Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)
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- Опубліковано 17 тра 2024
- TO GET FREE STEAKS FOR A YEAR, click this link bchrbox.co/BrianBlackFriday and sign up for ButcherBox. To me, Roman-style thin crust pizza is one of the most underrated pizzas out there. It’s somehow crispy and floppy at the same time. It’s kind of like a mix between Neapolitan and New York style pizzas, only a little less fussy. Let me know what you think of this one in the comments.
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RECIPE (makes 4 pizzas)
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▪295g water (86F/30C)
▪3g instant yeast
▪10g sugar
▪12g olive oil
▪475g AP flour (11.7% protein)
▪10g salt (for dough)
▪Fresh mozzarella
▪Pecorino Toscano (or cows milk fontina)
▪Parmigiano Reggiano
▪Squeeze/glug of nice olive oil
▪Pinch of flaky salt
Measure water, yeast, sugar, olive oil, and flour into the bowl of a stand mixer with the dough hook attachment. Mix on medium for 30-45 seconds or until a dough forms. Allow dough to rest for 30 minutes in the mixing bowl. Add 10g salt to dough and mix on high for 3-3.5 more minutes to incorporate the salt. After 3min, be sure gluten is developed using the “tug test” (see video @1:18).
Divide into four into 4 equal (approx 200g pieces), shape as shown @1:45, and place each into an oiled/sprayed container with lid (or onto an oiled sheet tray and covered with plastic wrap). Place covered in fridge to cold ferment for 24hrs-4 days. When you’re ready to make pizza, pull dough balls from the fridge and allow to come to room temp, covered, for 3-4 hours.
Cut mozzarella into medium chunks (½” or 1.5cm) and cut pecorino into about ¼” or 1/2cm chunks.
Preheat oven - 750F/400C if using pizza oven or if using your conventional oven, as high as it will go (550F/280C for me) with pizza steel/stone on the top rack closest to broiler.
To shape dough into pizza, see video @5:32 into a 12”/30cm round. Place onto your semolina dusted loading peel and add about 3 large spoonfuls of sauce (recipe below), spread edge to edge, followed by about 40pc of mozzarella and about 20pc of toscano followed by a generous amount of grated parm. Finish with a squeeze of olive oil and pinch of flaky salt. Add and load into your oven of choice.
Cook for 120-140 seconds if using pizza oven, rotating 30 degrees every 10-15 seconds + checking the bottom to be sure it’s not burning. Rest on wire rack.
If using home/conventional oven, load onto pizza steel/stone then switch oven to broil setting on high. Rotate 180 degrees after about 2 minutes and cook for another 60-90 seconds or until done. Rest on wire rack.
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SAUCE:
▪1 28oz/795g can nice crushed tomatoes
▪7g salt (for sauce)
Add salt to can of tomatoes and blend for a few seconds.
#romanpizza #romanstylepizza #pizza #butcherbox
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I have made a lot of pizzas in an electric oven now with a pizza steel. I find I get the best results by using regular bake at max temp and putting the crust with only the sauce and olive oil in for about half the cook time. Then I pull the pizza out and adding toppings. This allows the crust to cook and look more like the Ooni without having the cheese squeeze all its grease out. To really simplify this I do all my baking on parchment paper (yes this darkens but will hold together).
sounds like a good method. thanks for sharing!
I have used parchment paper, but it chars and corn meal makes a mess of your oven, but can be vacuumed out. Neither is ideal. That is why I think I will try one of the pizza ovens that goes on top of a gas grill.
Thats the only metod I use and results are consistent and beatiful. Also I would recommend custom made Steel, usualy they are 6mm not great grade of Steel, in my case a Buddy of mine who runs race car garrage got a cnc machine on hand so I asked him for a Steel and in result I got large, perfectly fitting in the oven 8mm Steel from a sheet ment for excavator scoop. Reaches 270°C in 20mins and never looses temp between pizzas, 6mm Steel needs to be reheated between pizzas. Also, I have been always doing poolish pizza dough using stand mixer, still love it, but next time I might try a metod I heard of when I spend time in Naples, which is hand mixing dough to rougly 65-70% hydration staring with 25% flour, 75% water and sour dough plus a Tiny bit of dry yeast, then hand mixing wet Shaggy mass, slowly adding flour until soft, strong mass forms, Just pulling, pushing and stretching by hand for like 20mins (in the morning) and allowing a 8-10 hours levening instead of over night poolish fermentation. Pepe in Grani metod. If I remember correctly they do not degass dough 100% when forming dough balls as well. Pizza could be a very artistic proces.
