So yeah, I love a good pizza.
Years ago following a trip to New York, I went pizza-bonkers for a while trying to create a New York Style pizza. And I think I got pretty close. Credit to Jeff Varasano for providing the insight and tips.
This time around, it’s Roman Style pizza, courtesy of Peter Ciuffa. Following a three hour class in the essentials of roman style pizza (in which Peter prepared three fabulous pizzas for us to sample), I came home with a ball of pizza dough with which to craft my own pie.
This was the first attempt.
I think I rolled the dough out too thin, because it came out rather cracker like, rather than crisp on the edges and tender in the middle.
So I gave it a second try a few days later.
This time, I used a slightly modified version of the recipe Peter provided, using 120 g of “00” white flour, and 70 g of whole wheat flour. It’s combined with 140 g of warm water, a teaspoon of traditional yeast, a teaspoon of sugar, and a dash of salt. The dough is thoroughly mixed and kneaded, then left to rest overnight in an oiled bowl in the refrigerator.
Once out of the fridge, it’s permitted to warm up to room temperature, and then worked into a pizza pie shell.
Once shaped, I gave it another hour to rest at room temperature.
Then I loaded it with a pomodoro sauce, and topped it on one half with salami, mushrooms, onions, and bocconcini and the other half with mushrooms, peppers, spinach, pineapple, bocconcini, grated cheddar and grana padano
a few minutes in a 500F oven, and this was the result.
I wasn’t completely happy with this second attempt either. I didn’t roll the dough out enough this time, causing the dough to be thicker than I would have liked. But it was crisp on the outside and airy and slightly tender in the middle.
It’s going to take a bit of practice to get this just right.
This represents a third attempt
This one was better, but still a little cracker like. Toppings were better portioned this time.