Roman-Style Pizza - Food Wishes
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Date: 2025-01-11
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Comments and reviews: 20
bradpeck1901
CJ, I know you are the OG of de internet culinary world and U know I love U. but, as a brudder from anotha mudda, I gotta tell U - U B SLIPPIN! (from a neurological perspective) U used a pair of scissors to cut a pizza and a plastic shower cap, or bouffant as they say, to cover your food. Dos tings is whack! And I admit, I would absolutely love 4 U to nvite me over and have a bite o that scissor cut pizza but I sure as S&&T aint gonna be fingering dat dough for 2 days. Dats silliness. Even though it does look like a lip smacker. Keep it tight CJ.
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CJ, I know you are the OG of de internet culinary world and U know I love U. but, as a brudder from anotha mudda, I gotta tell U - U B SLIPPIN! (from a neurological perspective) U used a pair of scissors to cut a pizza and a plastic shower cap, or bouffant as they say, to cover your food. Dos tings is whack! And I admit, I would absolutely love 4 U to nvite me over and have a bite o that scissor cut pizza but I sure as S&&T aint gonna be fingering dat dough for 2 days. Dats silliness. Even though it does look like a lip smacker. Keep it tight CJ.
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garrettquigley8710
For those who are wondering, yes, this IS technically Roman-style pizza. It seems to be an homage to pizza al taglio which is baked in large rectangular sheets and cut with scissors, and enables a more informal grab and go pizza experience. One of the best in the game is Gabriele Bonci, who Chef John referenced.
There is also the Roman-style pizza that you sit down to eat, which is round, thin, and crispy, not too many toppings. Both are delightful. Bravo, Chef John!
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For those who are wondering, yes, this IS technically Roman-style pizza. It seems to be an homage to pizza al taglio which is baked in large rectangular sheets and cut with scissors, and enables a more informal grab and go pizza experience. One of the best in the game is Gabriele Bonci, who Chef John referenced.
There is also the Roman-style pizza that you sit down to eat, which is round, thin, and crispy, not too many toppings. Both are delightful. Bravo, Chef John!
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foodwishes
QUESTION: Does the alcohol by-product of yeast raise hydration I know alcohol is not water, but I think it makes a looser dough, which is the expected effect of hydration. Can hydration be achieved by any liquid Eggs Or is hydration strictly water. I ask, because I prefer the cold ferment, and I go for five to six days, and that gets a softer dough. I have lowered the amount of water to try to get the desired hydration effect with the production of alcohol.
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QUESTION: Does the alcohol by-product of yeast raise hydration I know alcohol is not water, but I think it makes a looser dough, which is the expected effect of hydration. Can hydration be achieved by any liquid Eggs Or is hydration strictly water. I ask, because I prefer the cold ferment, and I go for five to six days, and that gets a softer dough. I have lowered the amount of water to try to get the desired hydration effect with the production of alcohol.
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Katkit537
Many, many years ago I was in Rome, somewhere near the Pantheon there was a man with a very tall rack filled with sheet pans of pizza. It was so incredibly delicious I have never forgotten it. It was sold by the square. This looks VERY similar to both old fashioned School Cafeteria Pizza (it was delicious) and the pizza in Rome.
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Many, many years ago I was in Rome, somewhere near the Pantheon there was a man with a very tall rack filled with sheet pans of pizza. It was so incredibly delicious I have never forgotten it. It was sold by the square. This looks VERY similar to both old fashioned School Cafeteria Pizza (it was delicious) and the pizza in Rome.
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stevelogan5475
Chef john, for non raw veggies steam them a couple of minutes 1st, plus at the start you said this was a shaggy dough, was it a shaggy dough or scooby -doo dough. Lol, anyway the pizza looks tasty & I use a pizza stone either round or rectangular one that is used for sicilian pizza like I would for this one.
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Chef john, for non raw veggies steam them a couple of minutes 1st, plus at the start you said this was a shaggy dough, was it a shaggy dough or scooby -doo dough. Lol, anyway the pizza looks tasty & I use a pizza stone either round or rectangular one that is used for sicilian pizza like I would for this one.
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txmike1945
ROI, return on investment, is not just for financial deals. It also applies here. Just make your favorite Focaccia recipe and finish it like Chef John does here. That is a lot less investment (effort and time) and it will taste just as good. N. B. I have been making pizza at home for almost 70 years.
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ROI, return on investment, is not just for financial deals. It also applies here. Just make your favorite Focaccia recipe and finish it like Chef John does here. That is a lot less investment (effort and time) and it will taste just as good. N. B. I have been making pizza at home for almost 70 years.
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Szatynista
This is really similair to the Roman dish called 'pinsa' (although pinsa dough does not contain olive oil. What is interesting bre-baked pinsa became really popular in Poland recently (it is almost always available in larger grocery stores. It's suprisinly decent quality.