@@matthewhuszarik4173 i form my pizza on a parchment papper and then cut it exactly the shape of the pizza to avoid that.
Why would you use parchment at the first place?
And this is the most underrated cooking chanell on YT
Thanks doood
@@BrianLagerstrom 👍🏻👍🏻👍🏻
Absolutely agree!!! This kid is really good
Surely it's Bruno albouze
Amen homie
You + anything with flour = STELLAR results
Hey I k ow you
Hows the 6 pack goin?
@@jakeritmiller he's everywhere and i am not complaining :3 cool fella
He is the anything with flour MASTER
👏
Roman guy here. Yeah, this could easily be the standard pizza we eat here (at least for the look, but I'm sure it tastes good as well).
Well done Brian, keep up the good work ;)
Thanks Amico! That’s a huge compliment!
@@BrianLagerstrom yes that is a huge WELL DESERVED compliment Brian. 🍕 🍕 🍕
@@BrianLagerstrom i'm a pizzaiolo here in Rome, and i really love your style. If u came around here i will show you how we do that!
@@BrianLagerstrom I thought it was important for you and the people watching the video to have a reliable feedback. There are always a lot of people - usually Italian! - below this kind of videos stating how much their local dishes are way better than the ones in the shown recipes (they could even be right in most cases), but no one ever saying when something is made as good as the locals do. Well, I think this is just the case! Can't wait to see the next roman recipe, maybe a "supplì" :D
I can tell he’s a real Roman since he has “cinghiale” in his UA-cam name, those fucking boars are everywhere lol.
Man, I'm so thankful for this video. This exactly is my favorite type of pizza and I've been trying to make it for a really long time now. Thanks and keep it up!!
Tried this recipe for four times in the last two weeks. Great results with the Ooni 3 on pellets. I tried and succeded streching the dough by hand. With the rolling pin works just as well. Whats more important is that the dough is easy to make, digestible and tastes great. Congrats on the content on this channel 👏👏👏
I love how professional the videos look, yet the recipes still look doable. I absolutely love your work Brian!
I agree
Top notch duality 😊
This pizza crust is the first time we haven’t had to fight with the dough resisting every attempt to stretch it thin. It worked just like it did in your video! I love how you explained the science behind this. Tons of information in this video, but it was quick and complete and d just perfect. Thank you for doing this!
I love how good the results turned out even in the home oven!!! Awesome stuff! :)
This instructional is outstanding. The core of the method and ingredients prep are loaded with important necessary details that can make all the difference in a superior finished product. In learning how to cook anything: know your ingredient's product knowledge, pay strick attention to details, and avoid shortcuts.
Thanks for putting the time into this.
Thanks again for watching
Your "3 pizzas one dough" is my fav but this is up next to try! Best pizza styles on YT. Thx bro!
Made this recipe it was awesome, it took 4 pizzas to get the cooking down with our oven. I had to lower the rack 2 spaces to get the pizza cooked without burning the crust edges and getting the crust to brown. This was really good thank you for sharing this recipe. Have a wonderful new years , looking forward to watching your show in the next year.
I've been binging your videos, love the content. Thanks!
I am in Tuscany and it's nice to see some people oversee give some recognition to our version of pecorino which, in other states, is far less known than the Romano and Sardo versions.
The broil feature worked wonderfully on my electric oven. Tried a million pizza recipes. This is the best so far. Great recipe man!!
Ive seen a couple of your videos. All very well done. Getting pizza crust down is a very difficult thing. Appreciate the advice that you bring to the table! Subscribed!
Love your videos and I can’t wait to try this. Thank you!
always love the simplicity of method and ingredients..
Can't wait to try it out. Loving your content!
hey man, been following for a while now, really happy about the huge sudden increase in subs for you :) about to make your deep dish pizza recipe from a while back, keep up the good work
Thanks. Hope you enjoy it.
This was so helpful thanks Brian!!
