• Stephen Kramer

Roman Pizza

This is certainly an unusual time in history. As one of the main deterrents against the spread of corona virus, we are practicing social distancing. Time with our friends, families, and co-workers is restricted. Our mobility is also restricted. For these reasons, the inaugural post of this blog is for a recipe with simple ingredients that most of you may have already in the cupboard. It is also a recipe you can make either alone or with the participation of your family members. In this way, the spirit for the love of food - the enjoyment food brings, the togetherness it creates - is not deterred. The pizza recipe below uses a biga, a type of pre-ferment. It is a low hydration mixture containing flour, water, and yeast only. Because of its low hydration, there is little protease enzymatic activity. In contrast to a higher hydration pre-ferment like a poolish, a biga's texture is more elastic than extensible, and its flavor is more nutty than sweet. RECIPE | ROMAN PIZZA | 2 X 500G

Biga

117g all-purpose flour 68g water 1 pinch instant yeast Mix by hand until there is no more dry flour. Place in a covered vessel and let ripen overnight at room temperature. Final Dough

All of ripened biga 470g all-purpose flour 361g water 12g salt 2g instant yeast Mix: 3 minutes slow, 5 minutes fast Bulk Fermentation. 3 hours with folds at 30/60/120 minutes. Best in small, clear, rectangular tub with lid.

Retard. Place covered tub of dough in refrigerator overnight for at least 12 hours, and up to 30 hours Shape. Dump dough out onto floured table and form into a rectangle. Divide into two pieces. *Transfer each piece to an upside down half sheet pan lined with parchment paper. With wet fingers, press firmly from the center of the dough out toward the edges, leaving a 1/2 inch crust. Spread sauce, sprinkle cheese, and add toppings as desired. Bake. Pre-heat oven and rectangular pizza stone at 500F for at least 30 minutes before shaping. Slide parchment paper with pizza onto the pizza stone in the oven. After 10 minutes, remove parchment paper and allow pizza to bake in direct contact with the stone. Bake for total of 12-15 minutes at 500F. Repeat for second pizza.

* When transferring the dough, scoop up each piece from the short ends and bring your fingertips together so the dough does not sag in the middle. Then when placing the dough onto the parchment paper, move your fingertips apart, stretching the dough to the desired length.

Sauce

1 can of crushed tomatoes

**1/2 can cold water (use emptied crushed tomato can)

2 cloves of minced garlic

Sea Salt to taste

Olive Oil to taste


Mix all ingredients together thoroughly. Can be refrigerated up to a week.


** The sauce may appear watery. However without the water, the sauce with be thick and convert to ketchup during the bake.




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