Authentic Thin Crust Pizza (Pizza Romana)

Authentic Thin Crust Pizza (Pizza Romana)

Authentic Thin Crust Pizza (Pizza Romana)

Watch us make this on YouTube from Italy!

The Dough:

  • 120 ml of vegetable (preferably sunflower oil)
  • 1 tsp salt
  • pinch of sugar
  • 400-500 ml of very warm water
  • 1 kilogram white flour (Double Zero Italian)
  • 10 grams fresh yeast



In a mixer with a dough hook, add oil, salt, sugar and warm water.  Mix until lightly combined.  Add ⅓ of the flour mixture, fresh yeast and begin to combine at medium-slow speed.  Slowly add the rest of the flour mixture.  Increase the speed to medium-high and mix until dough pulls away cleanly from the sides of the mixer.

Separate the dough into balls of 250 grams each.  Place them in a large baking pan and cover with a moist kitchen towel and place them in the refrigerator overnight to rise.  

When ready to roll out the dough, roll into a circular, thin crust using a bit of flour so it doesn't stick to the rolling pin (about 254-305 mm in diameter).  Place on parchment or a pizza pan.  

Add whatever your ingredients you desire and make sure not to take any sauce or cheese to the end of the pizza.  leave at least a half inch of space around the sides.  

Base at 250°C for 15 minutes or until the edges are nicely browned, the cheese is melted and the crust is crispy.

Our pizza in the picture is a mozzarella and zucchini flower.  No sauce just good fresh mozzarella (broken into tiny pieces and the moisture has been squeezed out), zucchini flowers and sea salt.


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