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How to Make Roman Style Pizza at Home!
Рет қаралды 9,715
Күн бұрынRecently I’ve been craving that round and thin crust pizza typical in Roman pizzerias. I am going to take a deep dive journey into finding the best, lightest, and crispiest crust for my viewers to make at home. Any thin crust lovers out there?
@GiopoloMtl 4 ай бұрын
Outstanding pizza. Short video, clear instruction. Kudos. Keep them coming.
@PLanBBeaTZ Жыл бұрын
Great Video! No talking, nice music and great pizza making skills! Could watch this the whole day..thanks for uploading
@hausmannkocht Ай бұрын
Wow, the tutorial on how to make Roman Style Pizza is fantastic! 🍕 The steps are clear and easy to follow. Thank you for the great recipe. Subscribed and liked! I can’t wait to try it at home.
@julian_sisofo Ай бұрын
🫶 welcome
@WIZ-IN-PA 9 ай бұрын
The cutting of that pizza was the most beautiful sound my ears have ever heard.
@kkokemaki8593 7 ай бұрын
beautiful sound, but the sound of girls' pleasure is far more beautiful, bro
@greglee1585 10 ай бұрын
I am going to definitely give your dough recipe a try! Thanks for posting it
@meredithopat6530 4 ай бұрын
I lke the addition of semolina, something I haven't done. I also like how the dough is streched here for a more even result. Just got back from Rome yesterday and this looks amazing. I am making it today!
@dzmalekvali1110 2 ай бұрын
Good skills 😁
@Elitobandito Жыл бұрын
My guy, your page needs more attention! Great stuff!
@julian_sisofo Жыл бұрын
i appreciate you!!! ❤️
@VV-vl1ol Жыл бұрын
Looks fantastic!
@pytbul1563 7 ай бұрын
wow the best looking pizza ever
@jamesmoria Ай бұрын
Can you do a breakdown for 6 pies? Just triple everything?
@julian_sisofo Ай бұрын
yes!
@user-mk8ui6kb1t Жыл бұрын
Belisimo!!!!!!!!!!😊
@MojoYoga 6 ай бұрын
I tried the recipe and the dough came out perfectly, but total failure on making the pizza. Any tips on the stretching? Less flour?
@julian_sisofo 6 ай бұрын
i alway encourage using more flour when stretching. However, when it comes time before adding toppings and baking, you need to knock off all of the flour from the dough. make sure the surface the pizza on is dry. if needed, add a light dusting of flour under the pizza. i like to top the pizza on my countertop first and then slide it onto the pizza peel. give it the shake test to see if it moves on the peel and youre good to go!
@MojoYoga 6 ай бұрын
@@julian_sisofo Thank you. Will try again. I just felt the dough «died» and got a wrong texture after trying to stretch it.
@jctay6494 2 ай бұрын
If using Ooni gas pizza oven, what is the recommended temperature?
@julian_sisofo 2 ай бұрын
650C for a low and slow bake, it will come out crispier
@dzmalekvali1110 2 ай бұрын
I like roman pizza too much
@dzmalekvali1110 2 ай бұрын
Can anyone work out 1kg 00flour to somoulina ration along with dry yeast,salt , v olive oil??
@jonnyallum4126 8 ай бұрын
Hi, this looks awesome! Is it 3 grams of yeast, or 0.3 grams you use?
@julian_sisofo 8 ай бұрын
.3
@zelda5887 5 ай бұрын
hello should i use fine semolina as well ? i dont have it. if i make it without it, is it would be a problem ?
@julian_sisofo 5 ай бұрын
fine semolina is good! and it provides a sturdier crust. for me it helps make it crispy
@nikolnikolova2147 2 ай бұрын
Did you use any specific flour?
@julian_sisofo 2 ай бұрын
for me and any pizza, 00 is my go to
@nikolnikolova2147 2 ай бұрын
@@julian_sisofo Thanks! I loved your video and will be making some Roman style pizza as soon as I get my hands on that 00 flour. 😇
@gregorykarimian3813 6 ай бұрын
That dough is only 60% hydration? Looks way more
@kevinmcginley3913 5 ай бұрын
While “technically” it’s 60%, “effectively” its 68% because of the 20g evoo
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