From America's Test Kitchen Season 9: Lunchtime Specials
The Roman version of pizza has a crust like no other we’ve ever tasted: crisp but extraordinarily chewy. It’s so good on its own that it is usually topped with just olive oil, rosemary, and kosher salt. We wanted to figure out how we could enjoy this marvel without taking a trip to Italy.
This pizza dough contains significantly more water than other styles, which is the secret to its chewy texture. But extra-wet doughs require more kneading, and we wanted to make this dish at home in a reasonable amount of time. Instead of a long knead, we let the dough rest for 20 minutes, which let us get away with just 10 minutes of kneading. After an initial rise, the dough was still sticky; we couldn’t roll it out, but it was easy to pour out then press onto a baking sheet. After letting the dough rest briefly, we baked the crust, adding just kosher salt, oil, and rosemary to remain true to the authentic version.
Serves 6 to 8
Serve the pizza by itself as a snack or with soup or salad for a light meal. Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4. When kneading the dough on high speed, the mixer tends to wobble and move on the counter. Place a towel or shelf liner under the mixer and watch it at all times during mixing. Handle the dough with slightly oiled hands. Resist flouring your fingers or the dough might stick. This recipe was developed using an 18- by 13-inch baking sheet. Smaller baking sheets can be used, but because the pizza will be thicker, baking times will be longer. If not using a pizza stone, increase the oven temperature to 500 degrees and set the rack to the lowest position; the cooking time might increase by 3 to 5 minutes and the exterior won’t be as crisp.