Homemade Roman-style “direct dough” pan pizza recipe

Preparazione

• To prepare the Roman-style pizza in a pan, weigh 1) 680 g of type 0 flour, 2) 540 g of water, 3) 4 g of fresh brewer’s yeast or 1 gram of dry yeast in a bowl.
• 4) weigh 14 g of salt, 5) 14 g of extra virgin olive oil. 6) Insert the flour and yeast ingredients into the mixer or into the spiral mixer.
• 7) Insert almost all the water 8) leaving us less than 100 gr which we will need later. 9) Let’s increase the speed of the planetary mixer or the spiral and bring it to string the dough.
• 10) When the dough begins to string together and detaches from the walls of the planetary mixer or spiral 11) add the salt and 12) add the water a little at a time until it is finished.
• After pouring the water, increase the speed of the planetary mixer or the spiral and start adding 13) the oil in 2 times and bring the dough to 14/15) string (for the planetary mixer it must be detached from the walls)
• Once our dough has been strung 16) we transfer it onto a pastry board to pass 18) to lamination, this is used to better activate the yeast and bring the dough to a lower temperature.
• I state that I’m not playing tic-tac-toe but it serves to explain how we have to close the dough, in figure 19 I have drawn lines for how to divide the dough, 20) the side marked with 1 also goes towards the center 21) side 2 we bring it towards one hundred as the picture.
• Now 22) take the underside of number 3 and bring it to the centre, 23) bring the upper side to the centre, 24) at this point we make a round of folds giving it a loaf shape.
• 25) At this point we grease the stick of oil and put it in a closed container to rest for 1 hour (it’s called stake)
• LET’S MAKE LOTS (SAGLIO)
• 26) Let’s prepare the containers where the loaves will be placed to make the last leavening (Appretto). 27) After 24 hours of maturation in the refrigerator at 4 degrees we have our dough increased in volume, 28) the dough must look like this.
• 29) We put a little oil on the chopping board to prevent the dough from sticking, 30) with the hand we try to create a homogeneous oiled surface, 31) we turn the container upside down and let the dough fall without forcing it.
• 32) Now with the dough on the cutting board let’s get ready 33) the scale and a container brushed with oil, 34) with a pasta cutter we make portions of 300/320 g (to make 4 40×15 trays or if you want 2 40×30 trays)
• Now I show you some photos but I have attached a video where I show the procedure twice, it is more to describe than to see. In other words, put the portion of dough weighed for our pan on the cutting board and then gently fold it around and close the dough. At the bottom of the recipe you can see the video.
• At this point we just have to put the loaves in tall, narrow containers to ensure that the gases remain trapped in the dough. This is the last leavening and it can vary from 2 hours to 6 hours, this depends on the temperature we have at home. One piece of advice I want to give you is to mark the initial position on the container with a felt-tip pen and then when doubling or at most tripling the loaves when they are ready to mark the arrival point. These warning signs are used to regulate beyond the pre-established time and adjust by eye to understand when the dough is ready. I hope I was clear, for questions write me.
• WRITING AND INCLUDING
• After the sizing hours (last leavening) 44) our loaf has increased in volume, 45) turn the container upside down and let it fall out without pulling it to avoid ruining all the work of the yeasts as seen in photo 46)
• Now it’s almost time to cook our Roman-style pizza in a pan, 47) sprinkle the surface with semolina and then 48) press the sides and with the wide fingertips we begin to shape our loaf without stressing it too much. For this operation I attach a video so you can see the steps calmly. 49) Transfer the dough to the pan previously brushed with seed oil and give the last adjustments to our dough and then a drizzle of oil before putting it in the oven 51).
• COOKING
• We’re now at the finish line, it’s a matter of minutes, in my case I used an EffeUno oven
  Effe Uno model P134HA 509 with the following temperatures Top 250° Floor 350° for 7 minutes.
  Home oven at maximum power (250° if more, better) 8/9 minutes below 7/8 minutes above, times are indicative and dictated by the oven you use.
• Roman pizza can be seasoned in two ways or you split it, you put condiments such as cold cuts, cheeses and etc., or you season the top with products such as vegetables, mozzarella and much more.