We bake quite a few pizzas in our test kitchen at LloydPans, but we’re not quite ready to call ourselves a world-class pizzaiolo…yet. However, we became pretty great at crafting Roman-style pizzas while developing our pizza al taglio pans.
The key to a great Roman-style pizza is the crust. We learned the best way to attain a desirable, artisan-bread like crust is to create a highly-hydrated dough and cold ferment it. This method gives the crust a crisp bottom with a light, airy texture.
However, sometimes you don’t have the time (or space) to cold ferment a dough for a couple of days. Sometimes you just decide to put pizza al taglio on the menu for tonight and it’s already noon. We put together this list of some of our favorite Roman-style pizza crusts, ranging from truly authentic to really good and really quick. Enjoy!
Gabriele Bonci enjoys a cult following in Rome for his amazing pizza al taglio, and he recently brought his concept and reputation stateside with the opening of Bonci in Chicago. In this great video, the famous pizzaiolo walks you through how to make the perfect crust for a Roman-style pizza.
If you’re a pizzeria, restaurant, bakery or foodservice operation that wants to capitalize on the growing popularity of pizza al taglio, check out this great recipe from Pizza Today. The recipe was crafted by John Arena of Metro Pizza in Las Vegas, and is spot on in terms of the process needed to deliver a crust that is crispy but still has an open structure.
Whether you’re a home baker or restaurant with limited time and space for overnight proofs, these recipes will still provide a good crust that can be elevated with great toppings.
Good luck in perfecting your pizza al taglio pizzas and don’t forget to order authentic Roman-style pizza pans online!