Description
Roman-style pizza baked directly on a wooden peel, creating a uniquely airy yet crisp crust.
Technical
Utilizes delayed fermentation (24-48hr cold proof) to develop gluten structure and gas retention. The wooden peel's thermal insulation creates microsteam pockets during baking, while its porous surface wicks moisture for bottom crisping.
Culinary Significance
Distinct from Neapolitan pizza with higher hydration (75-80%) and longer bake times, yielding a lighter crumb with substantial chew.
Science
Primary Reaction
Maillard reaction (crust formation) + oven spring (steam expansion)
Parameters
Temperature
320°C optimal
280°C to 350°C range
Time
6 minutes
4 minutes – 8 minutes
Equipment
Hardwood peel (beech/oak)Deck oven with stoneDough scraperProofing boxes