Thin and crispy pizza crust, just like the one they serve in Rome!
Per la ricetta in ITALIANO, clicca QUI!
Today, because it’s saturday and we will all be baking, it’s time for me to share with you my recipe to make thin and crispy pizza crust!
There are a few differences with my Soft and Elastic Naples Style Pizza recipe, the most important are:
- Type of flour
- Cooking Tecnique
- Oil or not oil in the dough (we don’t use oil in today’s recipe)
Today we use poolish as our starter, we knead the dough by hand using the slap and fold tecnique, we use a total f 70% of water, 24h leavning in the fridge and bake the dough directly in the oven, leaving the door slighltly open for the last few minutes, to allow the crust to dry up a bit.
for the poolish
- 50 g water (room temperature)
- 50 g flour type 0
- 1 g fresh yeast (or 0,5 g dry active yeast)
for the dough
- 75 g spelt flour
- 150 g flour type 0
- 140 g water (room temperature)
- 6 g salt
In a bowl using a fork mix together the ingredients to make the poolish. Cover with plastic wrap and let it rest until it gets all bubbling. Time will depend on your room temperature, but around 4-5 hours should be enough.
In a larger bowl dissolve poolish in water, add the remaining flour and salt and using a fork mix the ingredients together. Try to make movements that from the outside of the bowl, bring the dough toward the inside.
Flip the dough onto a wet surface (just spray some water) and with wet hands do 3 rounds of slap and fold (each time just do 3 folds, no more), allowing the dought to rest for 20min between each round.
Transfer the dough into a large bowl, cover with plastic wrap and place it in your fridge for 24h.
After this time has passed, dough will have tripled in volume. Take it out of the fridge and let it stand at room temperature for 3-4 hours.
Next, trasfter it onto a floured surface, sprinkle some flour also on top and with gentle movement from the centre towards the edges, spread it into a thin round shape. Dress it as you like.
Bake it in pre-heated oven at 250C for 8-10 min, then slightly open the door of your oven (I used a wooden spoon to block the door) and keep cooking for 3-5 more minutes, allowing the crust to dry up a bit
You pizza is ready! Thin and crispy just like the one in Rome!
Happy Saturday everyone!
If you make this recipe, tag me on IG @the_fit_mediterranean