Really looking forward to trying out this version, maybe in about a week. To electric broilers: I tried it with your one hour weeknight pizza, and our broiler really took the pizza to a whole new level regarding “browness”, the entire pizza had a uniform nice brown color with almost no burnt spots. So it definitely works, at least for my taste of pizza, also with our oven there’s not much pre-heating of the broiler necessary so I turn it on when putting the pizza in.
Been waiting for this!! Fav style of pizza and i have tried some other recipes but i know this will be the go to from now on!
Good luck Brevin! Thanks for watching
Damnit Bri Bri! “To keep the bottom from steaming itself soft” is like learning a guitar chord-change for a song you always wanted to play. I learn good things from you.! Cheers!
Nice. I lived in Naples for 4 years, so I'm partial to Pizza Napolitano, but Romano style has its own place in my heart. Looks a little less temperamental than Neapolitan pizza. Will have to give this a try. Thanks for the vid!
Just made this (gas oven)! Could only find pecorino toscano aged like parm, bought it anyway and did Mozz, Fontina, and grated Pecorino Toscano the flavor was outrageous.
KILLER recipe. Super accessible and fun to get a good char in a regular oven.
So good to hear that it worked for you, Joe
For my electric oven at home, I preheat it at 550 for 30 minutes with the pizza stone on the bottom-most rack, then turn the broiler on hi and put the stone on the top rack for about 10 more minutes. Slide the pizza in and leave for the first minute, then rotate every 30 seconds or so, and they're usually finished around 3 minutes.
Moving a heavy 550f stone from rack to rack sounds like a job not for the faint of heart or weak of wrist.
@@samhunter6813 Lol. Thusly, I'm certain to have my hot pads ready and do it quickly, lest I permanently meld my fingerprints smooth as glass.
I love my baking steel and it has been a pizza game changer. I perforate the crust and bake with no toppings at all for 60 seconds. Remove it then put anything on it I want and bake again for 6 minutes. My oven only goes to 500F and I get a crispy crust every time. It's a family favorite.
Thank you for the video, the results were amazing.
These look awesome 👌 i make pizza at home all the time for the fam, will definitely use your recipes!
Reminds me of the pizza my dad used to make at his restaurant in Florence 😊 so much nostalgia. & it look divine!
I haven't made this (yet), but I've made a pizza first frying the dough on a frying pan with a little olive oil, then putting on the fillings and finishing with the broiler of my electric oven. The broiler needs to be pre-heated a few minutes. It has worked pretty nicely. Sometimes I put the tomato sauce first, broil some, then add the toppings and broil to finish. I like the little charred marks it gives to the crust.
This recipe for pizza and the Italian beef recipe have saved me living in Japan. I'm from Des Plaines and this brings the feeling of home back. Any chance you have a "Old Style" beer recipe video coming and I'd be in heaven.
No Paradise Pup though
I have only ever made 3 recipes with yeast & flour... total beginner here. And this was my third one. It didn't come out exactly like yours but it was good, really good.
Have to ask where your rolling pin is from? love it. Love all your video's. Everything we've tried is a hit. Thank you for all your hard work doing all these !!!
Love your channel everything looks so delicious 😋
I have always had issues making pizza dough - not the case this time. I made it and it was perfect. Even my son loved it. Am so happy to have this recipe now and I will happily be using it again.
Hi Brian, your a great teacher keep it up can’t wait to try new recipes ❤️
I did this with the electric broiler in an IKEA öven and it worked great. Baking time about 3,5-4 minutes. The toppings were perfect, the bottom was crisp, still chewy, and not dry at all.
Looks good will give this a try. Made your sheet pan pizza 2.0 recipe at the weekend, worked out great, cheers
Looks good Brian! Love your pizza vids
You make look so easy. I will for sure give it a go. Happy Thanksgiving!
Your videos are really fun to watch I like what you do.
We made this last night in our Roccbox pizza oven. My new favorite style, thanks for developing this.
Awesome thanks for trying!
Looks tasty Bri. Your timing on this video is perfect for me. I've been doing a ton of research on New Haven style pizza and your Roman style is very similar. I'm definitely going to try this as well. Thanks! Hope you have a nice Thanksgiving. Cheers!
I’m planning a trip to NH early next year to do a vid. I’ve never had it!
