Making Trendy Roman-Style Pizza Requires Some Serious Effort

January 8, 2020: 12:00 AM EST

A Sheboygan, Wis., restaurant is now serving a certified Roman-style pizza that requires days for the dough to rise, is baked three times, and is then cut with a scissors. Purportedly the trendiest pizza on the market, the crunchy pie served at Harry's Prohibition Bistro is certified Roman-style by Associazione Verace Pizza Napoletana. Also known as pizza al taglio, the pie is distinguished by its light, airy and cavernous crust with a slightly crunchy yet chewy texture. To get a thick crust that eats light, the dough is made in large batches with a careful eye on the temperature. If the dough gets too warm from the friction between the rotating bowl and dough hook, ice is added. The dough is separated into balls and proofed in cool temperatures for 72 to 100 hours, slowing the yeast's fermentation process and resulting in a thick but light crust. "It's like a little pillow of air between the two crusts," says owner Adrian Latifi.[Image Credit: © Igor Ovsyannykov from Pixabay]

Daniel Higgins, "An on-trend treat; Sheboygan bistro is first in Wisconsin certified to make Roman-style pizza", Green Bay Press-Gazette (Wisconsin), January 08, 2020, © www.greenbaypressgazette.com

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Making Trendy Roman-Style Pizza Requires Some Serious Effort

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