Roman-style pizza
The generous Roman-style pizza can be adapted to suit all tastes. With its soft, chewy crust and delicious toppings, it's the perfect recipe for a casual summer meal with friends. We'll give you all the tips for making the perfect Roman-style pizza with the Maximus wood-fired oven .
THE RECIPE IN VIDEO
Ingredients (for 4 people)
For the dough:
500 g of flour
350g of water
10 g of salt
2 g of baker's yeast
For the topping:
2 balls of classic mozzarella, well drained
1 ball of buffalo mozzarella
150g of coppa
200 g of tomato pulp
8 cocktail tomatoes
A generous handful of mixed arugula and lamb's lettuce
50 g of olive oil
Preparing the pizza recipe
Ideally, prepare your dough the day before so it can rest for 24 hours. To review all the steps for making the dough, please refer back to the pizza recipe…
- Turn on your Maximus oven. It will need to reach 400°C to cook the pizza.
- Begin rolling out the dough, stretching it little by little on each side, giving it a rectangular shape.
Chef's tip: never use a rolling pin to roll out the dough. Rolling pins trap air and result in a dense, dry dough.
- When the dough is sufficiently spread, transfer it onto the pizza peel.
- Brush the dough with olive oil.
- To prevent the dough from puffing up during the first baking, press your fingers into the dough to create holes. Be careful not to pierce the dough completely.
- Bake the dough for an initial 2-3 minutes. During baking, rotate the dough regularly to ensure even cooking.
- Remove the dough when it is lightly colored.
- Spread the tomato pulp over the entire dough.
- Scatter the two torn balls of mozzarella into small pieces.
Chef's tip: Remember to drain your mozzarella well before using it to prevent it from becoming soggy during baking.
- Bake a second time for about 2 minutes to melt the mozzarella.
- After removing from the oven, let the dough cool slightly while you cut out the different filling ingredients.
- Cut the cherry tomatoes into quarters.
- Cut the ball of buffalo mozzarella into cubes
- Place about half of the coppa on the pizza, then half of the tomatoes.
- Spread the mozzarella, then the salad.
- Finish by adding the remaining coppa and tomatoes.
Chef's tip: you can add a drizzle of balsamic vinegar cream to enhance the flavors a little.
Your Roman-style pizza is ready. All that's left is to slice it carefully and serve it. Accompanied by a refreshing drink, it's perfect for a leisurely lunch or a relaxed dinner. And if you're feeding a crowd, feel free to customize the toppings to suit everyone's tastes. Enjoy!
To take your culinary experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: