How to Make Roman Style Pizza at Home!
Вставка
- Опубліковано 1 лют 2023
- Recently I’ve been craving that round and thin crust pizza typical in Roman pizzerias. I am going to take a deep dive journey into finding the best, lightest, and crispiest crust for my viewers to make at home. Any thin crust lovers out there?
- Розваги
Outstanding pizza. Short video, clear instruction. Kudos. Keep them coming.
Wow, the tutorial on how to make Roman Style Pizza is fantastic! 🍕 The steps are clear and easy to follow. Thank you for the great recipe. Subscribed and liked! I can’t wait to try it at home.
🫶 welcome
Great Video! No talking, nice music and great pizza making skills! Could watch this the whole day..thanks for uploading
I am going to definitely give your dough recipe a try! Thanks for posting it
Looks fantastic!
The cutting of that pizza was the most beautiful sound my ears have ever heard.
beautiful sound, but the sound of girls' pleasure is far more beautiful, bro
I lke the addition of semolina, something I haven't done. I also like how the dough is streched here for a more even result. Just got back from Rome yesterday and this looks amazing. I am making it today!
Good skills 😁
My guy, your page needs more attention! Great stuff!
i appreciate you!!! ❤️
Belisimo!!!!!!!!!!😊
wow the best looking pizza ever
I like roman pizza too much
Can anyone work out 1kg 00flour to somoulina ration along with dry yeast,salt , v olive oil??
Can you do a breakdown for 6 pies? Just triple everything?
yes!
hello should i use fine semolina as well ? i dont have it. if i make it without it, is it would be a problem ?
fine semolina is good! and it provides a sturdier crust. for me it helps make it crispy
Hi, this looks awesome! Is it 3 grams of yeast, or 0.3 grams you use?
.3
If using Ooni gas pizza oven, what is the recommended temperature?
650C for a low and slow bake, it will come out crispier
I tried the recipe and the dough came out perfectly, but total failure on making the pizza. Any tips on the stretching? Less flour?
i alway encourage using more flour when stretching. However, when it comes time before adding toppings and baking, you need to knock off all of the flour from the dough. make sure the surface the pizza on is dry. if needed, add a light dusting of flour under the pizza. i like to top the pizza on my countertop first and then slide it onto the pizza peel. give it the shake test to see if it moves on the peel and youre good to go!
@@julian_sisofo Thank you. Will try again. I just felt the dough «died» and got a wrong texture after trying to stretch it.
Did you use any specific flour?
for me and any pizza, 00 is my go to
@@julian_sisofo Thanks! I loved your video and will be making some Roman style pizza as soon as I get my hands on that 00 flour. 😇
That dough is only 60% hydration? Looks way more
While “technically” it’s 60%, “effectively” its 68% because of the 20g evoo