1/3 Photos of Simple Roman Pizza Dough
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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Units: US | Metric
- 1Set your bread machine to the dough setting for a 1 lb. loaf.
- 2Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- 3After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- 4Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- 5Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- 6The 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.
- 7Rub each ball with olive oil.
- 8If 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).
- 9Allow the dough to sit at room temperature for 2 hours before making the pizza.
- 10Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- 11Heat the oven to 425 deg.
- 12I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- 13Roll 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.
- 14Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- 15Bake for 10 minute.
- 16Top with provolone or mozzerella cheese.
- 17Bake another 5 minute or until the bottom is lightly brown.
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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
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 631.8 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 1.6 g
- Sugars 0.1 g
- Protein 6.0 g