Pizza a la Romana (Yeast Method)
1525kcal
Ingredients
The Overnight Poolish Starter (Night Before)
- 250 g Strong flour Ideally protein content 13% or higher
- 250 g Water
- 1 g Dry instant yeast
The High-Hydration Main Dough
- approx. 501 g All of your prepared overnight Poolish
- 160 g Strong flour protein content 13% and more
- 2 g Malt or substitute with 1 tsp of honey
- 81 g Water
- 10 g Salt
The Optional Top Savory Garnish
- Extra virgin olive oil A light drizzle of
- Coarse sea salt & dried rosemary To taste
Equipment
- Large Mixing Bowl Or a stand mixer fitted with a dough hook attachment
- Airtight Dough Container
- Baking Tray Ideally a 10x14 inch rimmed pan
Method
Night Before – The Poolish Setup
- In a medium container, thoroughly dissolve the 1g of dry instant yeast into the 250g of water.
- Add all 250g of strong flour and whisk vigorously together until a smooth, thick batter forms.
- Snap the lid on loosely and let it ferment undisturbed at room temperature for 10 to 12 hours overnight until it bubbles actively and smells beautifully fruity.
Next Morning – High-Speed Machine Emulsification & Bulk Rise
- Transfer all of your bubbly overnight poolish into your stand mixer bowl. Dump the 160g of strong flour, 2g of malt (or honey), and 10g of salt directly over it.
- Attach your dough hook attachment. Mix on low speed for 6 to 7 minutes (or on a KitchenAid mixer on speed 3 for 7 to 10 minutes) until well incorporated. Critical Guardrail: The dough mass must come together firmly into a cohesive ball before you begin introducing any secondary liquid.
- With the machine running on high speed, slowly stream in the remaining 81g of water little by little. Continue mixing on high for 12 to 15 minutes until the sticky, high-hydration dough gains massive elastic strength and clears cleanly off the sides of the bowl. If the dough mass appears too loose or greasy at any point, stop mixing for 1 to 2 minutes to let the proteins settle, then resume high-speed mixing.
- Cover the bowl securely and let the dough proof for 2 to 3 hours at a warm 76°F (24°C). Perform 2 to 3 rounds of structural stretch-and-folds during this proofing window until the dough becomes notably puffy.
- Transfer the dough into a lightly greased airtight container and move it directly into your refrigerator for a long 12 to 24-hour cold fermentation retard.
Day 3 – Floured Preshaping, Dimple Shaping, and Blazing Hot Bake
- Preshaping: Pull your cold dough out of the refrigerator. Fill a large, wide bowl with a generous layer of white flour.
- Dump your chilled dough directly into the flour bowl. Gently gather and pinch all of the floured outer sides together toward the center, ensuring the sticky, un-floured dough remains safely contained on the inside.
- Transfer the preshaped dough package seam-side up into a clean tray or container that has been heavily dusted with flour. Cover and let proof for 2 to 3 hours at a warm 76°F (24°C) until it doubles in size and turns exceptionally light and puffy.
- Shaping: Preheat your oven thoroughly to 500°F (260°C). Generously sprinkle a 10x14 inch baking tray with flour and set aside.
- Carefully tip your puffy dough out onto a well-floured workspace.
- Use your fingertips to press and dimple deeply straight into the dough, creating massive air bubbles across the surface—exactly the same method you would use to shape an artisan focaccia. Gently stretch the dimpled sheet until it matches the dimensions of your baking tray (aiming for a uniform thickness of about 1 inch).
- Slide your floured hands under the sheet, lift carefully, and transfer it straight onto your prepared tray. Spread out the corners evenly, and optionally finish with a light splash of olive oil, coarse salt, and seasoning.
- Slide the pan into the roaring hot oven and bake at 500°F (260°C) for 12 to 15 minutes until the crust turns an incredibly beautiful golden color. Let cool for 10 minutes before slicing open for sandwiches!
Nutrition
Calories1525kcalCarbohydrates313gProtein49gFat4gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat0.4gCholesterol15mgSodium728mgPotassium594mgFiber11gSugar1gVitamin A14IUVitamin C0.3mgCalcium88mgIron19mg
Notes
- Why High-Protein Flour is Non-Negotiable: Because this authentic formula features a very high water ratio, utilizing a strong white flour with an elevated protein content of 13% or more (like Manitoba or high-grade bread flour) is completely mandatory. Standard all-purpose flours lack the necessary gluten network strength to absorb this much hydration, which would leave you with a flat, soupy batter instead of a tall, airy loaf.
- The Delayed Water Incorporation Trick: Pay close attention to the mixing sequence in step 5. Trying to throw all the water, poolish, and flour together at the same time will break your emulsion and spin into a messy puddle. You must knead the poolish and flour into a tight, dry dough ball first to set up baseline gluten strength, then slowly drizzle in the remaining water to achieve that signature open interior structure.
- The Floured Preshaping Safeguard: Handling a highly hydrated Roman pizza dough can be tricky because it is naturally sticky. Step 10 uses a brilliant solution: dropping the cold dough straight into a bowl of flour allows you to envelope the outer skin in a dry layer. This trick makes it completely effortless to move and shape the dough without deflating those precious, delicate internal air pockets.
- Honey as a Malty Substitute: If you cannot find specialized baking malt at your local market, you can substitute it dynamic-for-dynamic with 1 teaspoon of sweet acacia honey. The simple sugars in the honey feed the fermenting yeast cells similarly, helping your crust develop a beautiful golden caramel color in the high 500°F heat.