Orso's Romano pizza

Time 45 minutes
Yields Serves 8 to 12
Orso’s Romano pizza
(Los Angeles Times)

In a small bowl, mix one-fourth cup plus 2 tablespoons warm water with the yeast and olive oil. In a separate large bowl, mix together the flours. Slowly mix the liquid mixture into the flour mixture and knead to form a coarse dough. This makes enough for three pizzas.


Cover and set the dough aside for 10 minutes, then knead the dough again, adding additional water as necessary a tablespoon at a time, until the dough is smooth and elastic, about 10 minutes. Cover the dough again and allow to rest until doubled in size, 1 to 2 hours.


Place a pizza stone or inverted baking sheet in the oven and heat the oven to 500 degrees. Divide the dough into thirds. On a lightly floured board (note that you will transfer the pizzas from the board to the pizza stone or baking sheet in the oven), roll the first portion out as thinly as possible to form a 12-inch circle.


Sprinkle a third of the garlic over the dough, then top with a third of each of the cheeses and sprinkle over one-half teaspoon crushed red pepper. Repeat with the remaining dough and toppings to form three pizzas.


Carefully transfer the first pizza from the board to the hot pizza stone in the oven. The pizza will bake quickly -- no more than 2 to 3 minutes -- and will be done when the cheese is melted and the crust is crunchy and golden-brown. Repeat with the remaining pizzas, then top each with a light sprinkling of parsley leaves. Cut into 8 to 12 slices then serve immediately.

From Orso restaurant. Fine and coarse semolina flour is available at select Indian and Italian markets.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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