@@BrianLagerstrom Looking forward to hearing your feedback and seeing the video.
@@BrianLagerstrom You never had New Hampshire's ahbeetz ? Oh you poor young man I'm soooo sorry😱 Try the white sauce clam pizza and then on your second go around try the same with bacon added to it. It is mind altering delicious. 😍
@@howardbartlett3026 So correct. We haven't been to NH but "Piece Pizza" in Chicago makes an excellent version.
@@selewachm That sounds awesome & thank you. The boys & I (girls too) will have to check it out the next time we are up in Chi-Town, We love Chicago Pizza especially the thin crust. The Chicago Dogs & Italian Beefs are pure gold when done well (which many folks from Chicago do)..
Great video that fills in some of my information gaps
That looks soooo delicious!
Cheers from Italy
Timing. My outdoor pizza oven turns up tomorrow. Thanks for some great info.
Your pizza vids are the best thanks man!
Thanks Z
Can't wait to try, looks dope.
@Brian Lagerstrom I've spent more hours than I care to admit watching beaucoup video tutorials by world-class, Italian-speaking pizzaioli and I can say without a doubt that this presentation is absolutely chock-full of spot on tips that are 100% legit. In fact, you tossed out so many rapid fire tips that I had to keep pausing the video to make sure I let them sink in before moving on. Your sheer breadth of culinary knowledge and capability is astounding.
I love ur comment it’s so thorough about pizza
I haven't had much success with the broiler method in my electric oven. I should probably try to time it by watching for the broiler to cycle on like Cindy mentioned below. My go-to is your NY style pizza, and putting it in the lowest spot in the oven has actually been the best for me.
Thanks for sharing
Also, I usually grate/slice my cheese and pop it into the freezer for 20-30 minutes to try to help with the greasiness you get from baking for 6 minutes instead of 1.5 - 3
Happy Thanksgiving, Brian!
I use an electric oven and the pizzas came out "perfetto". I used a pizza stone. Its about 3/8" thick. I preheat oven on bake to 550° for at least 1/2 an hour before the cirst pizza went in. Then once pizza is in switched on tje broiler. It took 2-3 minutes to cook the pizzas. Crust was thin and crispy on the crust and softer in the center under the topings.
I've done this with an outdoor gas BBQ grill and I enjoyed it. The two hardest tasks were getting the dough to stretch out without it resisting and then precooking the dough before adding the tops and cheese.
Good stuff Brian!! im going to try this on my ooni pro soon. Have you ever tried turning off your flame once its at 750F, putting in the pizza to let the bottom crisp up, and then turning back on flame? I saw it on a video somewhee but havent tried. thanks for posting
The most dangerous place on planet Earth is the space between Brian Lagerstrom and a stand mixer.
I just made this and cooked it on the Breville Pizzaiolo and it was fantastic! I'm a pizza making novice this was my third homemade pizza but it came out perfect! if anything I think the AP flour is tastier than the 00 flour used in my previous attempts. Thanks for this!
Loving your pizza recipe 😊. You now have another subscriber
Very helpful details that will make a difference when I next craft my dough and make another pizza from scratch (typically, every Thursday). The crushed tomatoes and salt only for sauce is a bit radical! 😃
Great channel and great guy !
Yes, finally a new pizza recipe video. Pizza is soul food. This looks great, love the thin crust.
agree to agree
👏👏
I just made a Neapolitan dough this morning, had I seen this before I would have gone with Roman. That style is completely new to me but seems like my jam for sure!
Have been looking for this kind of info for a while. Where I live, there are NO pizza places that do thin crust. I used to get a thin crust pizza where only olive oil was put on the crust then cheese, pepperoni, Mushrooms & black olives. Incredibly good. Will try this way at home. Thank you. Have tried many of your recipes to complete satisfaction.
Looks awesome and great explanation. I love your filming techniques too. One thing I am not sure about is the Autolyse part. Wouldn’t that be without yeast? Technically I think this would rather be a prefermented dough even though the dough would get more strength this way. I am only commenting since I used to mix up this terms all the time too 😄 Keep up these great videos 🙂
Yeah I thought the autolyse came before yeast incorporation too
Just made three pizza's with this recipe and left the dough out in the fridge for 2 days and they were amazing! Little bit more fermenting than I thought in the fridge but still they tasted great!
