Make Roman Style Pizza using the Challenger Bread Pan with baker and James Beard Award winner Greg Wade. Here, Wade shows us the step-by-step process for this recipe. And, he guides bakers through core baking concepts — including preparation of sourdough starter, dough hydration and the autolyse process. The end result of this recipe is a perfectly crisp base for the crust, light texture for the dough. The intense flavors of olives and olive oil come to the forefront for a delicious and distinct pizza.