Do you want to try to prepare it at home with a result proof of that of the pizzerias by the slice of the capital? Follow the indications of this specification
Who lives in Rome or was there even for a few days on vacation or for work, he certainly had the opportunity to taste one of the delicacies of street food of the capital: the Roman-style pizza in pan. Enjoy it in one of the countless pizzerias by the slice in Rome is certainly ideal, but the pan pizza can also be prepared a home, in the electric oven, with excellent results, as long as certain rules are respected.
The perfect Roman-style pan pizza
The online forum on bread, pizza and leavened products The Brotherhood of Pizza has drawn up a kind of disciplinary for the preparation of the "Authentic high hydration Roman-style pizza in a pan" which identifies the common points of the different recipes and the limits of the possible variables of the preparation.
Some main features listed in the document: the Roman pizza is prepared in rectangular shapes in trays of 60 × 40 cm, it must have one thickness between 15 and 30 mm, homogeneous over the entire surface, without any swelling at the cornice and without areas of greater or lesser thickness or density. Roman-style pizza in pan It shows up dry, not at all greasy, with slight depressions spread over the surface and one very light crust; consistency is light and crumbly under, soft and lightly humid above.
This result is obtained with a 'high hydration of the dough. The amount of water present must be between 75% and 100% of the weight of the flour. But here are in detail all the steps to prepare Roman-style pizza in a pan according to the web community guidelines.
How to make Roman-style pizza in a pan: the recipe
Ingredients
For a 30x40cm pizza pan, you will need: 360 g of specific flour for 0 or 00 pizza (or 306 g of 0 or 00 flour and 54 g of re-milled durum wheat semolina), 290 g of water at 4 ° ( therefore very cold), 7 g of salt, 7 g of extra virgin olive oil, 2.1 g of fresh brewer's yeast.
Preparation
The preparation of the dough of the Roman-style pizza by the slice it requires attention and attention to detail. In a mixer (or in a container large enough for those who proceed by hand), you need to pour the flour, the brewer's yeast crumbled and then the salt, starting to mix. Only later must it be necessary add 75% of the water at 4 ° (equal to 217.5 g) and begin to work the dough carefully, until it is stringed.
The dough is "strung "When it comes off the walls and bottom of the mixer and results compact, smooth and elastic. Only when the dough has these characteristics can you add, little by little, the remaining part of water (always at 4 °), waiting every time that the pizza dough has completely absorbed the remaining amount of water.
There leavening of the Roman-style pizza pan must take place in fridge, in an airtight container with oiled walls for about 44 hours at a temperature of 4 °. First, however, it must rest in the same container for a variable period of time a room temperature. Again, the timing is precise: half an hour if it will rise at a temperature between 24 and 26 °, 1 hour if it is between 21 and 23 °, 1 hour and a half for temperatures between 18 and 20 °.
Once the leavening is complete, the called phase begins forming. The dough is then poured (without touching it) on one baking tray with flour and the dough is formed, dividing the pizza dough into several parts. The shaping must be done with a series of 3 folds, the classic wallet. We then proceed to the second leavening, called sizing.
L'sizing it is done at room temperature for a minimum time of 3 and maximum of 4 hours and it must be done in a closed container.
Turn on the oven at maximum temperature, possibly without ventilation. Prepare the pan, spreading a thin veil of oil. Roll out the pizza dough in a Roman-style pan on a well floured work surface and shape it in rectangular shape with the only help of the first phalanx of the fingers which must be open and almost parallel to the dough.
During this delicate phase you must seal well the perimeter of the pizza, crushing it without applying too much force but distributing the i gas of the dough over the entire surface.
Then transfer the pizza dough to the pan and season it with the ingredients you have chosen. Cook it for 6 minutes at maximum temperature placing the pan on the bottom of the oven, then lower to 230 ° and move the pan to the central shelf of the oven, adding only at this point the mozzarella cheese. Then finish cooking for another 10 minutes.
Finally take the pizza out of the oven and put it on to dry on a grate to let it cool down for a moment and remove the moisture before eating it.
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