Gabriele Bonci
Revolutionary Roman pizzaiolo known for his long-fermentation techniques and innovative approach to pizza al taglio (pizza by the slice). Owner of Pizzarium in Rome.
Roman Long-Fermentation Dough
Note: Deduced from published books and social media content
Ingredients
- Type 0 or Type 1 flour 1 kg
- Water 750-800 ml
- Salt 20 g
- Fresh yeast 1-2 g
Technique
Mix all ingredients. Autolyse for 30 minutes. Knead until smooth. Bulk ferment 2 hours at room temp, then refrigerate for 48-72 hours. Bring to room temp 2 hours before baking.
Notes
High hydration creates a light, airy crumb. The long cold fermentation develops complex flavors. Bake in a deck oven at 280-300°C for 15-20 minutes.
Iconic Pizzas
Pizza al Taglio with Potatoes
Roman-style pizza topped with thinly sliced potatoes, rosemary, and olive oil - a classic Roman combination.
Ingredients
- Potatoes (thinly sliced)
- Rosemary
- Extra virgin olive oil
- Salt
- Pecorino Romano (optional)
Technique
Stretch dough into rectangular pan. Layer thin potato slices, drizzle with oil, add rosemary. Bake until golden and crispy.
Pizza with Zucchini and Burrata
Seasonal Roman pizza featuring fresh zucchini, creamy burrata, and mint.
Ingredients
- Zucchini
- Burrata
- Fresh mint
- Extra virgin olive oil
- Lemon zest
Technique
Bake base first, then top with sautéed zucchini, torn burrata, mint leaves, and finish with lemon zest and olive oil.
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