Anchovy Pala Romana Pizza 🍕
Base dough recipe below! Easy, yummy, and extremely fun to dimple. Great for dipping or any kind of zaaaaa
370g bread flour
296g water (80% hydration)
93g sourdough starter fed with a little rye or whole wheat flour (25% levain)
1g instant yeast
8g salt
12g EVOO
1. Combine flour and water (reserve a little water for step 2). Autolyse for at least 1 hour
2. Mix in the starter. Then add the salt, yeast, and remaining water and incorporate well. Then add the olive oil and work the dough until it’s relatively smooth. It will be sticky but will come together in the following steps
3. Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins between each round. Then perform 2-3 rounds of coil folds with 1 hour between each round. The dough should be puffy and show visible signs of fermentation
4. Dump the dough onto a clean counter and give it a preshape. Wet your work surface or dust with semolina flour if needed. Transfer the preshaped dough to a baking tray that’s been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours at 75-80F until it’s doubled in size and puffy
5. Preheat your oven to 500F. Generously sprinkle the dough with semolina flour and dimple both sides as shown in the reel. Dust/pat off excess flour
6. Bake on a baking sheet or pizza stone for 12-15mins or until the top is golden
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1 Comment
I love it 💓💓💓