Roman-Style Pizza

For dough, mix together flour, yeast, and water with a wooden spoon until almost all flour has disappeared and a rough dough is formed.

Add salt and olive oil and continue mixing with a spoon for about 3 minutes until a smooth, very soft and sticky dough forms. Clean off spoon and scrape down bowl. Cover and let rest 15 minutes.

Perform first set of rotating folds: leaving dough in the bowl, with a damp hand, reach under and grab the dough at the edge of the bowl, pull it and stretch it over the top. Rotate the bowl a few inches and repeat about 10 or 12 times, then gather the dough into a ball as best you can, turning the smoothest side up. Cover the bowl, and let dough rest for 15 minutes. Repeat this stretch, fold, and rest process 2 more times.

Transfer dough into an oiled container with a lid, rub dough with a few drops of olive oil and cover. Refrigerate for 24 hours or until doubled in size.

Transfer dough to the counter. With damp hands press and stretch dough into a square about 15 inches wide. Fold in half, and then in half again to create a rectangle. Fold rectangle into thirds, and turn over so the seam side is down.

Shape back into a neat ball with damp hand. Transfer dough into an oiled container, rub with a few drops of olive oil, and cover. Refrigerate for an additional 24 hours or until doubled in size.

Remove dough from the refrigerator and let stand on the counter for 1 hour to come to room temperature.

Meanwhile, prepare toppings: Cook and stir sausage in a skillet over medium heat until browned and crumbly, breaking up any clumps with a spatula, about 10 minutes. Remove from the pan; set aside to cool. Add red peppers and onions to the same skillet, and cook and stir just until they begin to soften, 3 to 5 minutes; remove and set aside.

Preheat the oven to 500 degrees F (250 degrees C). Oil a sheet pan generously with olive oil. A sheet of parchment paper can be placed on the pan to prevent sticking.

Transfer dough to the prepared sheet pan. Use oiled fingers to press dough into a rectangle that almost covers the pan. If dough is too elastic to stay in place, let it rest for a minute, and then continue stretching and pressing into place.

Drizzle a teaspoon of olive oil over dough and brush to coat evenly. 

Bake in the preheated oven until golden brown, about 15 minutes. Remove pizza crust to a cooling rack to cool to room temperature, about 15 minutes. Remove parchment from pan if used, then return crust to the pan.

Spread crust with sauce, scatter over sausage and vegetables, sprinkle with mozzarella and Monterey Jack cheese, and finish with a dusting of Parmesan.

Bake in the preheated oven until the edges are well browned, about 15 minutes. Remove to a cooling rack; let cool for 10 to 15 minutes, then cut and serve.

John Mitzewich

Chef’s Note

The bottom of the pizza should be golden brown and crisp, but if it is not, place back on sheet pan, and place over a medium high flame, until you can hear the crust start to sizzle slightly. Rotate the pan so all parts of the bottom crust get toasted and turn golden brown. This is a great way to crisp up a crust, but be careful not to go too far and burn the dough.