Another Roman

After a couple of weeks in France, it’s back to the grindstone with the first pizza for a long time.

My adaptation of Marc Vetri’s (I think) Mixed Wheat Roman Style:

As you will notice, the table shows the weights for 1K of dough. I used 400g for this double pizza so you might need to do some maths.

Usual 3 x 10 knead mix, few stretches and 24 hours in the fridge.

I had some rustic Chimichurri from John Currence’ Pickles, Pigs and Whiskey, so I spread a layer over the dough, topped it with a bit of ageing grated cheddar and feta, tuna, artichokes, green olives and piquilo chiles. Piped some basic tomato sauce over all half way through. Had it with Sue’s simple lettuce, avo and herb salad.

Good grub …