The Fresh Loaf

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Tuna, Marinated Vegetables, Swiss Cheese and Parmigiano Reggiano Sourdough Roman Pizza

Benito's picture

Tuna, Marinated Vegetables, Swiss Cheese and Parmigiano Reggiano Sourdough Roman Pizza

Time for pizza dinner again.  I’ve gone back to all purpose flour and spelt to achieve a more open crumb.  I added a cold retard overnight for convenience, extensibility and more flavor in the crust.

I marinated Kalamata olives, roasted red peppers, onions, artichokes and pickled banana peppers in olive oil, homemade red wine vinegar, salt, pepper and oregano for several hours.  When the dough was stretched and in the pan, Swiss cheese and half of the Parmigiano reggiano was applied first.  This was baked for 10 mins before applying the marinated vegetables and then the remaining Parmigiano reggiano cheese.

For pizza on an 17” x 11” pan


Overnight levain

Duration: 12 hours (overnight) at warm room temperature: 74°–76°F (23°–24°C).


In the morning mix the dough when the levain is at peak.  To the bowl of the stand mixer add water, salt, sugar and diastatic malt, stir to dissolve.  Then add the levain, stir to dissolve.  Finally add the flours.  Mix on low speed until there is no dry flour then increase to medium and mix until the dough is moderately developed.  Then slowly drizzle in the olive oil stopping until each addition is incorporated.  Finally mix until good gluten development.


Remove the dough from the bowl and do a bench letterfold.  Transfer the bowl to an oiled bowl for bulk fermentation.  

Do three sets of coil folds at 30 mins intervals and then allow the dough to rest until it reaches 40-50% rise.


Optional cold retard.  Place the dough in the fridge until the next early afternoon.  This is done primarily for convenience.


Allow the dough to continue to ferment at a warm temperature 80°F or so until it reaches 100% rise then shape.



Oil the pan well and brush the bottom and the sides with the olive oil.


Thoroughly flour the top of the dough in the bowl, release it from the sides of the bowl using a bowl scraper then flip it onto the counter.  Flour the exposed dough well with flour and flour the counter around the sides of the dough well.  Using your bowl scraper push some of that flour under the edges of the dough.

Using your hands, get your fingers well under the dough and stretch it out into a rectangle.  Next using your fingers gently press them into the dough to elongate the dough.  Flip the dough over and repeat aiming to get the dough to about 75% of the area of the pan.  

Transfer the dough to the oiled pan by folding it in half and unfolding it once in the pan.  Gently stretch the dough out to touch the edges of the pan.  If it resists stretching, wait 15 mins and try again after the gluten has relaxed.


Aim to bake the pizza once the total rise is 120-130%.  About 1 hour prior to baking pre-heat the oven to 500°F placing your backing steel on the lowest rack of the oven.


Bake the pizza.

Drizzle olive oil onto the dough.  Then using a large spoon, spread a thin layer of pizza sauce over the dough from edge to edge.  Slide the baking pan into the oven on top of the baking surface. Decrease the oven temperature to 425°F (220°C) and bake for 10 minutes. Transfer the pan to a wire rack and sprinkle on the grated cheese and any other toppings. Lightly drizzle some olive oil over the entire pizza. Slide the sheet pan back into the oven on the baking surface and bake for 20 minutes more. The cheese should be melted and the bottom crust well colored.

My index of bakes.


kqbui1995's picture

The crust looks glorious- and it sounds like a flavor explosion! What is the texture of the crust like?

Benito's picture

The crust was nice and crispy on the bottom and the crumb was light and open, these Roman pizzas have become my go to style instead of the thinner crust pizzas I used to make.  This can handle wetter topping and tomato sauce much better when being baked in a home oven.


Isand66's picture

I can’t say I’m a fan of some of your toppings but that’s due to my total dislike of olives unless it’s made into oil 😬🙄.  Your crust looks perfect for a pan pizza.  I really need to start making pizza again.  I have an Ooni but it’s been so hot I can’t bring myself to fire it up.   I keep saying I’m going to make some pan pizza but for some reason I just haven’t taken the plunge!  Just too many distractions 🙄

Benito's picture

Oh you have an Ooni, I would love to have a dedicated pizza oven, I’d probably start making thin crust pizzas again.  Unfortunately we are in a condo and not allowed to cook on our balcony 😢. I have enjoyed making these Roman style pizzas in my home oven though and have found that they tolerate using pizza sauces better than thin crust pizzas in my home oven.


jo_en's picture

Your last picture on the crust is my favorite!

I would trim them all off for myself. :)

Benito's picture

I love a crispy crust as well jo_en.