This is a recipe for focaccia. Roman pizza bianca is not made that way. The dough is laminated and shaped to improve the structure and baked directly on the oven floor. By default default pizza bianca romana is "alla palla". If it's cooked in a pan, it's pizza in teglia.
It seems very much like Foccacia? Do you ever put on toppings? I’m sure you can individualize based on personal taste Thanks for the video. Please wish good health to all the Ooni family 🙏💪👍🏼
Thanks for checking out our video! You're exactly right, our Roman-style Pizza is delicious as seen in the recipe or when topped when delicious flavour combinations! Experimenting with toppings is not only fun, it is a super delicious journey 😊. Sending our best wishes of health and positivity to you and the rest of the Ooni community 🌎💛
Unfortunately, we don't currently sell pizza pans on our website. However, Lloyd Pans makes some exceptional pizza pans, and you can find just one example on their website here: lloydpans.com/roman-style-pizza-pans.html
@@Oonihq So I made a Roman pizza dough used flour 0, water. Salt, honey and instant yeast. Kneaded, folded/rested, left in fridge overnight for 24 hours. Pulled out to room temp next day. Folded and then sit at room temp for 2 hours. When I pressed down and shaped for the pan. When it came to picking up and knocking the flour off the dough it was stretching a bit too much.
@@yasha.george Hey, it sounds like your dough has over-proofed! This may have happened due to the flour you’ve used (not enough protein - it’s worth trying using bread flour instead), or due to the ambient temperature in your kitchen. If the latter is the case, you will need to adjust the timings a bit! We hope this helps! 😉
Thanks for your awesome question! Not to worry, our recipe has been tried and tested and the dough rises beautifully with the action of the yeast 💪. Salt can slow down the action of yeast but this recipe perfectly balances this with other factors to ensure a lovely, light dough is created 🍕
Thanks for all the very helpful videos!!! Can you use a large Detroit Style Pan That way no risk of exceeding the temperature limits? Thanks in advance
One thing to note here, people is the sheet pans. Most aluminium sheet pans are not designed for temperatures above 500 degrees Farenheit. It would be best to use with steel sheet pan or cast iron. Those can be hard to find so then it would be best to do this at an even lower temperature.
Thanks for this great top tip and advice! You are absolutely right 💪 Make sure to check that your pan is safe to heat to the super hot temperatures of your Ooni 🔥
Hey, Bruno! In large quantities, high percentages of salt can affect your yeast. However, in smaller percentages, it shouldn't affect your yeast. During the fermentation process, salt actually aids in preventing yeast from reproducing too quickly. We also have this really useful blog post explaining why salt in pizza dough is so important if you're interested: ooni.com/blogs/ooni-insights/salt-in-pizza-dough-explained
Looks tasty, but is it really PIZZA? Or just Foccacia? I'd classify this as more of a Foccacia. And you call 752 degrees Fahrenheit a lower cooking temperature??? That's like the surface of Venus! That's DAMN hot!!!
Hey 🍕 Thanks for your comment! Classic Roman pizza features a thin crust, with a dough that’s almost like a flat focaccia. It’s sold by the slice in bakeries across the city as pizza bianca (white pizza) and pizza rossa (red pizza), topped with either olive oil and salt or a simple tomato sauce. 👨🍳🍕 Please check the full recipe here which will clarify the temperature question for you: ooni.com/blogs/recipes/roman-style-pizza 👨🍳🤗
This is a recipe for focaccia. Roman pizza bianca is not made that way. The dough is laminated and shaped to improve the structure and baked directly on the oven floor. By default default pizza bianca romana is "alla palla". If it's cooked in a pan, it's pizza in teglia.
Loving the pizza recipes, keep them coming!
Thanks for the support and encouragement 💪 More tasty recipes are on the horizon 🍕
It seems very much like Foccacia? Do you ever put on toppings? I’m sure you can individualize based on personal taste
Thanks for the video. Please wish good health to all the Ooni family 🙏💪👍🏼
Thanks for checking out our video!
You're exactly right, our Roman-style Pizza is delicious as seen in the recipe or when topped when delicious flavour combinations! Experimenting with toppings is not only fun, it is a super delicious journey 😊.
