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Roam Pizza Co NY

@roampizzacony

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Artisanal Neapolitan style pizza - available for catering and pizza making workshops
@cheffanxx

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Pizza at a wedding reception? Only if you fancy.

One day I'll actually take a good picture at an event. by @roampizzacony

Roam Pizza Co. went through some changes this summer so I took a little break to figure out the next steps. After a bit of soul searching, I've come to realize that what I love even more than pizza making, is sharing my knowledge and passion for pizza making.

Moving forward, Roam Pizza will focus on at-home private pizza making workshops where you can learn how to make Neapolitan style wood fired pizza from scratch.

This is a perfect gift for aspiring home pizza chefs of all levels. From those who are just starting off with a new oven to those who want to take their game to the next level.

Please message for more info. by @roampizzacony

Summertime means our Old Bay shrimp and corn pizza is back.

Why hire a grill guy to sling frozen burger patties when you can have this and more at your next summer party or event?

#roamwithus #shrimp #pizza #pizzaparty by @roampizzacony

Roaming tonight at a killer graduation party.

#roamwithus #pizzaparty by @roampizzacony

View from the office today. by @roampizzacony

Helping out @danielkcharzuk (@lepizzapie ) with an event today. Sure I guess we are technically competitors but isn't it better to build a pizza making family? Good times!

#pizzamakersunite #roamwithus by @roampizzacony

Feeling cute, might delete later.

We (@cbriggcy & @cheffanxx) had a busy weekend of slinging pies and want to thank everyone for the amazing feedback. It has been about a year since we decided to really give this pizza thing a go. This is our first real catering season and while there is still a lot to figure out, it's encouraging to know we are headed in the right direction.

#roamwithus by @roampizzacony

Day 3 - Showtime!

The dough balls proof and rise. We are looking for a well structured dough that rises uniformly upward. Last night's dough was 👨‍🍳😘. by @roampizzacony

Day 2, Afternoon - ballin'

After a couple hours of bulk fermentation, the dough is divided and balled. This is the last time the dough is touched until showtime. The balls are left out to proof at room temp and then put into the refrigerator to cold proof overnight. by @roampizzacony

Day 2, Morning - mixing the final dough (ie- skip arm day at the gym)
We add the remaining flour and water to the biga to get to the quantity and the hydration we are looking for. Then we get to work, kneading and folding until we have a nice smooth and elastic dough with a strong gluten network.

#pizzadough #roamwithus #windowpanetest✔️ by @roampizzacony

We tweak our dough constantly but the not so secret ingredient never changes- time. Friday's evening's pizza dough starts on Wednesday morning in the form of this dry shaggy mix of water, flour and yeast called a biga.

🚨 SCIENCE ALERT 🚨 In the next 24 hours, the yeast in this biga gets to work on breaking down the complex carbs and sugars in the flour, transforming them into CO2 and alcohol in a process called fermentation. Time also makes the dough more digestible as the carbs that the yeast breaks are the same carbs that give some people that bloated gassy feeling (unromantically named FODMAPs). In layman's terms, time allows the yeast to eat more sugar, poop out gas and flavor, and allows you to have one more slice without consequence.

#roamwithus #breadscience101 #dough #pizza by @roampizzacony

Say hello to Spring!

Our asparagus pizza with goat cheese and pistachio pesto is back in the rotation for the next few of months.

Reach out if you would like us to cater your next party or event. Full menu on our website linked in our bio. by @roampizzacony