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    You are in: Home / Recipes / Simple Roman Pizza Dough Recipe
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    Simple Roman Pizza Dough

    Simple Roman Pizza Dough. Photo by VickyJ

    1/3 Photos of Simple Roman Pizza Dough

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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    1 hr

    24 hrs

    Scrivener1's Note:

    I found this recipe in Peter Reinhart's book American Pie, and I adapted it for the bread machine. He has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. Alas, I lack the patience and strength in my hands to knead dough. If you want to make this dough the old fashioned way, I encourage you to get a copy of Peter's wonderful book. The way I prepare it, though, makes the best pizza dough I have ever had. It is thin and flavorful.

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    Ingredients:

    Serves: 12

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Set your bread machine to the dough setting for a 1 lb. loaf.
    2. 2
      Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
    3. 3
      After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
    4. 4
      Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
    5. 5
      Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
    6. 6
      The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
    7. 7
      Rub each ball with olive oil.
    8. 8
      If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
    9. 9
      Allow the dough to sit at room temperature for 2 hours before making the pizza.
    10. 10
      Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
    11. 11
      Heat the oven to 425 deg.
    12. 12
      I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
    13. 13
      Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
    14. 14
      Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
    15. 15
      Bake for 10 minute.
    16. 16
      Top with provolone or mozzerella cheese.
    17. 17
      Bake another 5 minute or until the bottom is lightly brown.

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    Ratings & Reviews:

    • on September 30, 2006

      45

      I used this recipe tonight for a pizza I made for dinner. Very good. We like a thinner crust. I'll make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Simple Roman Pizza Dough

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 203.5
     
    Calories from Fat 5
    51%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 631.8 mg
    26%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.1 g
    0%
    Protein 6.0 g
    12%

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