Still in my thin ‘n’ crispy era! 180g dough ball for a 14” pizza. Get the rolling pin out for this one! Cook at 320c in cupponesince1963 HE400. 90% on the top, 5% on the base. The dough is 58% hydration with 2% oil. Overnight cold proofed. 100% petraflouruk 3 which is a stone milled, type 1 flour. Long autolyse to help with the extensibility at low hydration. The oil keeps it nice and tender during the lower, slower bake. Toppings: Agerola fior di latte, thin sliced skin on potatoes, baked red onion, sage. Post bake: parm, parsley, chives. #romanpizza #pizzaromana #pizza #pizzarecipe #pizzatime