Cooking & Baking

and easy recipes out there...Hmmm let me check my library...

Here you are:

Roman Dough
Prep time: 15 minutes
Cook time: 14 minutes
Serves: 3

Difficulty: Easy

Heck forgot to translate

Ingredients:
• 3.5 g (1/8 oz) Dried powdered yeast
• 650 ml (2 2/3 cups) Water at room temperature
• 20 g (3/4 oz) Sea salt
• 1 kg (2.2 lbs) Whole-wheat flour, unbleached and stoneground
• 25 ml (1 1/2 Tbsp) Extra virgin olive oil
• ½ tsp. sugar, superfine

Preparation:
1. In a mixer, put the flour with a dough hook attachment.

2. In 100 ml of water, dissolve the yeast and add the flour with the
400 ml water that remained and the
superfine sugar.

3. Turn on the mixer to the lowest setting and mix for 2 minutes untilthe water is absorbed totally. Add
salt and water and mix. Adding the water slowly little by little, double
the mixer speed and add
more water once the previous amount you put is absorbed. Don’t
worry if the mixture looks quite
wet, just keep mixing for 8-10 minutes and the dough will gradually
start stretching and it will form
long gluten strands.

4. In a mixer bowl, rest the dough for 10 minutes while it's covered
with a plastic wrap before you fold
it. Leave it in the refrigerator to mature and form into three sheets of
roman style pizza dough. Shaping your Roman-style dough

1. When the dough has rested briefly, to give it strength, it needs to
be folded. Use a teaspoon of extra
virgin olive oil to oil your hands and also oil the work surface lightly.
Remove the dough from the
container to a work surface. To form pockets of air, gently lift in the
center and fold the ends under
and meet in the middle.

2. Repeat the fold and turn the dough at 90 degrees. Cover the bowl
with a plastic wrap and let it rest
for 15 minutes and again fold. Let it rest for other 15 minutes and do
a final folding as before. Get a
plastic container with an airtight lid and oil it and put the dough in
there. Put in the refrigerator and
leave for 18-24 hours.

3. When the dough matures once in the refrigerator, remove from
the container and put on a work
surface and divide the dough into 3 pieces.

4. To form a ball, shape each piece of dough by putting your hands
under the outer edges and slide.
Repeat this several times until the dough gets a ball-like
appearance.

5. Using your fingers, gather and fold at the edge of every piece of
dough and bring the balls towards
you. This makes the ball smooth and even. Dough balls should be
left to rise again for 2 hours at room temperature in three oiled contained containers.

6. Oil with extra virgin olive oil a baking tray or oven tray, on a work
surface, put flour and turn one
piece of dough. On the dough surface, start pressing gently using
your fingers to roughly fit the tray
size by stretching it.

7. Without a fan, preheat the oven to 250 degrees to cook the dough
for any Roman-style pizza recipes, which require the dough.

from "Homemade Pizza Cookbook the best recipes and secrets..."

Enjoy!