Sending our best wishes of health and positivity to you and the rest of the Ooni community 🌎💛
Focaccia is the ancestor of pizza so you're on the right track.
looks amazing!! Thanks
Is this really like thinner focaccia ?
Amazing! Do you have grill pans for Roman Style pizza for the Ooni Koda 12 for sale on the website?
Unfortunately, we don't currently sell pizza pans on our website. However, Lloyd Pans makes some exceptional pizza pans, and you can find just one example on their website here: lloydpans.com/roman-style-pizza-pans.html
Hey I made this but when I knock the flour off my dough stretches too much… why?
Hey there! We're sorry, we're not sure what you mean. Can you explain in more detail? 😊
@@Oonihq So I made a Roman pizza dough used flour 0, water. Salt, honey and instant yeast.
Kneaded, folded/rested, left in fridge overnight for 24 hours. Pulled out to room temp next day. Folded and then sit at room temp for 2 hours. When I pressed down and shaped for the pan. When it came to picking up and knocking the flour off the dough it was stretching a bit too much.
@@yasha.george Hey, it sounds like your dough has over-proofed! This may have happened due to the flour you’ve used (not enough protein - it’s worth trying using bread flour instead), or due to the ambient temperature in your kitchen. If the latter is the case, you will need to adjust the timings a bit! We hope this helps! 😉
Activating the yeast in salt water? Wouldn't that slow down the activation of even kill the yeast?
Thanks for your awesome question! Not to worry, our recipe has been tried and tested and the dough rises beautifully with the action of the yeast 💪. Salt can slow down the action of yeast but this recipe perfectly balances this with other factors to ensure a lovely, light dough is created 🍕
Thanks for all the very helpful videos!!! Can you use a large Detroit Style Pan That way no risk of exceeding the temperature limits? Thanks in advance
Hello 🍕 happy to help and thanks for the suggestion😉❤️
Nice. Please make a video about Tarte Flambée or Pinsa :)
Noted!👨🍳
It looks amazing. I guess you need a 16" oven for this, I don't think I can fit the baking tray on my 12" one, right?
The 12 models have baking stones that are 13.25"x13.25", as long as you use a pan within those dimensions, it can fit in the 12 models! 🙌
Perfecto!love it!!!go koda!
Thanks for the awesome enthusiasm 😁 Hip hip hooray for our awesome Ooni Koda 🎉🍕
Clearly some oil on the dough between proving?
One thing to note here, people is the sheet pans. Most aluminium sheet pans are not designed for temperatures above 500 degrees Farenheit. It would be best to use with steel sheet pan or cast iron. Those can be hard to find so then it would be best to do this at an even lower temperature.
Thanks for this great top tip and advice! You are absolutely right 💪 Make sure to check that your pan is safe to heat to the super hot temperatures of your Ooni 🔥
any links or recommendations for a good steel / cast iron pan in EU?
@@Oonihq come on Ooni, turn on the Marketing oven! Sell it for 50€ more and put a couple of suitable trays in the package ;-)
Nice work. I would say that mixing yeast into salted water is generally discouraged. Kills the yeast. I guess it worked anyway 🙂
Hey, Bruno! In large quantities, high percentages of salt can affect your yeast. However, in smaller percentages, it shouldn't affect your yeast. During the fermentation process, salt actually aids in preventing yeast from reproducing too quickly. We also have this really useful blog post explaining why salt in pizza dough is so important if you're interested: ooni.com/blogs/ooni-insights/salt-in-pizza-dough-explained
Yeast and salt? Never heard that before.
Looks tasty, but is it really PIZZA? Or just Foccacia? I'd classify this as more of a Foccacia. And you call 752 degrees Fahrenheit a lower cooking temperature??? That's like the surface of Venus! That's DAMN hot!!!
Hey 🍕 Thanks for your comment! Classic Roman pizza features a thin crust, with a dough that’s almost like a flat focaccia. It’s sold by the slice in bakeries across the city as pizza bianca (white pizza) and pizza rossa (red pizza), topped with either olive oil and salt or a simple tomato sauce. 👨🍳🍕 Please check the full recipe here which will clarify the temperature question for you: ooni.com/blogs/recipes/roman-style-pizza 👨🍳🤗
That's basically bread lol pizza is "dough,sauce,cheese"
FAROUK SADEK marinara has no cheese
Pizza bianca is a pizza with no sauce and cheese