RomanItalian
Roman Capricciosa Pizza
by Gambero Rosso · 452K subscribers on YouTube
Roman-style crispy pizza topped with tomato sauce, sautéed mushrooms, fresh mozzarella, prosciutto crudo, olive powder, and dried egg yolk, baked in an Ooni Koda 16 oven at 300°C.
- Cook
- 4 min
- Difficulty
- medium
Ingredients
14 items- 1000 gFlourtype 0 flour
- 550 gWater
- 2 gFresh Brewer's Yeastfresh brewer's yeast
- 10 gExtra Virgin Olive Oilfor the dough
- 15 gSalt
- Semolinafor dusting
- Tomato Sauceto taste
- Champignon Mushroomssautéed with garlic, rosemary, and oil
- Garlicfor sautéing mushrooms
- Rosemaryfor sautéing mushrooms
- Mozzarellafresh mozzarella, added raw after baking
- Prosciutto Crudoprosciutto crudo, added after baking
- Olivesdehydrated and ground into powder
- Egg Yolkdried egg yolk
Method
- Prepare the dough: mix 1 kg of type 0 flour, 550 g water, 2 g fresh brewer's yeast, 10 g extra virgin olive oil, and 15 g salt. Knead until smooth and homogeneous.
- Place the dough in glass bowls and refrigerate for 48 hours.
- Dust the work surface with semolina.
- Take a dough ball, flatten it with your hands, and roll it out with a rolling pin to about 32 cm in diameter, ensuring it is evenly stretched even on the edges.
- Remove excess semolina.
- Spread tomato sauce over the base up to the edge.
- Add mushrooms already sautéed with garlic, rosemary, and oil.
- Transfer the pizza onto a peel.
- Bake in a preheated oven at 300°C for 3-4 minutes.
- Remove from oven and finish with fresh mozzarella, prosciutto crudo, olive powder (dehydrated and ground olives), dried egg yolk, and a drizzle of extra virgin olive oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
