Roman-style pizza with potatoes
Procedure
- 500 g 00 flour
- 250 g Water
- 3 g Brewer's yeast
- 70 g Type 1 flour
- 70 g durum wheat flour
- 200 g Water
- 6 g Malt
- 20 g extra virgin olive oil
- 15 g Sale
- Lightly knead all the ingredients for the biga, then break it into pieces and place it in a container and cover with cling film, then...
- Lightly knead all the ingredients for the biga, then break it into pieces and place it in a container and cover with cling film, then...
- Lightly knead all the ingredients for the biga, then break it into pieces and place it in a container and cover with cling film, then...
- Lightly knead all the ingredients for the biga, then break it into pieces and place it in a container and cover with cling film, then...
Lightly knead all the ingredients for the biga, then break it into pieces and place it in a container, cover with cling film, then let it rise for about 18 hours at a temperature of around 20°C.
Pour all the biga, half the water, the malt, and the two flours into the mixer and knead. Then, gradually add the remaining water, leaving a drop for the last to dissolve the salt and mix thoroughly. Finally, add the extra virgin olive oil and mix thoroughly.
Transfer the dough to the work surface, then immediately make a few slap-and-fold folds to reinforce it and let it rest uncovered for about 30 minutes. Then do another round of folds and let it double in size, which will take about 3 hours.
Roll out the dough on a generously floured work surface, gently patting it down with your fingers, and transfer it to the oiled baking sheet. Spread the potatoes on top, sliced fairly thinly (otherwise they'll struggle to cook), then drizzle with oil, salt, and herbs.
