DoughbaseRoman-Style Pizza
A wet 00 and semolina dough, rolled very thin for a crisp, crackly Roman crust, by Daniele Uditi.
RomanCold 12 hrs, then 4–6 hrsPizza ovenCompare with other doughs
Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.
Pizza size
12"8"16"
Number of pizzas
10110
Thickness
Yeast
Roll it thin
Roman-style pizza is rolled, not stretched, until it’s very thin. That’s what makes it crackle.
Dough ball (each)
179
grams
Total flour
1000
grams
Total water
700
grams
Hydration
70
%
10 pizzas · 12" · regular crust
| Ingredient | Amount | Baker's % |
|---|---|---|
00 flour | 700g | 70% |
Semolina rimacinata Twice-milled durum semolina | 300g | 30% |
Water Room temperature | 700g | 70% |
Yeast Fresh | 5.5g | 0.55% |
Salt Fine sea salt | 35g | 3.5% |
Olive oil Extra virgin | 50g | 5% |
Instructions
- 01Mix the 00 flour and semolina
- 02Add half the water and the yeast; mix until combined
- 03Add the rest of the water a little at a time, until it’s all absorbed
- 04Add the olive oil and salt and mix until smooth
- 05Rest 10 min, then mix again briefly to tighten the dough
- 06Cover and refrigerate 12 hours or overnight (or 2–3 hours at room temp)
- 07Divide into balls and proof 4–6 hours
- 08Roll out very thin, top, and bake in a pizza oven at about 750°F until golden and crisp
Recipe from Gozney.
How this was adapted
- Gozney says the batch makes 6 dough balls, but also that each is about 180g. At that weight it makes about 10, which is what’s shown here.
- The source calls for 5–6g of fresh yeast; 5.5g is used.
See the original at Gozney.