• Garnish with chopped parsley, and freshly grind pepper.

PIZZA ALLA ROMANA RECIPE - (5/5)

Steps:

• Using a mixer - combine in a bowl: water, sugar, yeast and stir to dissolve. Set aside until yeast is bubbly and foamy (10-15 minutes). Then add flour, 1 ½ teaspoons of salt and 3 tablespoons of olive oil to the bowl. Use a dough hook and mix on low speed until dough comes together, once it does - increase speed to medium and allow to knead for 5 minutes. Remove dough from bowl and place in a lighted greased bowl and cover with a damp kitchen towel (or plastic wrap). Allow dough to prrof until doubled in size, about 2 hours. Preheat oven to 450℉ Punch dough down and place in a lightly oiled 9X13 sheet pan. Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 minutes. Using your hands, press dough so that it fits evenly across the entire pan. Spread prosiutto, mozzarella, and tomatoes evenly over the surface of the dough. Drizzle the remaining 6 tablespoons of olive oil over the entire pizza. Sprinkle the top evenly with basil and kosher salt and bake until golden brown, about 15-19 minutes. Allow 5-15 minutes to cool before cutting and serving.