Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza) - Fladenbrot ist eines der beliebtesten Gerichte weltweit. Ihr Erfolg liegt nicht allein an den verschiedenen Belägen, sondern auch an dem köstlichen Teig, der als Basis dient. Ein guter Pizzateig ist weich und luftig, aber auch kross und würzig. In diesem Artikel werde ich ein unkompliziertes und köstliches Pizzateig-Rezept vorstellen, das jederzeit zuhause ausprobieren kann.

Fladenbrot ist ein bekanntes Gericht, das in der ganzen Welt bekannt ist. Eine köstliche Pizza beginnt jedoch mit einem perfekten Pizzateig. Das Verfahren für Pizzateig ist unkompliziert, erfordert aber ein wenig Geduld und Zeit. Mit diesem Rezept können Sie zuhause eine ideale Pizza zubereiten.

Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

TO GET FREE STEAKS FOR A YEAR, click this link https://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) —— ▪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.

-—– 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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Dieses Pizzateig-Rezept ist unkompliziert und rasch zubereitet und liefert einen leckeren und würzigen Teig, der die ideale Basis für eine köstliche Pizza bildet. Wenn man diesen Teig einmal ausprobiert hat, wird man niemals auf Fertigteig zurückgreifen wollen. Versuchen Sie es doch einmal und erfreuen Sie eine selbstgemachte Pizza, die Sie und Ihre Familie begeistern wird!