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This is really similair to the Roman dish called 'pinsa' (although pinsa dough does not contain olive oil. What is interesting bre-baked pinsa became really popular in Poland recently (it is almost always available in larger grocery stores. It's suprisinly decent quality.
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joeshmoe7789
Just made the regular, NY style dough yesterday for the weekend. I'll definitely make this style dough and pie next week. Looks like a good way to make high hydration dough for other types like Grandma pies. I might ever try it for a NY style round pie.
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Just made the regular, NY style dough yesterday for the weekend. I'll definitely make this style dough and pie next week. Looks like a good way to make high hydration dough for other types like Grandma pies. I might ever try it for a NY style round pie.
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kcquitano1525
I tried making this dough according to your recipe, but its kind of dry. My normal pizza dough uses 2: 1 ratio of flour to water, but this dough uses even less. I added more water, but its not quite as hydrated as yours. It produced a stiff dough.
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I tried making this dough according to your recipe, but its kind of dry. My normal pizza dough uses 2: 1 ratio of flour to water, but this dough uses even less. I added more water, but its not quite as hydrated as yours. It produced a stiff dough.
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DataStorm1
I've been to Italy, the saying is less is more. This is still american style with that much sauce and cheese. Pizza is a very light dish there. So much so, that after eating real italian pizza, a tiny scrawny guy can still have space for some else.
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I've been to Italy, the saying is less is more. This is still american style with that much sauce and cheese. Pizza is a very light dish there. So much so, that after eating real italian pizza, a tiny scrawny guy can still have space for some else.
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foodwishes
Pizza should not have thick crust. It should be somewhere between thin and regular, it should have a perfect even layer of sauce, two light layers of cheese with a lot of healthy toppings in between the two light layers of cheese.
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Pizza should not have thick crust. It should be somewhere between thin and regular, it should have a perfect even layer of sauce, two light layers of cheese with a lot of healthy toppings in between the two light layers of cheese.
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foodwishes
The open and airy crumb supports tasting the aroma of the crust with your olfactory sense. Just like it is with the crema of a nice espresso, the foam of a well drafted pilsener or the milkfoam of a classy cappuccino.
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The open and airy crumb supports tasting the aroma of the crust with your olfactory sense. Just like it is with the crema of a nice espresso, the foam of a well drafted pilsener or the milkfoam of a classy cappuccino.
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edfrees
I don't understand why milk isn't preferred over water in these doughs. It's so much better tasting in my experience. Pizza, Calzone, cheese bread, Christmas bread, normal bread, Greek pitas. Try it out!
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I don't understand why milk isn't preferred over water in these doughs. It's so much better tasting in my experience. Pizza, Calzone, cheese bread, Christmas bread, normal bread, Greek pitas. Try it out!
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jamesterry3011
I love seeing a new Chef John pizza video so I can rewatch a 17 year old Chef John pizza sauce video and be reminded how long he's been teaching people to cook: )
You're the best Chef John!
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I love seeing a new Chef John pizza video so I can rewatch a 17 year old Chef John pizza sauce video and be reminded how long he's been teaching people to cook: )
You're the best Chef John!
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uncleray8392
Roman pizza usually has a thin crust. I remember a Napolitano comparing his local to Roman (my local, saying, Why eat sugo on a cracker Still, i enjoyed what you made, vero Romano o non.
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Roman pizza usually has a thin crust. I remember a Napolitano comparing his local to Roman (my local, saying, Why eat sugo on a cracker Still, i enjoyed what you made, vero Romano o non.
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food
Cold proofing for that long, or even longer, is truly the one true way. I make one batch and then eat pizza for a few days, and the dough just gets tastier.
Flavor comes to those who wait.
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Cold proofing for that long, or even longer, is truly the one true way. I make one batch and then eat pizza for a few days, and the dough just gets tastier.
Flavor comes to those who wait.
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elizabethbowie9753
Perfect dough! Not too thin & over done - practically burnt. & Not too doughy that you're full after one piece! Perfect amount of toppings, & spices. Can't wait to try it!
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Perfect dough! Not too thin & over done - practically burnt. & Not too doughy that you're full after one piece! Perfect amount of toppings, & spices. Can't wait to try it!
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240guy9
I made the mistake of watching one of Chef John’s videos at 2x speed. Now at normal speed he sounds like he drank too much of his brandy infused egg nog.
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I made the mistake of watching one of Chef John’s videos at 2x speed. Now at normal speed he sounds like he drank too much of his brandy infused egg nog.
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mortshare7037
I wonder what the closest actual ancient Roman recipe was given that tomatoes are from the New World and unknown to Europeans prior to 1500 CE.
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I wonder what the closest actual ancient Roman recipe was given that tomatoes are from the New World and unknown to Europeans prior to 1500 CE.
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starkparker16
Chef John is the Post Malone of cutting his pizza with scissors like Sylvester Stallone.
The John Muir of cutting his pizza like the cure.
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Chef John is the Post Malone of cutting his pizza with scissors like Sylvester Stallone.
The John Muir of cutting his pizza like the cure.
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