Learn how to become a Roman pizza master! We’re going to show you the ins and outs of making Roman pizza as taught to us by the Michelangelo of pizza.
- 5 lbs high protein flour
- 3.75 lbs of water
- 2.4 dry ounces of salt
- 3 grams of yeast
- 3.2 ounces of olive oil
- Dump your flour and dry yeast into a bowl, and thoroughly mix, making a hole in the center.
Add your water, a little at a time, mixing more to incorporate with the flour and yeast.
Once incorporated, fold in olive oil to the mixture, and keep mixing.
Once everything is blended together, add your salt at the very end, and mix to combine.
Cover dough, and refrigerate for 48 hours.
After 48 hours, begin to knead the dough. Flour your work surface to avoid sticking. Take each end of the dough, and fold the ball in half, pinching the two edges together once they’re joined to seal in the air. Do this about 10-15 times, or until a dough ball begins to form.
Take your dough ball and put it on the table with the edges at the bottom. Begin to turn the ball with your hands, folding it underneath itself.
Put the dough ball back in the fridge for another 24 hours.
Flip the ball out of the pan, and begin spreading it out on the counter to form a shape similar to a pizza tray. Crimp the edges down, and use your fingers to create air pockets over the surface of the dough.
Carefully transfer the dough into the pan. Use your hands to spread the dough to the edges of the pizza pan.
Drizzle with olive oil and cook in a 400° oven for 12-15 minutes, taking it out halfway to poke and deflate all of the rising dough bubbles.
Top with your favorite pizza toppings, and cook one last time for about 10 minutes.
Ingredients are given in weight as opposed to volume to make this recipe as accurate as possible.
- Prep Time: 72 hours
- Cook Time: 10 minutes