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
Directions:
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.
