Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

hey what's up in my mind thin crust roman style pizza is kind of like a less fussy less bready version of neapolitan style both pizzas still emphasize simplicity of ingredients and both are cooked in a hot oven but the roman style has a wider variety of textures and it's a lot easier to make so today i'm going to show you two ways to make my version of roman thin crust pizza one of them is in a high temp pizza oven and the other is in a low temp regular oven that only goes up to like 550f to get started i'm gonna grab my stand mixer into the bowl that i'm going to measure 295 grams of warm water 3 grams of instant yeast 10 grams of sugar 12 grams of olive oil and 475 grams of strong all-purpose flour no salt goes in yet i'm gonna be mixing everything else together first this step is called an auto lease but more on that later for now the dough hook goes on and i'm going to mix this on medium speed for 30 to 45 seconds or until things go from a dusty wet mess like this into something that you could reasonably call a dough that looks good once that's combined i'm let this sit here for 30 minutes on the counter 30 minutes later 10 grams of salt is gonna go in and now i'm gonna mix this dough on high speed for three to three and a half more minutes auto leaves is when we hydrate the flour without salt the result is going to be a dough that has gluten strands that can be stretched much further without snapping back and for how we're gonna be stretching this dough later on this is gonna make a big difference after three minutes on high speed i'm gonna give this dough the old tug test to see if the gluten in the dough is as strong as we need it and that looks good now i'm gonna go straight into dividing and shaping no bulk fermentation here because we're going for a thin crust today and too much gas production is going to make an overly bready pizza to hold these doughs i've got four four cup pyrexes here and i'm gonna hit those with some pan spray olive oil works as well then i'm to lightly flour my board flip out the dough and then using my dough scraper i'm going to cut it down into four equal sized pieces that are 200 grams each now to shape these i'm going to pull out the sides by two inches or so and then fold those over each other now i'm going to flip this dough over onto that fold and using my dominant hand i'm gonna roll this just like i would for a hamburger bun when we've got just a touch of additional strength and tension like this i'm gonna move it over into the greased up glass containers and once all four of these are rounded off i'm gonna pop a lid on them and then load them into the fridge to cold ferment for as little as 24 hours but preferably three to four days the next day three hours before it's pizza time i'm going to pull my doughs out of the fridge and let them finish proofing here on the counter as you can see these only rows may be 30 more in the fridge that's perfect because like i said gassy dough is not ideal for a thin crust now i'm gonna pop the lid back on here and let these doughs come up to room temperature for about two to three more hours while they do that i'm gonna get my toppings sorted out for this pizza first things first i need to grab a very good tasting can of crushed tomatoes once that's popped open i'm going to add in seven grams of salt and that's it i'll drop in my immersion blender and break the crushed tomatoes down slightly so that they're just a little bit saucier in my opinion roman thin crust is just like an easier to make less fussy neapolitan style pizza and just like that style simple as best so make sure that you really enjoy the taste of the tomatoes that you're using once i'm done with the sauce i'm gonna scoot it into the fridge to chill out until pizza time and then i'm gonna grab my cheeses for this pizza i've chosen fresh mozzarella soft pecorino toscano and parmigiano reggiano the fresh mods here is super versatile when cooked at various oven temperatures unlike the super wet buffalo milk mozzarella that is really only good at a thousand degrees pecorino toscano is a sheep's milk cheese that's softer and more mild than the hard salty pecorino romano that you're probably familiar with it's one of my all-time favorite cheeses but if you can't find it i would say sub in a soft cow's milk fontina cheese like this one the mozzarella is going to get diced into medium chunks let's say half inch 1.5 centimeters roughly and the pecorino toscano is gonna get diced a little bit smaller let's say a quarter inch that's because that cheese is drier and it's gonna melt slower now that the toppings are sorted out it's time to preheat our oven like i said in the intro i'm gonna be showing you guys how to make this pizza in an outdoor high temp oven and in an indoor conventional home oven both need about 45 minutes to an hour to get pizza hot for the outdoor pizza oven i'm going to set it to roll at medium heat i want a big temp of about 750 f 400 seat that's about 200 degrees cooler than neapolitan style for the indoor pizza oven i'll preheat it to its highest setting without convection in my case that's 550f 287c then inside the box i'm going to put my rack on the very top rung and then right under the broiler i'm going to put my pizza steel while both of these preheat i want to thank the sponsor of this video butcherbox as you guys might know butcherbox delivers delicious grass-fed beef organic free-range poultry wild seafood and crate-free pork right to your door and right now new members who sign up between november 22nd and november 28th get free steaks for a year that's two 100 grass-fed new york strip steaks for free in every box for a whole year when you sign up for a butcher box subscription what makes this beef really special is that it's raised on grass only and there's no antibiotics or hormones ever added that means that there's a lot of omega-3s tons of minerals and vitamins and it just makes a super nutrient-dense food that most importantly tastes very good the way it works is really simple too you pick a box there's five to choose from one of which is fully customizable and from there you tell butcherbox how often you want it they pack it up frozen at the height of freshness and send it directly to your door shipping is free and you can cancel anytime so to get two 100 grass-fed new york strip steaks for free in every box