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’ and we’re super excited to have him on board as a Gozney Ambassador.
Ingredients
Dough ingredients:
700 g / 24.7 Oz 00 flour
300 g / 10.6 S semolina Rimacinata
5-6 g / 0.2 Oz fresh yeast
700 g / 24.7 Oz Room Temperature water
35 g / 1.2 Oz fine sea salt
50 g / 1.8 Oz Extra Virgin Olive Oil
Classic Margherita
80 g/2.8 Oz Fior di Latte
4 basil leaves
30 g/ 1 Oz grated Parmigiano or Pecorino Romano
120 g/ 4.2 Oz lightly crushed, good quality tomatoes
Zucchini e cotto
1 burrata
75 g/ 2.6 Oz Fior di Latte
2 zucchini
4 basil leaves
4 slices of prosciutto cotto di Parma
Fresh mint leaves
Sea salt
Black pepper
Olive Oil
Equipment Needed
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
Instructions
Prevent your screen from going dark as you follow along.
We had the honour of pizza legend @danieleuditi at the Gozney HQ. Chef, presenter, and owner of @PIZZANA, Daniele serves some of the most authentic Italian dishes out of his restaurant. Check out this delicious Roman pizza he created on his visit.
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 8:
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 9:
Add the fresh basil and the grated Parmigiano, then top with the Fior de Latte.
Step 10:
Place your pizza into the oven at around 400°C/752°F. Cook until golden and crisp.
Step 11:
Finish with fresh basil leaves and olive oil. Serve and enjoy!
Zucchini e cotto
Step 12:
Peel your zucchini into thin slices. Marinade with olive oil, sea salt, black pepper and fresh mint leaves.
Step 13:
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 14:
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 15:
Slice the pizza and add the ham and tear over the buratta.
Step 16:
Finish with mint leaves, salt, pepper and drizzle over olive oil. Serve and enjoy!
