L’impasto della Pizza Romana (Roman Pizza Dough)
Impasto della Pizza Romana (Roman Pizza Dough)
Equipment
- Equipment Needed
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Clean kitchen towel or plastic wrap
- Stand mixer with dough hook (optional)
- Pizza stone or baking sheet
- Rolling pin (optional)
Ingredients
- Ingredients
- 500 g 4 cups Type "00" flour or all-purpose flour (for a crisp yet light crust)
- 325 ml 1⅓ cups cold water
- 12 g 2 tsp fine sea salt
- 10 g 2 tsp extra virgin olive oil
- 3 g ¾ tsp dry yeast (or 10 g fresh yeast)
- Optional: Semolina flour for dusting
Instructions
- Step-by-Step Method
- Prepare the Dough
- In a small bowl, dissolve the yeast in 50 ml of cold water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Slowly incorporate the yeast mixture and the remaining cold water.
- Mix until a shaggy dough forms, then add the olive oil. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth and elastic.
- First Proofing
- Lightly coat a clean bowl with olive oil and place the dough inside. Cover it with a damp kitchen towel or plastic wrap. Let it rest at room temperature for 1–2 hours until it doubles in size.
- Cold Fermentation
- Once proofed, gently deflate the dough and divide it into 6 equal portions. Shape each portion into a ball and place them on a floured tray. Cover tightly with plastic wrap.
- Refrigerate for 24–48 hours to allow the dough to develop its unique flavor and airy structure.
- Shaping the Dough
- Remove the dough balls from the fridge 1–2 hours before baking to bring them to room temperature.
- On a floured surface, gently stretch or roll each dough ball into a thin circle (about 10–12 inches in diameter).
- Cooking the Pizza
- Preheat your oven to its maximum temperature (250–280°C/480–550°F) and place a pizza stone inside to heat for at least 30 minutes.
- Dust a pizza peel with semolina flour and transfer the shaped dough onto it. Add desired toppings, keeping it light to maintain the crisp crust.
- Slide the pizza onto the hot stone and bake for 8–10 minutes or until golden and crisp.
- Variations and Tips
- For Whole Wheat Dough: Replace 100 g of "00" flour with whole wheat flour for a nuttier flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend, but expect a less elastic dough.
- For a Softer Crust: Increase the hydration by adding 25 ml more water.
- Toppings: Classic Roman toppings include tomato sauce, mozzarella, and fresh basil (Margherita), or try olive oil, rosemary, and sea salt (Pizza Bianca).
Italy’s culinary traditions are vast and diverse, with each region offering unique flavors and techniques. Roman Pizza, or Pizza Romana, stands out for its thin, crisp crust and airy, slightly chewy texture. Originating from Rome, this style of pizza dough emphasizes a light, flavorful base perfect for a variety of toppings. From my own personal experience, crafting this dough combines simplicity with precision, making it approachable yet rewarding for beginners and seasoned cooks alike. Let me show you how I make Roman Pizza Dough, ensuring it’s as authentic and delicious as it can be.
Notes on What to Expect
- Texture: The dough will feel sticky initially but becomes smooth after kneading.
- Flavor: The long fermentation process enhances the dough’s complex flavor.
- Appearance: Expect a beautifully puffed edge with small charred bubbles when baked at high heat.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per pizza
- Time to Stand (Proofing): 24–48 hours
- Total Time: 1–2 days (including proofing)
- Ease of Cooking: Moderate
- Servings: 6 pizzas (approx. 10–12 inches each)
- Calories: ~250 per pizza base
- Cost of Ingredients: Budget-friendly (~$5–$7 for 6 bases)
- Cuisine: Italian
- Course: Main (pizza base preparation)
Equipment Needed:
-
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Clean kitchen towel or plastic wrap
- Stand mixer with dough hook (optional)
- Pizza stone or baking sheet
- Rolling pin (optional)
- > Go get the must-have equipment and ingredients for making a Savory #impasto della Pizza Romana (Roman Pizza Dough) now.
Ingredients
- 500 g (4 cups) Type “00” flour or all-purpose flour (for a crisp yet light crust)
- 325 ml (1⅓ cups) cold water
- 12 g (2 tsp) fine sea salt
- 10 g (2 tsp) extra virgin olive oil
- 3 g (¾ tsp) dry yeast (or 10 g fresh yeast)
- Optional: Semolina flour (for dusting)
- > Go get the must-have equipment and ingredients for making a Savory #impasto della Pizza Romana (Roman Pizza Dough) now.
Step-by-Step Method
- Prepare the Dough
- In a small bowl, dissolve the yeast in 50 ml of cold water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Slowly incorporate the yeast mixture and the remaining cold water.
- Mix until a shaggy dough forms, then add the olive oil. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth and elastic.
- First Proofing
- Lightly coat a clean bowl with olive oil and place the dough inside. Cover it with a damp kitchen towel or plastic wrap. Let it rest at room temperature for 1–2 hours until it doubles in size.
- Cold Fermentation
- Once proofed, gently deflate the dough and divide it into 6 equal portions. Shape each portion into a ball and place them on a floured tray. Cover tightly with plastic wrap.
- Refrigerate for 24–48 hours to allow the dough to develop its unique flavor and airy structure.
- Shaping the Dough
- Remove the dough balls from the fridge 1–2 hours before baking to bring them to room temperature.
- On a floured surface, gently stretch or roll each dough ball into a thin circle (about 10–12 inches in diameter).
- Cooking the Pizza
- Preheat your oven to its maximum temperature (250–280°C/480–550°F) and place a pizza stone inside to heat for at least 30 minutes.
- Dust a pizza peel with semolina flour and transfer the shaped dough onto it. Add desired toppings, keeping it light to maintain the crisp crust.
- Slide the pizza onto the hot stone and bake for 8–10 minutes or until golden and crisp.
Variations and Tips
- For Whole Wheat Dough: Replace 100 g of “00” flour with whole wheat flour for a nuttier flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend, but expect a less elastic dough.
- For a Softer Crust: Increase the hydration by adding 25 ml more water.
- Toppings: Classic Roman toppings include tomato sauce, mozzarella, and fresh basil (Margherita), or try olive oil, rosemary, and sea salt (Pizza Bianca).
Nutritional Information Per Serving (Base Only)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 50 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Closing
I hope this guide has made crafting L’Impasto della Pizza Romana seem a little less daunting. Have you tried making Roman Pizza Dough before? From my own personal experience, every attempt brings new insights, and I’d love to hear yours! Please, be honest, and let me know in the comments below. I enjoy reading feedback from a real person like you, so don’t hesitate to leave your thoughts. 🌟
Buon Appetito!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
