Roman-Style Pizza | Food Wishes

hello this is chef john from foodwishes.com with roman style pizza that's right i'm going to show you how to make my favorite non-thin crust pizza which i can

confirm is absolutely amazing although i can't confirm it's absolutely authentic but i'm pretty sure it's close and

i'm very sure you're gonna love it and

to get started we'll begin our pizza dough like we do almost all of them by combining flour yeast and

water which we will then stir together with a wooden spoon oh and

because we're going to do such a long slow ferment this time we don't need to start the east in the water first okay we can just mix everything together at once and

what we'll do is stir that until almost all the flour is incorporated and

we form sort of a shaggy dough at which point we'll stop and

add the last two ingredients which is some salt as well as a generous splash of olive oil and

then we'll continue stirring for at least two or three more minutes or until we've formed a very smooth extremely soft and wet and

sticky dough okay one of the secrets to roman style pizza is a high hydration dough which simply means we're using a lot of water as in like 80 percent

compared to the weight of the flour and

that's it once we feel like we've stirred that long enough we will clean off our spoon with a spatula and

scrape down the sides of the bowl and then what we'll do is cover this and Set our timer for 15 minutes, at which point we'll perform the first of three foldings, which, yes,

is going to be very similar to the technique we use for sourdough. And of course we're

to want to wet our fingers first to prevent the dough from sticking too much.

And what we'll do is grab the dough at the edge of the bowl and sort of pull it and

stretch it over the top, and then we will rotate the bowl a few inches and do the exact same thing,

and we'll repeat that about 10 or 12 times. And

if possible, after the last fold, if we can sort of gather that dough together and fold it over and end up with some sort of smooth skin over the top,

that's considered an advantage. But

don't stress if you can't do that, especially on this first fold, since it does take a little bit of time for that elastic texture to develop.