Roman-Style Pizza with TipoZero Superiore Flour
Ingredients
Pre-dough: poolish
TipoZero Superiore Flour
Water
Dry yeast
Rest in refrigerator (+4°C) for 24 hours.
Final dough
TipoZero Superiore Flour
Water
Salt
EVO oil
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Introduction
Tipo “0” wheat flour made from 100% Italian grains, suitable for all leavening and maturation times. It performs best in indirect methods such as bigas and poolish but also ensures excellent results with the direct method. Its high protein content guarantees perfect dough stability and resistance during leavening, whether at room temperature or under refrigeration. Ideal for round pizzas or Roman-style pizzas baked on a paddle.
Proceedings
Place the poolish, flour, and 150 g of water into the mixer. After about 5 minutes, add the salt and the remaining water. Finish with the oil. Final dough temperature: 23°C.
Bulk fermentation for about 30 minutes.
Portioning: form dough balls weighing 180-190 g.
Proofing: refrigerate for 24 hours.
Stretch the dough balls and bake with a drizzle of oil, without toppings, at 320°C for 3 minutes.
Pizza chef's tips
This recipe results in a pizza with a particularly well-risen and airy crust. This outcome is achieved thanks to the high hydration and the rheological properties of the new TipoZero Superiore flour.
Insights
Toppings
• Porchetta Ariccia IGP
• Potato and truffle cream
• Red radicchio from Treviso
• Drops of nettle and honey oil
