Simple Roman Pizza Dough Recipes

SIMPLE PIZZA DOUGH

Steps:

• Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed.
• Add a few tsp of water if your dough seems dry.
• Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands.
• Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave).
• Punch down the dough and roll it into a ball.
• Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again).
• Let rise for another 30mins; preheat oven to 425°F/ 220°C.
• Prior to baking, poke holes all over the dough with a fork.
• Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted.
• NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet).

ROMAN PIZZA

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
• Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

SIMPLE ROMAN PIZZA DOUGH

Steps:

• Set your bread machine to the dough setting for a 1 lb. loaf.
• Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
• After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
• Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
• Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
• 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.
• Rub each ball with olive oil.
• 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).
• Allow the dough to sit at room temperature for 2 hours before making the pizza.
• Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
• Heat the oven to 425 deg.
• I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
• 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.
• Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
• Bake for 10 minute.
• Top with provolone or mozzerella cheese.
• Bake another 5 minute or until the bottom is lightly brown.

NOBLE ROMAN'S PIZZA CRUST

Steps:

• Dissolve yeast in warm water., stir in sugar, salt and flour.
• Beat till smooth.
• Add more flour till easy to handle.
• Knead for 5 minutes.
• Place in greased bowl with greased side up cover with dishtowel let rise for 5 minutes for pizza dough. Rise longer if making breadsticks around 35 minutes.
• Dough is ready when indention stays in the dough - make indention with ur thumb.
• Punch down dough and roll out place on greased cookie sheet or baking stone.
• *** Breadsticks cut pieces of dough and roll out like snake to make breadsticks.
• add sauce and toppings
• 400 for 25 minutes.