Very generous, the Roman-style pizza adapts to all tastes. With a very soft dough and a delicious topping, it is an ideal recipe for a casual summer meal with friends. We give you all the tips for making a successful Roman-style pizza with the Maximus wood-fired oven .
THE RECIPE IN VIDEO
Ingredients (for 4 people)
For the dough:
500 g of flour
350g of water
10 g of salt
2 g of baker's yeast
For the filling:
2 balls of classic mozzarella, well drained
1 ball of buffalo mozzarella
150 g of coppa
200 g tomato pulp
8 cocktail tomatoes
A nice handful of arugula-lamb's lettuce mix
50 g olive oil
Preparation of the pizza recipe
Ideally, prepare your dough the day before so that it can rest for 24 hours. To review all the steps involved in making the dough, we invite you to return to the pizza recipe...
- Turn on your Maximus oven. It will need to be heated to 400°C to cook the pizza.
- Start rolling out the dough, stretching it little by little on each side, giving it a rectangular shape.
Chef's tip: Never use a rolling pin to roll out the dough. Rolling pins force air out and result in a dense, dry dough.
- When the dough is spread enough, transfer it to the pizza peel.
- Brush the dough with olive oil.
- To avoid the balloon effect during the first baking, press your fingers into the dough to form holes. Be careful not to pierce the dough.
- Bake the dough for an initial 2-3 minutes. During baking, turn the dough regularly to ensure it cooks evenly.
- Take out the dough when it is lightly colored.
- Spread the tomato pulp all over the dough.
- Scatter the two balls of mozzarella torn into small pieces.
Chef's tip: remember to drain your mozzarella well before using it to avoid the dough becoming soggy during cooking.
- Bake a second time for about 2 minutes to melt the mozzarella.
- After removing from the oven, let the dough cool a little while you cut the various ingredients for the filling.
- Cut the cocktail tomatoes into 4.
- Cut the ball of buffalo mozzarella into cubes
- Place about half of the coppa on the pizza, then half of the tomatoes.
- Spread the mozzarella, then the salad.
- Finish by adding the remaining coppa and tomatoes.
Chef's tip: you can add a drizzle of balsamic vinegar cream to enhance the flavors a little.
Your Roman-style pizza is ready. All that's left is to carefully slice it and serve it. Accompanied by a refreshing drink, it's perfect for a gourmet lunch or a convivial dinner. And if there's a large group at the table, feel free to adapt the toppings to suit everyone's tastes. Enjoy!
To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: