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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.
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
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