Pizza Romano

Daily Foodwishes collected many recipes from any source for complete your cooking guide. enjoy it

Think youve eaten an Italian pizza? No, except if youve tried the real deal with this simple version.

The ingredient of Pizza Romano

• 2 x 400 g cans italian crushed tomatoes
• 4 x 110g tubs buffalo mozzarella drained patted dry cut into 5mm thick slices see tips
• 2 x 45g tins of anchovies in olive oil
• 1 1 2 teaspoons dry yeast
• 1 1 2 teaspoons powdered sugar
• 785g 5 1 4 cups white flour
• 1 tablespoon of sea salt flakes

The Instruction of pizza romano

• to make the dough place the yeast sugar and 500 ml 2 cups of lukewarm water in a bowl and mix to dissolve stand for 5 minutes or until the mixture begins to foam during this time sift the flour with the salt in a large bowl pressing on salt through a sieve add the yeast mixture and mix together
• using your hands knead the dough on a floured work surface for 8 minutes or until smooth and elastic alternatively knead the dough using an electric mixer with a dough hook place in a large lightly oiled bowl cover with plastic wrap set aside in a warm place to prove for 3 hours or until doubled in size
• using your fist knock down dough turn on a floured work surface then divide into 6 and form each portion into a ball place the balls on a large tray and cover with a damp cloth stand in a draught free place for 2 hours or until doubled in size
• place 2 heavy based plates or stones pizza in the oven and preheat the oven to 230c 1 ball of dough on a lightly floured work surface and using the palm of your hand pat ball flat and then to the outside working from the center to the periphery the edge should be thicker than the center so it swells and forms a rim when they are cooked holding the edge gently lift the dough which allows him to swing so that the weight causes it to stretch then quickly move the edge through your hands until the dough is spread out to form a 23cm round spread them out on the back of two tight fists and gently stretch to form a 25cm round then place on a sheet of baking paper working quickly repeat with a second ball of dough
• working quickly slide the pizza with the baking paper hot on the trays spoon 60 ml 1 4 cup of the tomato on each database and using the back of a spoon evenly distribute all the way to the edge place one sixth of the mozzarella and 3 anchovy fillets on each base bake swapping trays halfway for 10 minutes or until the dough is golden and cheese is bubbly
• serve pizzas immediately during this time repeat the operation two more times with the remaining dough and filling made 6 pizzas

Nutritions of Pizza Romano

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation