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Roman pizza

This recipe was created by pizza expert Nick Schutten.

This pizza Romana is so simple, yet so delicious. Wonderfully fresh with light ingredients and finished with citrus. Nick: “With the right tools, you can make pizzas and pinsas like a true pizzaiolo and enchant your guests!”

Ingredients

580gWater
1000gPer Pizza flour
25gSalt
20gOlive oil
1.5gYeast

Fennel
Mascarpone
Red chili pepper
Lime zest
Burrata
Fior di latte
Basil cress
lemon olive oil
Lemon (zest)

Preparation

  1. Add the dry yeast to the flour and let it aerate on speed 1 for 1 minute.
  2. Slowly add cold water (about 95%) of the total amount.
  3. Mix for about 7-10 minutes until the water is well absorbed, then add the remaining 5% water.
  4. Add the salt.
  5. Switch to speed 2 and mix for another 6-8 minutes. Maintain about 22°C and a maximum of 24°C.
  6. Add the olive oil and mix until about 24°C.
  7. Let the dough rest for about 30 minutes.
  8. Portion into 7 balls and let the dough rise for 8 hours outside the fridge. This can be divided as desired. For example, first 4 hours outside the fridge, then let the dough rise for 24-48 hours in the fridge, and then another 4 hours outside the fridge.
  9. Always store the dough at around 4°C.
  10. Take the dough out of the fridge well before preparation (about 5 hours).
  11. Sprinkle cornmeal on the work surface and shape the balls into pizza bases. Make sure to leave a thick edge.

  1. Shave the raw fennel on a mandoline and slice the pepper. Place in sweet and sour marinade.
  2. Mix 2 parts mascarpone with 1 part burrata in the food processor. Spread over the pizza base.
  3. Top with fior di latte.
  4. Spread the fennel and red pepper over the pizza.
  5. Drizzle with some olive oil and bake in an oven at 350°C for 4 to 6 minutes.
  6. Sprinkle some lime and lemon zest over the pizza and drizzle with lemon olive oil.
  7. Finish with basil cress.