I always thought Naples was the pizza capital of Italy…that was until I visited Rome. Not only can you find the classic pizzaNapoletana in Rome, but what Rome is really known for, is their pizza tonda and pizza al taglio. Pizza tonda are whole, round pies, that are really thin and crispy. Pizza al taglio, as the one I’m writing about here, is pizza baked in large rectangular trays and sold in rectangle or square slices.
I first tried pizza al taglio at Antico Forno Roscioli in Campo di Fiori, Rome. I walked in and saw tons of square pies, with all different toppings. And what I didn’t know, is that once you pick your slice, they cut it with a pair of scissors, and then sell each slice by weight. Yes, you heard that right, slices are priced and sold by weight.
Al taglio dough is known for its airy dough, chewy interior, and crunchy exterior. To achieve this texture, you have to make your dough at 80% hydration. All that means is that your water weight should be 80% of your flour weight. For this recipe, I used 250g of flour and 200g (or 80%) of water. You also want to slowly ferment the dough, hence the 24 hour slow fermentation process in the fridge. The slow fermentation increase the flavor and allows the dough to achieve that perfect al taglio texture you’ll find back in Rome.
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I’m Rocco, and my goal with this site is to share recipes that you can make with your family and friends, as well as tips and tricks I learned along the way.
Don’t be intimidated when you’re in the kitchen. Keep it simple, and use good quality ingredients. If you cook what you like to eat, use your intuition, and know a few basic principals, you’ll be on your way too cooking some of the best homemade meals right at home.Making pizza at home is really fun. It’s a great activity to do with your kids and there’s really nothing better than homemade pizza dough.
In the last months, Chuck has been sharing some of our best pizza recipes on this blog. Today, I want to show you how to make them perfect with my special 72 hour pizza dough recipe, that I learned from the best pizza maker in Rome.
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, like I’ll show you below, or to make dough for any kind of pizza you’ll ever want to make from now on.
It’s a different type of pizza dough. Most people are familiar with Sicilian and Neapolitan pizza recipes. Roman pizza, on the other hand, is not widely known here in the United States.
It’s a cold-fermented dough. It’s going to create such a beautiful crispy crust that it will definitely become one of your favorite pizza dough recipes.
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And it’s such a simple recipe! With minimal effort and some simple ingredients from the supermarket or grocery store, you can impress your friends and family with your own dough.
The first time I saw the Roman pizza Bianca, I was mesmerized with it. It’s light and airy in the middle, but sturdy on the bottom to support all of your favorite toppings.
Right away I knew I had to learn how to make it and bring it back home. But first, I needed someone who knew what they were doing to teach me their ways.
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So, I started searching on the internet. I kept reading about the best pizza maker in Rome, Gabriele Bonci. People call him the “
So I started reaching out to him and every blogger I could find that wrote about him. Maybe someone could get me a class with him.
But I kept at it, knowing we would be going to Italy soon to visit my father, who lives there for part of the year. I knew if we could land a pizza making class with “
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After months of pestering and stalking this guy down, he finally agreed to meet with me, and I took a cooking class with the top Roman pizza man in Rome.
We’re going to be going over all of that in our 72 hour pizza dough recipe today. I’m going to be showing you the ins and outs of making the perfect Roman pizza Bianca. Here’s what I’ll cover:
My 72 hour pizza dough recipe doesn’t have many ingredients. But make sure to pick quality ones, and to respect the ratio that you’ll read in the recipe card below!
Roman Style Pizza Bianca
Flour: For Roman pizza, a high-protein flour makes the best pizza dough. It’s usually easy to find at the grocery store. Most bread flour is higher in protein than all-purpose flour.
Water: This is probably one of the most important aspects of Roman pizza dough. Higher hydration is what we want. We use a 75% hydration, flour to water ratio. In other words, if you’re using 10 pounds of flour, you’ll use 7.5 pounds of water. 5 pounds of flour, 3.75 pounds of water. Basic math.
Extra virgin olive oil: Invest in a high quality extra virgin olive oil. This is going to add some great flavor to your Roman pizza Bianca.
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Combine flour and yeast in a large bowl. Mix them well with a wooden spoon, then create a neat circular mound at the bottom of the bowl.
Start mixing it all together for a couple of minutes. Keep using the wooden spoon. At first, it’s going to look like a big mess, but don’t worry. It’ll start to come together.
Usually, the salt tends to get after the yeast and slow it down. So, I like to add my salt at the very end. It gives the yeast a chance to start working. Fold the salt in, and keep mixing just as you have been doing until now.
How To Make Roman Pizza Al Taglio At Home
For the next couple of days, we’re going to leave the dough in the fridge. This is the bulk fermentation stage. The yeast will do its magic and the dough will start to bubble up. During those 48 hours in the fridge, the yeast will do its magic and the dough will start to bubble up. It’s the part of the slow ferment process when the dough develops its amazing flavors. At the end, it will look something like this:
You’re then going to knead the dough by grabbing it and folding it in half, squeezing and pinching the edges as they come together. The process will look like this:
Half and fold about ten times, or until the dough gets a nice circular shape. Place it with the smooth side up onto the floured surface and rotate it until it forms a tight ball. The edges of the dough should be underneath.
Roman Style Al Taglio Pizza Dough Recipe
Now, place your dough ball in a bowl or a plastic container and cover with a damp kitchen towel or plastic wrap. Then, put it back in the fridge for another day (I know, I know, it’s so long, but this is the price you pay for a delicious Roman pizza!)
When you’re ready to make your Roman pizza bianca, remove your dough balls from the fridge and let them stand at room temperature for a couple hours. This will let your dough rise and relax. It will be easier to handle.
When it comes to room temperature, place the dough ball back onto the floured surface. If the process was done correctly, your dough will look like this:
Followed Brian Lagerstrom's Roman Thin Crust Pizza Recipe Last Night. I Think This Is My New Favorite
Cover the dough ball with flour so you can handle it without too much stickiness, and spread it around to get it to resemble the shape of a sheet pan.
We make this type of pizza in a pan. No need for a pizza peel, baking steel, or professional pizza oven. A slightly oiled sheet pan and a home oven will work just fine. However, if you can find a pan made of blue steel, your pizza will come out better – as this type of pan works great with high heat.
Once the dough is shaped to your liking, use your fingers to crimp the edges down, trapping all of the air inside.
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Now, keep using your fingers to create little air pockets all over the dough. The more the merrier. This helps create that nice airy “crumb” that we’re looking for.
Now carefully transfer the partially spread out dough from the work surface to the oiled pan. If you watch the video you’ll learn a little trick on how to do that. Stretch the dough to the edges of the pan.
Drizzle the surface with olive oil, and put the pan in the oven at 400° F for 12-15 minutes. About halfway through, take a knife and poke all of the air bubbles, to keep the surface of the dough nice and even.
May We Interest You In A Party Of The Pizza Variety?
If you’re going to load it with sauces and toppings, it’s important to note that the pizza is going to go back in the oven for another ten minutes. The dough will become much more crispy after its second round in the oven.
A: If you’re pressed for time, you don’t have to wait the entire 72 hours. Your Roman Pizza Bianca will still be very good, but you won’t develop as much flavor and
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