SIMPLE ROMAN PIZZA DOUGH
I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful.
Provided by Scrivener1
Categories European
Time P1DT1h
Yield 6 loaves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.
Nutrition Facts : Calories 203.6, Fat 0.6, SaturatedFat 0.1, Sodium 631.9, Carbohydrate 42.5, Fiber 1.6, Sugar 0.1, Protein 6
ROMAN PIZZA
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
- Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
SICILIAN PIZZA DOUGH - NOBLE ROMAN'S COPYCAT
Found in an online search and posted in response to a request, I've not tried this recipe... so prep/cooking times and serving are complete guesses!.
Provided by Impera_Magna
Categories Breads
Time 1h20m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Place all ingredients into breadmaker in the order listed.
- Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
- ***Don't forget to remove the dough before the bake cycle starts.***.
- Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
- NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
- To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:.
- Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
- Paint the inside of the cake pan with a thin coat of virgin olive oil.
- Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
- Place the dough in the pan and let the dough rise once.
- After the dough has risen, push the dough down working it to the pan edges.
- The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
- Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
- Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
- At 450 degrees bake you may have to add 5-10 minutes.
ROMAN-STYLE THIN-CRUST PIZZAS
Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Yield Makes two 9-by-15-inch oval pizzas
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
More about "simple roman pizza dough recipes"
ROMAN PIZZA DOUGH RECIPE - PAGGI PAZZO
From paggipazzo.com
4.5/5 Estimated Reading Time 50 secsServings 4
BASIC ROMAN-STYLE PIZZA DOUGH | PIZZA DOUGH RECIPES
From sbs.com.au
3.2/5 (464)Servings 3Cuisine Italian
ROMAN-STYLE PIZZA RECIPE: HOW TO MAKE ROMAN PIZZA
From masterclass.com
4.3/5 (9)Category EntreeCuisine ItalianTotal Time 1 hr 45 mins
FANTASTIC PIZZA ROMANA[+VIDEO] - ITALIAN FOOD FAST
From italianfoodfast.com
AUTHENTIC HIGH HYDRATION ROMAN PIZZA - YOUTUBE
From youtube.com
TONDA ROMANA PIZZA DOUGH RECIPE (ROMAN PIZZA) - DISHCRAWL
From dishcrawl.com
MARC VETRI'S ROMAN PIZZA DOUGH IS PERFECT FOR FIRST-TIME DOUGH …
From parade.com
POOLISH PIZZA DOUGH RECIPE (PERFECT CRUST SUPER EASY)
From myhouseofpizza.com
ROMAN STYLE PIZZA DOUGH RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ROMAN-STYLE PIZZA WITH ROASTED CHERRY TOMATOES AND CHEESE …
From bonappetit.com
ROMAN PIZZA RECIPE - BROOKS REITZ | FOOD & WINE
From foodandwine.com
21 BEST ROMAN PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
PIZZA ALLA PALA RECIPE | ROMAN-STYLE PIZZA | EATALY
From eataly.ca
SIMPLE ROMAN PIZZA DOUGH RECIPE - FOOD.COM
From pinterest.com
ROMAN STYLE AL TAGLIO PIZZA DOUGH RECIPE | SIDECHEF
From sidechef.com
MASTER PIZZA DOUGH RECIPE | REAL SIMPLE
From realsimple.com
ROMAN STYLE PIZZA - EASY RECIPES FOR THE GRILL & CUCINA - PAGGI PAZZO
From paggipazzo.com
RECIPE FOR THIN PIZZA CRUST - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE ROMAN-STYLE PIZZA FROM SCRATCH (INSPIRED BY
From foodnouveau.com
21 BEST ROMAN STYLE PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
PINSA ROMANA {ROMAN STYLE PIZZA} - ITALIAN RECIPE BOOK
From italianrecipebook.com
PINSA ROMANA A ROMAN STYLE PIZZA - ALL OUR WAY
From allourway.com
HOW TO MAKE ROMAN STYLE PAN PIZZA - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPE TIP: PIZZA DOUGH - ROMAN - FALSTAFF
From falstaff.com
ROMAN-STYLE PIZZA RECIPE — OONI USA
From ooni.com
ROMAN STYLE PIZZA DOUGH - 24 HOUR 48HOUR 72 HOUR FERMENTATION
From youtube.com
DOMENIC’S ROMAN STYLE PIZZA AL TAGLIO RECIPE - MY HOUSE OF PIZZA
From myhouseofpizza.com
ROMAN PIZZA - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, TV …
From foodnetwork.co.uk
HOW TO MAKE ROMAN STYLE PIZZA AT HOME IN 2022 - THE MANUAL
From themanual.com
ROMAN-STYLE PIZZA RECIPE — OONI UNITED KINGDOM
From uk.ooni.com
EASY ROMAN PIZZA - OUR 72 HOUR PIZZA DOUGH RECIPE - MORTADELLA
From mortadellahead.com
BONCI'S ROMAN STYLE COLD FERMENT PIZZA DOUGH (FOR SHEET PAN)
From cookwithbelula.com
ROMAN STYLE MARGHERITA PIZZA | PIZZA ROMANA - LITTLE FAITH BLOG
From littlefaithblog.com
ROMAN STYLE PIZZA - HONEST COOKING - RECIPES
From honestcooking.com
RACHEL RODDY’S RECIPE FOR ROMAN-STYLE PIZZA ROSSA
From theguardian.com
YOU’LL LOVE THIS NO KNEAD ROMAN-STYLE PIZZA CRUST RECIPE
From amazingribs.com
ARTISAN NO-KNEAD PIZZA CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
ROMAN PIZZA RECIPE – PIZZA IN PALA - VINCENZO'S PLATE
From vincenzosplate.com
ROMAN PIZZA DOUGH RECIPE | EASY RECIPES FOR THE GRILL CUCINA
From pinterest.ca
ROMAN PIZZA RECIPE 2022 EASY RECIPE TOP
From easyrecipe.top
SHAKEY'S PIZZA CRUST RECIPE - REFICES
From refices.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #healthy #main-dish #1-day-or-more #bread-machine #european #low-fat #pizza #italian #dietary #low-cholesterol #low-saturated-fat #low-in-something #equipment #small-appliance
You'll also love