Simple Roman Pizza Dough
Achieve authentic Roman-style pizza at home with this simple Roman pizza dough recipe that promises a perfectly crisp, thin crust with minimal effort. Crafted from just five pantry staples—flour, warm water, instant yeast, salt, and olive oil—this dough is easy to prepare and a delight to work with. By kneading until smooth and allowing ample time for a proper rise, the dough develops a light, airy texture that’s ideal for high-heat baking. Roll it out ultra-thin and pair it with your favorite toppings for a restaurant-quality pizza baked right in your own kitchen. With quick prep and a short baking time, this homemade Roman pizza dough is perfect for weeknight dinners or casual entertaining. Whether you’re a pizza-making pro or a beginner, this foolproof recipe will have you serving up deliciously crispy, Roman-inspired perfection!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 5 grams Instant yeast
- 10 grams Salt
- 20 milliliters Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast.
Dissolve the salt in the warm water to ensure it gets evenly distributed in the dough.
Gradually add the warm water to the flour mixture while stirring to combine. Once the dough starts coming together, add the olive oil.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, knead the dough using a stand mixer with a dough hook attachment for about 5-6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours, or until the dough doubles in size.
Once risen, punch the dough down to release the air. Divide the dough into 2 or 4 equal portions, depending on your desired pizza size.
Roll out each dough portion on a floured surface into a thin circle or rectangle, about 2-3 mm in thickness.
Preheat your oven to its highest setting (250°C/480°F or higher if possible) and place a pizza stone or baking sheet inside to heat up.
Top your rolled-out dough with your favorite sauce, cheese, and toppings. Be careful not to overload the pizza to maintain the thin, crispy texture.
Carefully transfer the topped pizza onto the hot stone or baking sheet and bake for 7-10 minutes, or until the crust is golden and crispy.
Remove from the oven, slice, and serve immediately.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
