Confession time....when I worked at Figs, we stretched out the dough with a rolling pin. With two of us manning the pizza station, one would roll out the dough into large oval shapes, the other would top and load into the 700 degree pizza oven. I thought the pizza was crazy good. And so did everyone else, as the place was packed every night! People couldn't get enough of that paper-thin, crispy crust. It was delicious!
After speaking with a new customer (and pizza chef, more on this later) last week, it hit me-Figs was a Roman Style pizza. Roll the dough out thin, top it lightly and bake quickly in a hot oven. So I tried it with our no-knead dough and of course, our hot, Baking Steel. I think it's my new favorite pizza! In order to get the dough as thin as we wanted, we used 80 grams less dough than we typically hand-stretch for pies. Less dough = less bread =less filling, right?! It's got to be "healthier" pizza, which means pizza MORE OFTEN! The pizza dough was cracker thin and crisped incredibly on the hot steel. I've made five Roman Style pizzas the past two days and my taste-testers approve, hands down. Everyone loves them. I think Figs was right all along, Roman Style pizza is where it's at!
The Roman Style Technique
1. Preheat your oven to 500 F with your Baking Steel on the top rack.
2. Take 1 no knead dough 180 grams. Ideally, you'll want to do a three day ferment. Roll the dough out very thin, about 1/8 of an inch. Throw on top of your lubricated pizza peel.
3. Before you top, turn your oven on broil. When the pizza is made, launch onto hot Baking Steel and bake for 2 minutes. Open oven, give it a 180 degree spin and bake for another minute or until desired doneness.
4. Remove, snap a photo for Instagram, slice and serve.
A sampling of Roman Style pizzas: