Roman Style

From the Roman-style Pizza Dough in the Gozney cookbook. High hydration and a good dose of olive oil make it light, crisp and golden.

Notes on the source:

• The book’s batch (1,000g of flour) adds up to about 1,780g, about 160g more than the 9 × 180g it says it makes. This version is scaled down to match, with the same percentages and a small buffer for dough lost to the bowl.
• The book lists bread flour as 30% and semolina as 70%, but the grams say the opposite: bread flour is 70% and semolina 30%. The grams are what’s used here.
• The book lists olive oil but never says when to add it. It goes in right after the salt (a handwritten note in our copy).

Mix

Done in a stand or spiral mixer on low and medium speeds.

1. Dissolve the yeast. Put the [[water]] first water and [[yeast]] yeast in the bowl and run on low for a couple of minutes.
2. Add the flours. Add the [[flour]] bread flour and [[semolina]] semolina and mix on low for 5 minutes, until there are no dry bits.
3. Rest. Stop the mixer for 1–2 minutes.
4. Second water, slowly. Back on low, add the [[water2]] second water a little at a time, letting each splash disappear before the next. This takes about 5 minutes. Keep the last 10–20g back.
5. Salt. Add the [[salt]] salt with that last splash of water and mix on medium for 2 minutes until it’s fully combined.
6. Olive oil. With the mixer on medium, drizzle in the [[oil]] olive oil slowly until it’s absorbed.
7. Rest 5 minutes, then turn the dough out.
   • Freezing: to freeze any of it, divide it into portions now and freeze them before the dough starts fermenting.

Ferment

1. Bulk (1–2 hours). Form one big ball, cover it in a bowl and leave it at room temperature.
2. Ball. Divide into [[count]] pieces of [[weight]], shape them into balls and put them in a lidded dough tray.
3. Room temperature (1 hour), then into the fridge.
4. Cold ferment (24–48 hours).
5. Warm up (3+ hours). Take the balls out at least 3 hours before baking. Warmer rooms need less time.
   • Same-day option: skip the fridge and proof the balls at room temperature for 6–8 hours.