Roman Style Pizza
Daniele Uditi is renowned for creating authentic Italian dishes at his restaurant @pizzana. He’s also a judge on Hulu’s ‘Best In Dough’.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 30 mins + dough prep
Ingredients
- Serves
- 2-4 people
Equipment Needed
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Instructions
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Dough
Step 1
In a bowl add the flours and mix until combined.
Step 2
Add half of the water and the yeast and mix until combined.
Step 3
Add the remainder of the water in small parts until it's all absorbed.
Step 4
Add the olive oil and salt. Mix until the dough is smooth.
Step 5
Let the dough rest at room temperature for 10 minutes. After this time, mix again to tighten the gluten.
Step 6
Cover it and let it bulk ferment for 12 hours or overnight in the refrigerator (or leave it at room temperature for 2-3 hours).
Step 7
Form the dough balls (around 180 grams/6.3 Oz) each and let it proof for 4-6 hours.
Classic Margherita
Step 1
Roll out the dough until its super thin. Add the tomato sauce across the base, leaving a 1.5cm/0.5 inch gap from the edge.
Step 2
Add the fresh basil and the grated Parmigiano, then top with the Fior de Latte.
Step 3
Place your pizza into the oven at around 400°C/752°F. Cook until golden and crisp.
Step 4
Finish with fresh basil leaves and olive oil. Serve and enjoy!
Zucchini e Cotto
Step 1
Peel your zucchini into thin slices. Marinade with olive oil, sea salt, black pepper and fresh mint leaves.
Step 2
Stretch out your dough ball, so that its long and thin, in the style of a focaccia. Drizzle over some olive oil and poke some holes in the base to allow airflow through the dough.
Step 3
Add the zucchini to the base and then bake in the your Gozney pizza oven at 350°c/750°F. Once cripsy and cooked, remove.
Step 4
Slice the pizza and add the ham and tear over the buratta.
Step 5
Finish with mint leaves, salt, pepper and drizzle over olive oil. Serve and enjoy!