👍👏
Looks amazing. I just got an ooni so I'm going to try this first
Thanks for sharing love thin crust pizza and that's how I make them.
bought the Koda recently and have been on the look for alternatives to Napolitana, as my wife prefers thinner pizzas - so, this one seems perfect, thanks!
Good luck!
Hi Brian, I’m new to your channel and so glad I found it! Question, can this dough be frozen? Thank you!
Love you, Bri!
So, I made it :)
Electric oven works pretty well, it is able to char the crust in a very similar way to gas oven. It is even a bit more convenient, because heating element covers larger area than a gas broiler.
Actually, this pizza is very similar to my favorite pizza recipe, but with pro slow-fermented dough
Few other notes:
- Personally, I prefer to sprinkle it with parmesan after baking, not before. It gives more flavor in that way
- Also, it is pretty nice to drop on it some prosciutto and arugula at the same time
- If you don’t have pizza stone/plate, then you could use simple tray (optionally layered with silicon mats to make cleaning easier). In that case you need to bake it for some short time (about 2-3 minutes) and then turn on broiler. It will give some time to heat it up from bottom and add a little bit of strength to crust (so it will not fall apart in your hands because all that cheese and sauce)
I had Roman style pizza in Rome when I was 12 and it was the best pizza I ever had and I’ve never been able to find it anywhere in Texas
Roman pizza is the most common pizza from Central Italy to Northern Italy. It's the "let's go eat pizza at the restaurant" pizza. I come from Marche and I swear on my dog that I had never seen a Neapolean Pizza until the mid 2000s.
Hey Bri, since some of your pizza dough recipes make more than dinner for two, can you please advise on the possibility of freezing a dough ball for later use? I'm making your Detroit style and Chicago style for company and would like to make the dough a week ahead if possible. If freezing is an option, please share on how to prep it for the freezer and handle it when taking it out. Thanks for being the great home gourmet resource you are. Mark
This looks so good, thanks for sharing! It kinda looks similar to apizza but more cracker-like
The recipe I've been longing for! I ate this almost every day living in Rome and still prefer it to the version from Naples. With my Ooni on the way, looking forward to making this outdoors despite Chicago's brutal winter...
Its really nice today and it us late November. It makes me nervous when we have beautiful sunny warm Fall. That means Old Man Winter will come on with a vengeance ❄ 🌨 ☃️ ⛄ 🎿 ❄
Very brave coming from someone who probably grew up on chicagos deep dish casserole
ps: just in case it sounded offensive, i love deep dish pizza when im hungry and imo its easier to do perfectly at home, i just called it a casserole cause its kinda barely a pizza
Any reviews? How'd it come out on the ooni?
great work Bri. any thought of doing a Q&A?
Here's a counterintuitive method that works super well in an electric oven, as long as you are only making one:
Buy one of those perforated pizza pans, and make the pizza on that. Then, put your pizza into a COLD oven on the BOTTOM rack.
This results in slowing cooking the dough properly before the oven heats up and starts to melt the top. Once the oven finishes heating up, it'll cook the top well. Take the pizza out once the top looks the way you like it.
Folks mat scoff, but I've been doing it this way for years, with no pizza stone or pizza steel, and the results are truly excellent, no joke.
Love the video and the little victory dance at the end :D
Late comment, but if you use 2 steels/stones, one on the very bottom plus the one you have up top, you'll get a darker bottom for the 550f pie.
I do the same pre heat,
Prep pizza with sauce, basil, evoo, then 1 min on bottom (convection), spin 180*, another minute,
Take out, turn on hi broil,
Add mozzarella, fontina, reggiano,
Broil 1 min, spin 90*, another min,
Out onto a wire rack.
Also I make it more of a faux neapolitan.
Always delish though, 65% hydration
Made this tonite. Turned out not bad for my first try at home made Pizza. Dough was good, Italian grocery supplied great cheeses and pepperoni and the first bite surprised me at how good it tasted, texture, toppings etc. I need to up my game on assembly, that needs work and it would turn out even better. I have a range with electric broiler, didn't pre-heat the broiler and should have. But tomorrow I have another dough ball ready and I'm sure the second crack at this will turn out better. Thanks for this recipe Brian, cheers.
