Pizza Romana Dough
Pizza Romana dough recipe is easy and simple to make at home, you will have a restaurant quality pizza with the toppings of your choice in no time! Make it a family movie night or a dinner date to remember!
Servings: 4 people
Calories: 505kcal
Equipment
- Whisk
- 2 trays 30 cm x 40 cm or equivalent
Ingredients
- 500 g Flour
- 320 ml Water
- 20 ml Extra virgin olive oil plus some to oil the trays
- 10 g Salt
- 10 g Sugar
- 7 g Dried active yeast
Instructions
- In a large bowl, pour 320 ml of warm water (32C / 40C) or (90F/105F). Add the sugar and dried yeast, whisk well, and live for a few minutes, until a froth will form on the surface.
- Add the olive oil and half of the flour (250 gr), whisk until smooth, cover with cling film and live in a warm place for about 60 minutes.
- Remove the cling film, add the remaining flour and the salt, mix, and knead the dough for a few minutes, then divide the dough into 2 pre-oiled trays and let it rest for 10 minutes. With the fingertips, press down on the dough until it covers the whole tray.
- Choose your toppings, the list is endless, tomato, mozzarella, basil, for a classic Margherita
- (the secret to a crispy base) place the tray on the stove, to a medium heat, and let the bottom crisp up until you will see the crust starting babbling. Then place in a preheated oven at 220C (430F) and bake for 5/7 minutes.
Video
Notes
HINT AND TIPS:
If you have any leftovers, not a problem; store in the fridge for 3 days max; and reheat in the oven before eating. Do not overload the pizza with tomato sauce and cheese, as this will release humidity during the cooking process. As I said, the list of toppings is endless, but as Italians, I beg you, pineapple is not on the list! Allergens: GLUTEN, suitable for vegans and vegetarians (depending on the yeast used)Nutrition
Calories: 505kcal | Carbohydrates: 97.5g | Protein: 13g | Fat: 57g
