Roman pizza
Roman pizza recipe from the chef of Zotman Pizza. Not fast, but according to all the rules.
Ingredients
| wheat flour (high protein) 900 g |
| rice flour 50 g |
| soy flour 50 g |
| water 750 ml |
| salt 6 g |
| instant dry yeast 8 g |
| tomatoes in their own juice 500 g |
| mozzarella 500 g |
| stuffing whatever you have in the fridge |
Instructions
Step 1
Mix the wheat, rice and soy flours, water (it should be cold, almost ice cold), salt and yeast well to completely dislodge the gluten in the flour. The dough should turn out homogeneous. You can stir with your hands, but it is quite difficult and will require a lot of time, it is best to use a special mixer with an attachment in the form of a hook. Form a ball from the resulting mass and place it in the refrigerator for 24 hours at a temperature of 5 degrees Celsius.
Step 2
The next day, when the dough comes up, take it out, dust it with flour and spread it evenly on a tray or baking tray. Mash the tomatoes in their own juice with your hands or a fork in a bowl and place on top of the dough. Then place the mozzarella and any toppings you like and whatever you have in the fridge.
Step 3
Place the tray or tray in the oven and bake for 12 minutes at 230 degrees.
