Roman-Style Pizza Dough Recipe
This recipe will teach you how to make Roman-style pizza from scratch, inspired by the memorable pizza sold at Rome’s Forno Campo de Fiori.
Servings 2 pizzas (serving 2 people each)
Ingredients
- 2 tsp granulated sugar
- 1 ½ tsp active dry yeast
- 2 ½ tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt
- 2 ¼ cups all-purpose flour, plus more for dusting
Instructions
Make the pizza dough
- Combine ¾ cup warm water (100°-115°F / 38-46°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 ½ tbsp of the olive oil and the salt. Stir in 2 ¼ cups of the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 90 minutes.
- Meanwhile, position one rack in the top third of the oven and another in the bottom third; place a pizza stone on the top rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes.
- Divide the dough in half. At this point, you can wrap the dough balls individually in plastic wrap and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for 1 to 2 months.
Shape the Roman pizza dough
- Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread the dough into a very thin, large rectangle with rounded corners, sprinkling it with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
- Cover the dough with a clean kitchen towel and let rest for 15 minutes.
- Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
- SERVING: Pull the pizza out of the oven. Garnish as desired, and serve immediately.
Video
Notes
Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.
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