Roman-Style Pizza Recipe

Ingredients:

• Dough:
• 4 1/4 cups bread flour (500 grams)
• 1 rounded teaspoon dry yeast (3.5 grams)
• 1 1/2 cups plus 3 tablespoons water (400 ml)
• Generous 1 1/2 tablespoons olive oil (20 ml), plus 2 teaspoons more to oil
• Rounded 1 1/2 teaspoons sea salt or kosher salt (10 grams)
• Pizza:
• 6 ounces Italian sausage
• 1 cup diced sweet peppers and onions
• 1 1/2 cups prepared pizza sauce
• 2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 1/4 cup olive oil, divided

Directions:

1. In a large bowl, combine flour, yeast, and water. Stir with a wooden spoon until most of the flour has incorporated and a rough dough forms.
2. Add salt and olive oil, and continue mixing with the spoon for about 3 minutes, until a smooth, soft, and sticky dough forms. Clean off the spoon and scrape down the sides of the bowl.
3. Cover the bowl and let the dough rest for 15 minutes.
4. Perform the first set of rotating folds: With damp hands, reach under the dough in the bowl, pull it up, and stretch it over the top. Rotate the bowl a few inches and repeat 10 to 12 times. Shape the dough into a ball with the smoothest side facing up. Cover and let rest for another 15 minutes.
5. Repeat the stretch, fold, and rest process two more times. After the third fold, transfer the dough to an oiled , rubbing a few drops of olive oil on the dough. Cover and refrigerate for 24 hours or until doubled in size.
6. After 24 hours, remove the dough from the refrigerator and let it sit at room temperature for 1 hour.
7. Meanwhile, prepare the toppings: In a skillet over medium heat, cook and stir the sausage for about 10 minutes, breaking it apart into small pieces until browned and crumbly. Remove from the pan and set aside to cool.
8. In the same skillet, add the diced sweet peppers and onions, and cook for 3 to 5 minutes, until they begin to soften. Remove and set aside.
9. Preheat the oven to 500F (250C). Generously oil a sheet pan with olive oil, or line with parchment paper to prevent sticking.
10. Transfer the dough to the prepared pan. Using oiled fingers, press the dough into a rectangle that nearly covers the pan. If the dough is too elastic, let it rest for a minute, then continue pressing and stretching it into place.
11. Drizzle 1 teaspoon of olive oil over the dough and use a brush to coat evenly. Bake in the preheated oven for about 15 minutes, until golden brown.
12. Remove the crust from the oven and place it on a cooling rack to cool for about 15 minutes. If parchment paper was used, remove it from the crust.
13. Once the crust has cooled slightly, spread the pizza sauce over the surface, then scatter the cooked sausage, peppers, and onions over the sauce. Sprinkle with shredded mozzarella and Monterey Jack cheese, and finish with a dusting of Parmigiano Reggiano cheese.
14. Return the pizza to the oven and bake for another 15 minutes, until the edges are well browned and the cheese is bubbling. Remove the pizza from the oven and place it on a cooling rack for 10 to 15 minutes before cutting and serving.

Chef's Note: If the bottom of the pizza isn't golden brown and crisp after the initial bake, place the pizza back on the sheet pan, and cook it over a medium-high flame for a few minutes until you hear the crust begin to sizzle. Rotate the pan to ensure all parts of the bottom are evenly toasted.

Nutrition Facts (per serving):

• Calories: 413
• Total Fat: 20g (26% Daily Value)
• Saturated Fat: 8g (38% Daily Value)
• Cholesterol: 34mg (11% Daily Value)
• Sodium: 854mg (37% Daily Value)
• Total Carbohydrates: 39g (14% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 2g
• Protein: 17g (34% Daily Value)
• Vitamin C: 8mg (9% Daily Value)
• Calcium: 274mg (21% Daily Value)
• Iron: 1mg (6% Daily Value)
• Potassium: 260mg (6% Daily Value)