Classic Pizza Romana
Rosario Cuzzolino – Baker chef
Organic flour mix for pizza romana
Salt 2,2% of the total flour
Evo oil 2%
Water 80% of the total flour
Procedure
Pour the flour mix in the spiral kneader, mix at speed 1 for 8 minutes with 60% water.
When the kneader starts at speed 2, pour the salt with 20% of water slowly.
Knead for further 8 minutes and pour the Evo Oil in the last 2 minutes.
Optimal dough temperature 20/22 degrees.
Put the dough on the table and sprinkle it with semolina flour. Let it rest for about 30 minutes under a cotton towel.
Shape loaves of about 600g for baking trays 20×40 and 1,200kg for baking tray 40×60.
Fold the loaf 4 times with a closure at the top ( cockscomb).
Let it rise for about 1h/1.30h covering it with a cotton towel.
After rising, prepare the trays by oiling them and flour again the work surface with semolina flour.
Procedure for spreading out the dough
Put the dough on the surface well-floured and, starting from the edges, press it with fingertips and place it on the baking tray. After which pull gently all four corners to the border.
First cooking
Preheat the oven to 250° and bake for about 7/8 minutes.
Second cooking
Put toppings on the pizza as you like and bake for additional 8/9 minutes.
Crispy hazelnut, whole spelt, and oat cookies
200 g whole spelt flour
125 g small rolled oats (or quick oats)
1/2 tsp ground cinnamon
1 pinch whole sea salt
150 g toasted and coarsely chopped hazelnuts
1 tsp baking powder (cream of tartar and baking soda based)
150 g rice malt syrup
25 g unsweetened rice milk
100 g high-oleic sunflower oil
Mini polenta cake with mixed mushrooms and shiitake mushrooms
1 chopped onion
3 chopped carrots
1 pack mixed mushrooms (Button/Champignon, Velvet Pioppino, Oyster/Sbrisa, Shiitake)
1/4 glass white wine
Extra virgin Italian olive oil
1 peeled garlic clove
Whole sea salt and black pepper
Buckwheat polenta (Polenta taragna) with lentil ragù
100 g chopped red onion
130 g chopped carrots
350 g split/red lentils (split red lentils)
600 g tomato passata (tomato puree)
30 g extra virgin olive oil
1/2 glass white wine
1 garlic clove
2 bay leaves
600 g vegetable broth or lightly salted water
250 g polenta taragna (buckwheat and cornmeal blend)
1 l lightly salted boiling water
Puff pastry parcels with vegetable filling
250 g stone-ground organic type 1 wheat flour
1 tsp whole sea salt
100 g room temperature water
50 g extra virgin olive oil
1 tsp apple cider vinegar
1 thinly sliced red onion
1 cabbage, shredded into thin strips
3 carrots, peeled and julienned
Curry powder and sunflower seeds
Salt and pepper
3 tbsp extra virgin olive oil for sauteing the vegetables
Buckwheat cake
80 g whole grain rice milk
250 g plain soy yogurt (or blueberry / mixed berry soy yogurt, if preferred)
Liquid mixture: 50 ml corn oil mixed with 100 ml maple syrup
1 pinch whole sea salt
200 g chopped mixed nuts (walnuts, hazelnuts, almonds, or your choice)
1/2 tsp ground cinnamon
17 g cream of tartar-based baking powder (or 1 packet)
Buckwheat flour (from Grande Ruota mill)
