2 MINI PIZZAS. Hi guys, today I want to show you the recipe for my Roman pizza (low and crunchy) made with floor type 0 and polenta flour to make it more rustic. I made two small ones to propose two different versions. what’s your favorite?
by Denozzino
9 Comments
Hey you came through!
Is the stuff marketed as instant polenta the right type of polenta?
Heyo Deno!
Any recommendations, tips n tricks for making pizza in the gas oven? I wish I had a garden with a stone oven in it…
Also is the second pizza covered in genovese pesto?
Dough: X1 Pers :
– 166g of flour type 0
– 123g of water
– 8g of dry yeast
– 7g of olive oil
– 4g of sea salt
– polenta flour
Sauce 1 :
– Tomato sauce
– Mozzarella
– Basil
Sauce 2 :
– Pesto alla genovese
– Mozzarella
– Parmigiano Reggiano
– Basil
– Pine Nuts
How many times did you knead it and let it rise?
The dough is way too dense my friend. It’s not developed. A pizza crust should be light and easy to digest, yours looks like a brick I could use for building a house
FYI your dough needs a little sugar for the yeast to activate. Otherwise it’ll stay dormant and your dough won’t rise/swell.
Love Roman style even more than neopolitan. Especially with some roasted tomatoes and good reggiano.
OP is authentic Italian, that cooks EVERY dish with the gentle care that Authentic real Italians use in technique and pure historically accurate Italian recipes. Thank you so much OP!
Autentici veri italiani usano nella tecnica e ricette italiane pure storicamente accurate. Grazie mille!