#pizza #romana #roma #pan
Same recipe without music:    • ASRM  How To Make Roman Pizza Style....  

Today I'll take you on a journey through an authentic Roman culinary experience: pizza bianca in teglia, a type of pizza made famous by Gabriele Bonci.
My version is inspired by the traditional recipe, although I don't claim to replicate it perfectly.
It's my interpretation, crafted with the tools I have at home, so it might have some imperfections :)
To prepare it, I use a preferment called biga, which gives the pizza a unique texture and flavor. However, I must warn you, this recipe takes time: from 22 to 24 hours between fermentation and proofing.

Biga:
Ingredients:
280g strong Italian flour “tipo 1” (15% protein, W 380)
130g cold water
2.8g fresh yeast

Procedure (09:00 pm):
1. Pour the cold water into a pitcher or glass.
2. Dissolve the fresh yeast in the cold water, stirring until completely dissolved.
3. In a large bowl, add the strong flour.
4. Pour the yeastwater solution over the flour.
5. Mix with a fork until the ingredients are just incorporated and a rough, shaggy dough forms. It's enough for all the flour to be absorbed.
6. Transfer the dough to a nonairtight container, ensuring the lid allows air to pass through.
7. Let the biga rest at 18°C overnight for 1820 hours.

Dough:
Ingredients:
Biga prepared the previous day
70g medium strength Italian flour “tipo 1” (13% protein, W 280)
3g malt
150g cold water
8g salt

Procedure (4:00 pm):
1. Transfer the fermented biga into the bowl of a stand mixer.
2. Add the medium strength flour, malt, and a portion of the cold water.
3. Use the dough hook attachment and start the mixer at low speed.
4. Gradually add the remaining water.
5. Let the ingredients knead until well incorporated and a smooth, elastic dough forms.
6. Gradually increase the speed, but be careful not to overheat the dough; check the temperature with a thermometer. Do not exceed 26/28°C (79/82°F).
7. Add the salt and continue kneading at medium speed for about 57 minutes, until the dough is smooth and elastic.

Folding at the bench:
1. Transfer the dough onto a work surface.
2. Perform folds on the dough to reinforce it without overworking it, folding it onto itself.
3. Cover the dough and let it rest for 1015 minutes.
4. Then, give it another reinforcement fold and place the dough in a greased container.
5. Let the dough proof at around 26°C for about 1 hour, or until doubled in size.

Shaping the dough (5:45 pm):
1. Once the resting time is over, the dough will have doubled in size.
2. Shape the dough into an elongated loaf without making it too tight.
3. Place the loaf in a greased container and let it proof at around 26°C until doubled in size.

Baking:
Procedure (6:45 pm):
1. When the dough has proofed, stretch the pizza by hand using plenty of semolina.
2. Transfer the stretched pizza onto a 30x40 cm (approximately 12x16 inches) iron pan.
3. Bake the pizza in the bottom of a preheated oven at 250°C (482°F). You can place an empty pan on the bottom of the oven to give an extra boost of heat and make the pizza rise faster, or you can use a wellheated refractory stone. It greatly depends on your oven, so experiment to find the best settings.
4. Bake for about 1015 minutes, or until the surface is golden and crispy.
5. Once baked, remove the pizza from the oven and let it cool slightly before serving.
6. You can top the pizza with your favorite ingredients and put it back in the oven for a few minutes if desired. I personally topped mine with freshly sliced mortadella.

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00:00 Intro
00:17 Biga
02:11 Dough
04:04 Folding
05:32 Shaping
06:54 Stretch
08:34 Cooking
09:11 Cutting

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Music : https://artlist.io/referral/3926220/dave

Thanks for watching!