Roman Style Pizza Recipe

That looks amazing! Thanks for sharing your recipe.

Great demo. Thank you.

From my point of view it burned. You have to modify something

Looks great. Thanks for sharing this great recipe!

This looks incredible. Lady just dropped a Challenger Bread Pan on me for my birthday today and I'm excited to put it to work! 100% giving this a shot this week.

Question. I dig the wood grain on that mezzaluna. Who did you pick that up from?

This Recipe is amazing. I've already made it twice (as a test, and for friends). Everyone really enjoyed it. Thanks, guys!

I am now excited to have the challeger pan. Do you deliver overseas ?

I’m currently in Day 2 of the bulk fermentation phase. My dough will be ready at 11PM tomorrow, and I want to wait until 8 AM the next day to take it out of the fridge and proof on the countertop. So that’s an additional 9 hours on top of the 68 hour fermentation time. Is it okay to wait that long, or will that affect the finished product?

Looks delicious. You’re a great instructor. Every time I watch one of your videos I come one step closer to taking out my CC and ordering a Challenger pan.

Awesome video......man I'm hungry!! One question.....adding oil like that to the Challenger Pan, does it harm the pan in any way? I've wanted to bake my pizzas in the Challenger but was reluctant to try. Ok two questions....Roman style pizza and focaccia, not much difference?

One quick question please.....everytime I take my dough out of the fridge to do the folds, it is really quite cold and not easy to pull. For step 5, my dough doesn't look bubbly or fluffy like that out of the fridge??

Great video Greg. Does it make difference if I mix the dought at a stand mixer?

Csn I use my kitchenaid mixer for this?

Is Roman pizza focaccia?

Gracias pero si receta está muy bien