Anchovy Pala Romana Pizza
Serves 460 mins prep15 mins cook
A fun and easy recipe for Anchovy Pala Romana Pizza base dough, perfect for dipping or enjoying with toppings. This dough is made with bread flour, water, sourdough starter, and seasonings, and involves techniques like autolyse, bulk fermentation, and dimpling.
0 servings
What you need
Instructions
1: Combine flour and water (reserve a little water for step 2). Autolyse for at least 1 hour. 2: Mix in the starter. Then add the salt, yeast, and remaining water and incorporate well. Then add the olive oil and work the dough until it’s relatively smooth. 3: Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins between each round. Then perform 2-3 rounds of coil folds with 1 hour between each round. 4: Dump the dough onto a clean counter and give it a preshape. Wet your work surface or dust with semolina flour if needed. Transfer the preshaped dough to a baking tray that’s been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours at 75-80F until it’s doubled in size and puffy. 5: Preheat your oven to 500F. Generously sprinkle the dough with semolina flour and dimple both sides. 6: Bake on a baking sheet or pizza stone for 12-15mins or until the top is golden.View original recipe