Pizza alla romana

A specification, translated from Italian. The preparation of the Roman-style pizza by the slice requires attention and attention to detail.

Ingredients

Ingredients for one (1) 30 Pizza

Amount	Percentage	Ingredient
360 g	100 %	flour (0 or 00)
290 g	80.5 %	water (at 4° C)
7 g	2 %	salt
7 g	2 %	extra virgin olive oil
2.1 g	.5 %	yeast

Preparation

1. In a mixer (or in a container large enough for those who proceed by hand, pour the flour, the crumbled brewer’s yeast and then the salt, starting to mix.
2. Add 75 % (217.5 g) of the water at 4° C (39.2° F) and start working the dough carefully, until it is strung. The dough is “strung” when it detaches from the walls and bottom of the mixer and is compact , smooth and elastic.
3. Only when the dough has these characteristics can the remaining part of water be added little by little (always at 4 °), waiting every time that the pizza dough has completely absorbed the remaining amount of water.

Rest at room temperature:

Autolyse times based on room temperature

Room Temperature	Autolyse Time
24–26° C (75–79° F)	30 minutes
21–23° C (69–74° F)	60 minutes
18–20° C (64–68° F)	90 minutes

Leaven in an airtight container for 44 hours at 4° C (39.2° F).

1. Pour into a floured baking sheet and fold into three.
2. Let rest for 3–4 hours
3. Pre-heat the oven to maximum temperature
4. Roll out into a rectangular shape and top with oil
5. Transfer to pan and top with everything but the mozzarella
6. Cook for 6 minutes at maximum temperature at the bottom of the oven.
7. Lower temperature to 230° C (450° F), add mozzarella, and cook for an additional ten minutes.