I’ve been busy in the kitchen recently and today had two things to bake. For this SD Roman Pizza, I’ve made adjustments to my pizza formula to increase hydration by 3% and increase the PFF from the original 8% to 15%. Next time I’ll up that again just so the dough will be ready for baking early enough for our typical early dinner time.
The toppings were inspired by a recipe in Cook’s Country. I made a few changes including sautéing the spinach since it would release water into the pizza if cooked raw. I also added capers and roasted red peppers feeling that both would enhance the flavours and also add some colour to the pizza.
Overall we loved this pizza, it was even better than I expected. There is a good amount of umami from the anchovies, yet someone who doesn’t like anchovies probably wouldn’t know they were in there because they breakdown when cooked in the oil. My husband who doesn’t generally like seafood on pizza, loved this despite the shrimp and anchovies, so big win.
Overnight levain
Duration: 12 hours (overnight) at warm room temperature: 74°–76°F (23°–24°C).
In the morning mix the dough when the levain is at peak. To the bowl of the stand mixer add water, salt, sugar and diastatic malt, stir to dissolve. Then add the levain, stir to dissolve. Finally add the flours. Mix on low speed until there is no dry flour then increase to medium and mix until the dough is moderately developed. Then slowly drizzle in the olive oil stopping until each addition is incorporated. Finally mix until good gluten development.
Remove the dough from the bowl and do a bench letterfold. Transfer the bowl to an oiled bowl for bulk fermentation.
Do three sets of coil folds at 30 mins intervals and then allow the dough to rest until it reaches 40-50% rise.
Optional cold retard. Place the dough in the fridge until the next early afternoon. This is done primarily for convenience.
Allow the dough to continue to ferment at a warm temperature 80°F or so until it reaches 100% rise then shape.
Shaping
Oil the pan well and brush the bottom and the sides with the olive oil.
Thoroughly flour the top of the dough in the bowl, release it from the sides of the bowl using a bowl scraper then flip it onto the counter. Flour the exposed dough well with flour and flour the counter around the sides of the dough well. Using your bowl scraper push some of that flour under the edges of the dough.
Using your hands, get your fingers well under the dough and stretch it out into a rectangle. Next using your fingers gently press them into the dough to elongate the dough. Flip the dough over and repeat aiming to get the dough to about 75% of the area of the pan.
Transfer the dough to the oiled pan by folding it in half and unfolding it once in the pan. Gently stretch the dough out to touch the edges of the pan. If it resists stretching, wait 15 mins and try again after the gluten has relaxed.
Aim to bake the pizza once the total rise is 130-150%. About 1 hour prior to baking pre-heat the oven to 500°F placing your backing steel on the lowest rack of the oven.
Bake the pizza.
Drizzle olive oil onto the dough. Then using a large spoon, spread a thin layer of pizza sauce over the dough from edge to edge. Slide the baking pan into the oven on top of the baking surface. Decrease the oven temperature to 425°F (220°C) and bake for 10 minutes. Transfer the pan to a wire rack and sprinkle on the grated cheese and any other toppings. Lightly drizzle some olive oil over the entire pizza. Slide the sheet pan back into the oven on the baking surface and bake for 20 minutes more. The cheese should be melted and the bottom crust well colored.
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 anchovy fillets, rinsed
½ teaspoon pepper, divided
¼ teaspoon red pepper flakes, plus extra for serving
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ¾-inch pieces
¼ teaspoon table salt
1 pound pizza dough, room temperature
1 ounce (1 cup) baby spinach
1 ounce Pecorino Romano cheese, grated (½ cup)
8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
I added some capers and roasted red peppers topping them over the mozarella and before the shrimp.
I sautéd the spinach to release some of the water.
Cook 3 tablespoons oil, garlic, anchovies, ¼ teaspoon pepper, and pepper flakes in small saucepan over medium heat, whisking to break up anchovies, until garlic just begins to turn straw-colored, about 4 minutes. Transfer the oil to a small heat proof bowl and set aside to cool. Add spinach to the pan and cook until wilted. Transfer to bowl and let cool. Pat shrimp dry with paper towels and toss with salt, 1 tablespoon oil, and remaining ¼ teaspoon pepper.