Thanks for trying. Good luck on round 2
@@BrianLagerstrom Round 2 went much better. On assembly I cut back on toppings, had waaay to much on there and did better this time. Pre-heated the oven to 550' F, turned on the broiler as I made the Pizza, turned the oven back on ( still at 550'F) and baked for 5 min. Switched to the broiler and watched as the top got done and looked for burning, rotating as necessary. As soon as it looked done popped it out onto the rack and rested it. This method turned out a better pie over all. Tweaking a bit on how I top it will ensure perfection. No more frozen or delivery for me. I'm hooked on this recipe.
Brian..you are hilarious. I love your recipes and this channel.
My first day in Rome, 1978, cold pizza with potato slices and rosemary. How could room temp pizza taste so incredibly good?
Came back
I cook mine in my Weber BBQ on a cast iron griddle. Great job on all your recipes Brian!
The biggest tip any experienced pizza maker can give someone starting out is cold fermentation. No matter your technique for stretching the dough, let it rest in the fridge for 24-72 hours and build up layers of flavor over time. You WILL taste the difference.
Hey Brian, I have an electric oven and what I do to simulate the brick oven is 2 rectangular pizza stones. One on the top rack and one on the next rack down. I put the pizza on the lower one to bake at 600 degrees after pre-heating for an hour. The 2 stones keep a nice even heat both above and below the pizza.
why don't just use a pan to cook the dough on first? It gives you a nice "leopardato" effect and you don't have to own to very expensive induction stones... I know 0 people in Italy cooking Pizza at home with "stones".
I got in touch with ooni and suggested they develop some kind of turntable in the floor since the biggest thing people talk about is the fact that you have to rotate what you're cooking... I'd love to see a center round within the square surface that can turn with an outside mechanism...
Hey Bri. Love your pizza recipes! Question regarding yeast, how come you don’t bloom unit first to get it activated in water and sugar? Doesn’t that effect the overall rise in the dough?
@R. okay thanks as in see if it foams up before mixing. I didn’t realise it didn’t effect the process thanks
Absolutely brilliant video and great results with my first attempt. I'd like to make in bulk (around 10 doughs) then freeze some. Can you offer any tips please? 🙏
Did you get to Da Francesco in Rome? Was our favorite. Thanks for this recipe. Of all the pizza recipes I’ve seen I think this is going to work the best for us.
I didn’t have that one. I’m hoping to get back to Italy in 2022 I’ll have to check it out
👍👍 Nice dough...easy to make, easy to work with, not too thin at all. Didn't have the yeast taste I get with all the others I've tried. When I rolled it out, it stayed put. I use a pizza stone...heat at 550 for half hour one slot up from bottom. I put the dough on a pizza screen. Put pizza in, turn on high broiler, spin after a min or so and after another min remove the pizza screen. Rotate after a min or so and again until done.
Getting an ooni for Xmas. Cannot wait!
We had pizza in Rome at a restaurant that only did pizza and had several pizza ovens..and you are right, the crust is both crispy and floppy. Great pizza.
When do you recommend freezing? Immediately following balling or after some cold proofing?
You're really tempting me into getting an Ooni Bri
I had legit Roman pizza in Rome, I’ve wanted to replicate it at home because it was as good as any Neapolitan I had anywhere. Thank you for this!
if you go to an old pizzeria in rome, pizza looks much more like the one cooked in the home oven. tip: ditch the margherita. that one is better in the napoletano style. go for pepperoni (diavola for italians) or mushrooms and sausage. the latter is best in the white (no tomato) version. you don’t need porcini or portobello, just thinly sliced regular mushrooms, italian non spicy sausage, mozzarella. that’s it. put the mushrooms on top of the mozzarella because they need to come out of the oven a little dry and chewy. that’s the best part. and it doesn’t work at super high temperatures. in rome, the pizzerias that bake thin crust don’t go at super high temperature, even though almost all of them have wood fire ovens, they just don’t take them to the same temperature as a napoletano would
Well done👏🏼
I wanted to watch just one video. It has been 3+ hours now, 12 videos and counting. This guy is amazing. And I am getting really hungry. 😀
This recipe is awesome. Turned out three really good pizzas!!!!