Bonci Roman Sheet Dough
Gabriele Bonci's airy Roman sheet dough at 80% hydration with 4% olive oil and a long 24–72-hour cold ferment.
Gabriele Bonci's airy Roman sheet dough at 80% hydration with 4% olive oil and a long 24–72-hour cold ferment.
Ingredients
Method
Whisk the yeast into the cold water. Add the flour and mix to a shaggy, very wet dough, then mix in the salt and olive oil.
Cover and rest 20 minutes, then give the dough a series of stretch-and-folds in the bowl. Repeat the folds 3–4 times at 15–20-minute intervals.
Cover and cold-ferment in the refrigerator 24–72 hours — the long, cold rise builds the open, blistered crumb al taglio is known for.
Tip the dough onto a well-oiled half-sheet pan and gently stretch it toward the corners without degassing; let it relax and stretch again until it fills the pan. Proof 1–2 hours until puffy.
Bake on a stone or the floor of a very hot oven (500°F or higher) until deeply golden and crisp, then cut into rectangles to serve.
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