Homemade Roman Pizza Dough

Roman Pizza Dough Recipe (Pizza Romana / Pizza al Taglio) Ingredients (For 3–4 pizzas): 500 g strong flour (high protein, ~12–13%) 350–380g water (high hydration) 2g active dry yeast 10g salt 10g olive oil Instructions: Step 1 – Mix the Dough In a large bowl, dissolve the yeast in water. Gradually add the flour while mixing until a rough dough forms. Add salt and olive oil, then continue mixing until combined. Step 2 – Kneading Knead the dough for about 8–10 minutes until smooth and elastic. (The dough will be slightly sticky due to high hydration—that’s normal.) Step 3 – First Fermentation (Bulk Rise) Cover the dough and let it rest at room temperature for 1–2 hours, then transfer it to the fridge. Cold ferment for 24–48 hours for the best flavour and texture. Step 4 – Bring to Room Temperature Remove the dough from the fridge and let it rest for 2–3 hours before shaping. Step 5 – Shaping (Roman Style) Lightly oil a baking tray Gently stretch the dough into a rectangular shape Do not use a rolling pin hardly (to keep air bubbles) Let it rest in the tray for another 30–60 minutes Step 6 – Topping Add a light layer of tomato sauce and olive oil. (Traditional Roman pizza is often simple before baking.) Step 7 – Baking Preheat oven to 250–280°C (480–535°F) Bake for 10–15 minutes until crispy and golden Add toppings (cheese, etc.) halfway through baking if needed. Step 8 – Serve Slice and enjoy your crispy, airy Roman-style pizza! Key Differences (Roman vs Neapolitan) - Higher hydration → lighter, airier crumb - Long cold fermentation → deeper flavour - Crispy base instead of soft centre - Often baked in trays (Pizza al Taglio)