Roman crunchy pizza: the recipe
Roman scrocchiarella pizza in a pan or round tray. Stretched by hand without a rolling pin, and topped on the surface after a short rest.
The recipe is calibrated for a 30×40 pan, but you can adjust the format like with the other recipes.
At a glance
- Method: Straight dough, without autolyse
- Mixing: By hand
- Number of pieces: 2
- Weight per piece: 600 g
- Dough weight: 1200 g
- Total dough weight: 1200 g
Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator
Ingredients
Quantities for 2 pieces of 600 g, kitchen at 20 °C
- Semolina (0, W280)134 g
- Wheat flour (0)603 g
- Water429 g
- Salt8.0 g (a teaspoon and a half)
- Corn oil20 g
- Yeast7.0 g
Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator
Method
- Weigh the ingredients and knead (20 min)
- Use water at 32 °C
- End of mixing, start of bulk rise (at room temperature) (5 hours)
- Divide/shape: weigh and form the pieces (5 min)
- Start of proofing (at room temperature) (30 min)
- Ready to cook
- Stretch it into the pan using only your fingers, without deflating the dough too much: there's enough dough here, no need for a rolling pin.
- After topping it, let it rest half an hour: with more yeast, the rest in the pan should give you a good burst of bubbles before baking.
Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator
Baking
- conventional oven, without steam
- Overall temperature: 250 °C
- Time: 18 minutes
- On the oven floor; the time varies a lot depending on the topping
The calculator adapts baking times to the weight of your pieces. Open the calculator
Want to change something?
Open the calculator