When the dough is ready, having had a rise of 130-150% from the beginning of bulk, brush with the flavoured oil. Top with the shredded pecorino Romano cheese. After baking for 10 mins at 425°F remove from oven. Top with the sautéed spinach, then shredded mozarella. Next top with capers and roasted red peppers. Finally top with the shrimp. Brush any remaining flavoured oil on the edge of the crust that is exposed and doesn’t have toppings.
Continue to bake for 20 mins until the cheese is melted and starting to brown nicely.
- Benito's Blog
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This looks excellent, and the combination of flavours really appeals. I like the extra twist with spelt. I, too, use a higher PFF for scheduling convenience, though I definitely like the elasticity that it gives the end result too!
-Lin
Thank you so much Lin. We were a bit surprised at how delicious this particular pizza turned out. I also cannot say that I'm mad about the crumb.
Benny
Benny - This pizza looks and sounds delicious. I'm going to have to give it a try sometime soon.
Tony
Thank you Tony. Cook's Country should be given credit for the idea that's for sure. Adding capers is a no brainer when there is seafood involved and roasted red peppers never hurt any pizza I've eaten.
Benny
I love love love this one. Your crust came out perfect for this style of pizza and the toppings are a perfect combination of flavors.
My wife wouldn't touch this with a 10 foot pole since she hates seafood, but I will have to try it one day once I finish losing some weight. I put on way too much extra padding this past year so time to pay the piper and take it off :).
Happy New Year!
Ian
Happy New Year Ian, thank you. I have no doubts that you would like this pizza. The flavours work well together and are fairly complex. For once, I didn’t overload my pizza with toppings like I usually do.
Benny
I love everything but the anchovies LOL!! Did you make 2 pizzas or one ? I always make 3 crusts at a time and prebake wrap and freeze. They work beautifully even months after making them . Hope you enjoy your Winter in FL. We are going to Tuscon for a month to cycle and horse back riding. Happy New Year! c
Happy New Year Caroline. I made one pizza and never thought about pre baking and freezing. The problem for me is freezer space, I just don’t have enough to do that, but love the idea.
I know that anchovies are love or hate, however, prepared this way you get the umami hit from them without the strong fishiness.
Enjoy your trip to Tucson, I’m sure you’ll have a marvelous time.
Benny
was the formula shows the weight of the dough as closer to 2# but the narrative says 1#. I like an almost focaccia thickness crust. For the grands I slice through the prebaked crust to make 2 thinner layers,first cutting the large pan size into rectangles. I brush the cut side with EVOO and place under the broiler to crisp. I then give the kiddos "their" personal rectangles and let them decorate. They are WILD about being able to design their own pizzas. It's worked very well for informal lunches and snacks.
Will post some bakeries in Tuscon when we are there. c
I’ve grown fond of these Roman style pizzas with a thicker crust. My pan is 16.5 x 11.5” so I have found that the dough weight gives a good thickness to the crust without it being focaccia.
I look forward to seeing the bakeries in Tucson.
Benny
Crust is most important! My kids and grands all want the “ heel” on the bread loaves lol. Crust rules. c🙏
Lovely tray pizza. Wondering about the oven settings in terms of rack in the oven, bottom, top, or both elements, fan on/off and so on.
With bread, the dutch oven takes care of the baking side of things for me, but have struggled with foccacias and tray pizzas coming out too dry.
Hi Rene, yes figuring out your oven is half the battle with pizza. I have found for these Roman pizzas baked on a pan, as with other breads, I bake them on my baking steel on the lowest rack. Pre-heating at 500°F but immediately dropping and staying at 425°F for the duration of the bake. I do like to give the dough a chance to oven spring before putting all the toppings on. For a tomato sauce pizza that means just the sauce on the dough for 10 mins before taking the pizza out and doing the rest of the toppings. For this pizza, it meant brushing the flavoured oil on the dough and then just the pecorino Romano cheese and baking for 10 mins before the rest of the toppings are added.
Benny