Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

Summary by Krater

The creator demonstrates how to make a Roman-style thin crust pizza, comparing results baked in a high-temperature outdoor pizza oven versus a standard home oven using a broiler and pizza steel.

From the video

Answers: How do you make Roman-style thin crust pizza at home?

• Roman thin crust pizza
• autolyse method for pizza dough
• outdoor pizza oven baking
• home oven pizza baking with steel and broiler

Ingredients

• 295 g warm water
• 3 g instant yeast
• 10 g sugar
• 12 g olive oil
• 475 g all-purpose flour
• 10 g salt
• 28 oz crushed tomatoes
• 7 g salt
• fresh mozzarella
• pecorino toscano
• parmigiano reggiano
• semolina flour
• olive oil
• flaky salt

What it concludes

• Autolyse is when we hydrate the flour without salt, resulting in dough with gluten strands that can be stretched much further without snapping back.
• Without an autolyse step, the dough snaps back a lot and makes it super hard to make a good pizza.
• The high-temp outdoor oven produces a crust that is both crispy and floppy, with a clear definition between the saucy and cheesy bits.
• Baking in a home oven on a pizza steel with the broiler turned to high produces a crust that is less charred, more crisp, and similar to a Roman version of a New York pizza.