Roman pizza dough from Wall St. Jr - ala MaryE
Romana Pizza Dough
Marc Vetri's simple recipe produces a hearty-yet-thin Roman-style crust that is easy to execute at home. Makes 6-7 12-inch rounds.
750 grams or approx. 5 cups high-protein flour (4 grams per ¼ cups) (or unbleached all-purpose flour),
plus extra, for dusting
2 tablespoons sugar
¼ cup extra-virgin olive oil
2¾ teaspoons packed fresh cake yeast (or 1 teaspoon instant yeast)
2½ teaspoons fine sea salt
What To Do:
1. Put flour, sugar, oil and 1½ cups plus 2 tablespoons cold water in bowl of a stand mixer. Crumble in yeast. Using dough hook, mix on low speed until everything is moist, about 4 minutes, scraping bowl as needed with a rubber spatula. Increase mixer speed to medium and mix until dough clings to dough hook, about 4 minutes. Add salt and mix until dough is very soft and stretchy, another 3 minutes.
2. Cut dough into 6 or 7 equal pieces and roll into balls (about the size of a softball) on unfloured board. Arrange balls on baking sheet and scatter a little flour on top of dough. Cover entire sheet with plastic wrap and refrigerate overnight.
3. Remove dough from refrigerator and let stand at room temperature for 1 hour. Working one at a time, flatten ball on a floured work surface. Hold disk in the air and circle your fingers around the edge, pinching gently around the edge to make a border. It's easier to start stretching dough in the air instead of on a work surface, because gravity will pull and stretch it. Once it's about 8 inches in diameter, place dough on floured work surface and pat it out with your fingertips, from the center toward the edge, to fully stretch. Gently push your palms into center of the dough to stretch it toward the edges. Pat and stretch to a round about 12 inches in diameter and 1/8-¼ inch thick. Top as you like and bake.
Make ahead: Cover and refrigerate dough for up to 3 days or freeze in an airtight container for up to 1 month. Thaw and bring to room temperature before rolling out.
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