Pizza NightRoman thin crust pizza dough recipe
Thin and cracker-crisp all the way to the edge, rolled rather than stretched, with a little oil in the dough.
- 56% hydration
- 180 g per ball
- 24 h in the fridge
For 4 Roman balls of 180 g with a 24 hour cold rest: 459 g flour, 256 g water, 9 g salt, 9 g olive oil and 1.76 g fresh yeast (0.58 g instant). Start the day before, about 25 hours ahead.
Ingredients
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour | 459 g | 100% |
| Water | 256 g | 56% |
| Salt | 9 g | 2% |
| Olive oil | 9 g | 2% |
| Fresh yeast | 1.76 g | 0.38% |
Baker's percentages are relative to the flour. Roman usually sits between 50% and 60% hydration: lower is easier to handle, higher is airier and stickier.
Method
- Mix. Dissolve the yeast in the water, add the flour, then the salt (and oil). Mix until no dry flour is left, about 15 minutes with rests.
- First rise. Cover and leave at room temperature for 1 hour.
- Shape. Divide into 4 balls of 180 g and shape them tight. For a pan style, oil the pans and press the dough in.
- Fridge. Cover and refrigerate for about 20 hours.
- Back to room temperature. Take the dough out 3 hours before baking, longer in a cold kitchen. It is ready when a gentle poke springs back slowly.
- Bake. Heat the oven as hot as it goes: 30 minutes for a tray, an hour for a stone or steel. Then stretch, top and bake.
Times are a guide. Check the dough, not the clock: a warmer kitchen speeds it up, a colder one slows it down. See how much yeast to use for other temperatures and times.