Extra-Thin and Crispy Romana style

Print Recipe

Extra-Thin and Crispy Romana style

Prep Time30

Cook Time4

Proving time18

Servings: 4 people

Equipment

Bowl
Digital Scale
Jar

Ingredients

600 gr White 00 extra-thin wheat flour 10.5% protein 200W
330 ml Water
14 gr Fine Sea Salt
0.6 gr Instant Dry Yeast
20 ml Sunflower oil

Instructions

Put the 600 gr of flour in a bowl and add the 0.6 gr of Instant Yeast. Gradually add the water and mix it with a fork.
When the water is amalgamated with the flour, add the salt and finally the oil
Transfer the dough to a table to continue with the kneading. You will knead for around six to eight minutes until you will have a smooth ball.
Transfer the dough into a bowl and cover it with plastic film. Let the dough to rest at room temperature overnight if you have 18 to 20 degree Celsius. In Summer, with over 25 degrees, put the bowl in the fridge after two hours.
Four to six hours before making the pizza, remove the dough from the bowl and make four balls with a weight in the range of 200-220 gr each.
Make the second fermentation process at room temperature (for 5 hours if 20 degrees Celsius – 68 Fahrenheit, or for 3 to 4 hours if warmer and you have used the Malt/Honey with preferment Poolish).
Stretch the Pizza using a Rolling Pin, make it thin
Cook the pizza slowly for around 4 minutes at the temperature of around 300 degree Celsius

Notes

I recommend to use the pre-ferment Poolish with this recipe, take 100 gr from this flour quantity.

This dough has low hydration at 55%. The rolling Pin will remove the air from the dough making it crisper. Also the weak flour make and cooking at low temperature make this pizza Crispy.