How to Make ROMAN PIZZA Like a World Best Pizza Chef

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. For the biga: put the water and dry yeast in the mixer and run for about 30 seconds.
2. Slowly add the flour and mix on the slowest speed for 8 minutes. The dough should form and look dense, and end up as a clean dough.
3. Oil the plastic container, put the dough in, cover tightly with plastic wrap and mark the starting level with the time. Refrigerate for 16-18 hours; do not leave it longer than 18 hours or it becomes acidic.
4. For the rinfresco: check the biga for acidity; if it has a burning feeling in the nostrils, do not use it. Put the biga in the mixer bowl with the flour and yeast.
5. Mix on slow speed for 8 minutes until the biga absorbs all the flour.
6. Slowly add half the water, pouring into the centre of the dough. When it is absorbed, raise the speed and slowly add the rest of the water. Do not let the dough collapse; a popping sound means it is aerating and coming together.
7. Add the olive oil, then the salt. The dough should be very sticky.
8. Rest the dough in the bowl for 5 minutes. Wet your hands and cut the dough with them. Shape it into a cylinder, cover with plastic wrap and let it rise until doubled.
9. For the dough balls: put semolina in a rectangular container on a scale and zero the scale. Cut and weigh 400 g of dough and place it directly into the semolina.
10. Fold the dough into a ball, then turn it over in the semolina so it is fully coated. Cover with a lid and let it rest until doubled.
11. Preheat the oven to 295°C (563°F), or use a wood-fired oven or the highest oven setting with a pizza stone.
12. Dump the dough onto a flat surface dusted with semolina. Stretch it with your fingers and remove any bubbles.
13. Drape the dough over your arm and slap off the excess flour, then flip it and slap off the rest.
14. Place the pizza on the peel and shape it. Brush with olive oil and bake for about 15 minutes to pre-bake, then add your toppings.

Summarized from Vincenzo's Plate's video. Watch it for the details.