Roman pan pizza 

What do you think if I proposed the "recipe" of one of the pizzas that I love both to taste and to prepare? You will have guessed by now that, if I talk about pizza, I refer to every possible and imaginable type, because, if prepared properly, there is no pizza that is not worth enjoying and the Roman pan pizza is certainly no exception. What do you think if I proposed the "recipe" of one of the pizzas I love most?

Do you know what characteristics a perfect Roman pan pizza must have? An open and light crumb, the bottom and edge so crumbly as to return a crunch to crack the windows of the house and all able to melt magically in the mouth and disappear in 3 strokes of the jaw. Simple right? More than you think, trust me! Today I propose what is in effect the most tested and replicable method to prepare a perfect Roman pan at home. The aim is to obtain a base with a strong, intense and persistent taste with a rustic appearance and a unique fragrance.

INGREDIENTS

for the dough

flour  850 g

Flour with 5 cereals 150 g

Water 750 g

Fresh brewer's yeast 8 g

Salt 25 g

for filling

Peeled tomato, sauce or pulp 800 g

Organic extra virgin olive oil 

fresh basil to taste

mozzarella  600 g

PROCEDURE

Start by pouring all the flour into a bowl large enough to hold about three times as much. For simplicity divide the water into 2 jugs, one filled with 650 g and the other with 100 g and mix the yeast into the one with the highest content. Create the classic "volcano" in the center of the flour and insert the mix of yeast and water previously prepared. Then start mixing the ingredients using a spoon, pay particular attention to the lumps, which of course must be completely absent and continue to knead until water and flour are well blended. Then proceed to the manipulation of the dough (yes it's time to put your hands in the dough), add the remaining water in small doses and only if the one previously inserted is well absorbed. In order for all the elements to be mixed in the best way, the easiest method is to rotate the bowl with one hand, while with the other bring the dough towards the center, without ever stopping. This serves to form as much gluten mesh as possible. Before adding the last part of water, insert the salt together with a drop of water, to facilitate absorption, and continue to knead as described in the previous point. It may be necessary to alternate breaks of about 10 minutes with manipulation to allow the flour to completely absorb the water. Once you have a smooth and non-sticky dough you can put the dough to rest. Let the mass "relax" for 30 minutes in the bowl covered with plastic wrap. Then take it to the pastry board and make a turn of folds, doing so the dough will take strength and support itself. Now the dough is ready to rest and rise. Place it in a container that you have previously oiled, for about 2 hours at 20/22 ° C. After the time necessary to start the leavening at room temperature, put everything in the refrigerator until the next day (16-20 hours) for the episode. In this phase the dough will triple in volume and the gluten mesh will strengthen and stabilize. About 6 hours before cooking, divide your dough into 3 parts of 600 g, dusting the work surface with a thin layer of re-milled durum wheat semolina. Make 4 folds "pinching" each shape from 4 sides and overlapping each flap towards the center and closing the dough on itself. Sprinkle the whole dough with semolina and place it in a leavening container of about 3 liters. Let rise at 20/22 ° C for about 5/6 hours or until it has reached three times its initial volume. Turn the dough over a floured surface with plenty of re-milled durum wheat semolina and also cover the back. Roll out by pressing with the phalanges from top to bottom, so as to move the air generated during leavening, acting first on the edges and then on the central part. Place the dough spread on the oiled baking sheet and spread all the flaps bringing them adherent to the edge. When the application is complete, distribute with your hands about 150 grams of tomato, also covering the edges without reaching the pan and flood it with plenty of extra virgin olive oil. Bake on the floor for 7/10 minutes, when the bottom of the pizza is golden brown, remove the pan and bake under the grill for another 2 or 3 minutes, leaving the upper part to color well. Remove from the oven, distribute another 100 grams of tomato and bake again under the grill for another 2 or 3 minutes. Now arrange the mozzarella and leave a few minutes in the oven at half height because it melts remaining white. Remove the pan from the oven, put it on a raised grid, add a few leaves of raw basil, a sprinkling of Parmesan, good size with scissors and enjoy for the extreme pleasure able to transmit and a drizzle of extra virgin olive oil. Try, experiment and then tell me if you didn't like this wonder! ...And now knead, have fun and enjoy!