for a whole year click the link in my description and sign up for butcher box don't miss this one you guys free steaks what are you doing link is in the description thank you butcherbox let's check on the dough balls after two to three hours these things are a little bit more gassed up and more importantly they're no longer cold cold dough is very hard to stretch now let's build it into a pizza for that i'm gonna flour the dough then my board then i'll flip out the dough pan spray makes that a lot easier than olive oil for some reason from there i'll liberally flour the dough that was sitting glass side overnight rub it around to get things dusted and now using a rolling pin i'm going to start to roll this into a pizza this step is where the auto lease really pays off early on when i was developing this recipe i realized that without an auto lease step the dough snaps back a lot and it makes it super hard to make a good pizza my main advice on the rollout here too is to keep things well floured as the dough gets thinner it's going to get a little bit tackier and it's going to want to stick to the board see the dough stuck to my rolling pin here as i got it thin that's a good cue to flour it up and flip it over like i'm doing here in the end we're looking for a rough 12 inch 30 centimeter round that is evenly flat from side to side once i'm there i'm going to drape the dough over my right hand and then grab my loading peel from there i'm going to dust it with a generous amount of semolina flour and then lay down my dough first thing down is going to be three large spoonfuls of that very simple tomato sauce that we made earlier and i'm gonna spread that as close to the edge as i can comfortably get without sending it over onto the peel from there i'm gonna add a few handfuls of that cubed fresh mozzarella maybe 30 pieces in total and then next comes my pecorino toscano again use a softer cow's milk fontina or even a provolone style cheese if you can't find the soft version of pecorino and i'm laying down about half as much pecorino as i did fresh moths the last cheese is going to be a very generous amount of that real deal parmigiano reggiano and i'm using the smallest hold sides of my grater here because i don't really like feather shredded parmesan on a pizza like this it tends to melt kind of weird lastly a little squeeze of olive oil to gild the lily here and then a strong pinch of flaky salt to season things up cut to the pre-bake glamour shot looks pretty pro now i'm gonna shimmy this to make sure it's not stuck to my peel and then move outside this oven is sitting at just about 750f which is ideal for this style of pizza 950f or neapolitan temps just freaking roast thin crust pizza to death so i really can't recommend it my oven comes with this little pizza door to help keep the heat in properly so i'm going to attach that and then drop the pizza at 750f this pizza is going to cook in about 120 to 140 seconds and i'm going to need to rotate that pretty much the entire time these at-home pizza ovens are really great but in most of the ones that i've used the back half is super hot and will scorch the pizza in about 10 to 15 seconds in total i'm turning this 7 to 8 times every 10 to 15 seconds or so that's 30 degrees rotation each time and i'm also going to be checking the bottom every time to make sure it's not getting burnt by the way if you're getting serious about making pizza at home i highly recommend getting a little turning peel like the one that i'm using here it's a total game changer and it makes the act of cooking pizza at home so much more enjoyable i'll link to this one in the description after two minutes or two full rotations in the oven i'm gonna pull it out and take a look it's charred melty bubbly and it looks good right away i'm gonna bring the pizza inside and rest it up on a wire rack for two to three minutes to keep the bottom from steaming itself soft as you can see cooking pizza at such a high temperature gives you a pretty amazing amount of contrast the cheeses never really get a chance to fully meld together the crust is both crispy and floppy somehow at the same time and there is still really clear definition between the saucy bits and the cheesy bits overall it's just a really cool pizza and it is as close to what i ate in rome as you can probably get at home but of course most of you guys want roman thin crust pizza but don't have a 750f oven and that's no problem i'm gonna load the same pizza that we made before into my 550f 287c home oven and as soon as that pizza's dropped out of my hot hot pizza steel i'm going to turn my broiler on to high this broil method probably works best with just gas ovens but i would say it's definitely worth a try with an electric oven maybe preheat your broiler before you drop the pizza let me know in the comments how those electric broilers work i'm really curious about that after about two minutes of cooking i'm gonna come back and give this pizza a quick rotation to make sure that it's getting evenly broiled and then i'm gonna cook it for another 60 to 90 seconds after about four minutes of cooking in total i'm gonna pull this out and take a look this pizza is a different animal than the high heat pizza but it's no less delicious in my opinion the cheeses have fully melded together the crust is less charred but more crisp and overall it's kind of like a roman version of a new york pizza if you look at these pizzas side by side it's actually pretty wild how an identical pizza can be so different when baked only 200 degrees apart the bottom of the high temp pizza is really dark but a little bit flimsy and the bottom of the indoor pizza is lighter in color but more set up and almost like a cracker overall this pizza is super accessible and easy to make and it vividly reminds me of the pizza i had in rome so i hope you try it soon let's eat this thing [Music] you

Channel: Brian Lagerstrom

Views: 963,945

Keywords: roman pizza, roman style pizza, pizza roma, pizza, thin crust pizza, how to make roman pizza, roman pizza crust, roman pizza recipe, roman pizza sauce, cooking roman pizza, roman pizza dough, roscioli pizza, ooni pizza oven, ooni pro, pizza recipes, underrated pizza, butcherbox, pizza oven, best pizza recipes, how to make pizza, cooking, recipes, Brian lagerstrom, weeds and sardines

Id: n-YHUKZbLkI

Length: 10min 11sec (611 seconds)

Published: Mon Nov 22 2021