THIN CRUST PIZZA DOUGH (ROMANA PIZZA DOUGH)
Inspired by the book "Rustic Italian Food" by Marc Verti
Ingredients
- All-Purpose Flour- 6 cups or 750 gm
- Sugar- 2 tbsp or 75 gm
- Active dry Yeast- 2 3/4 tsp or 8 gm
- Cold water- 1 1/2 cup plus 2 tbsp 355 gm
- Extra-virgin olive oil- 1/4 cup or 60 gm
- Salt-21/2 tsp or 15 gm
Instructions
- In a bowl of your electrical stand mixer combine sugar,water, olive oil and flour. Add active dry yeast.
- Mix on low speed until everything is moist. It will take about 4-5 minutes.Scrap the bowl as needed with a rubber spatula.
- Increase the mixer speed to medium and process until the dough clings to the dough hook, ( about 4 minutes more).
- Add the salt and mix another 3 minutes until dough is elastic and soft.
- Divide dough into 6-7 pieces and form balls. Dust with some flour, cover with plastic wrap and refrigerate overnight.
- Take the dough from the fridge and leave at room temperature for 1 hour.
- Now it's time to make a pizza! Flatten the ball on dry and dusted surface. Take the disk and start stretching in the air. ( The gravity will pull down the dough in the air).
- Once it is stretched to 20 cm ( 8 inch) in diameter, place it on the dusted surface , pat and stretch to about 30 cm ( 12 inch). You should get 0.6 cm or 1/4 inch thick disk. Top as you wish and bake.
Notes
Cover with plastic wrap and refrigerate the dough for up to 3 days or freeze in an airtight container for up to 1 month.
Thaw before rolling up. My pizza looks a little bit thick, coz I stuffed the edges with cheese. Absolutely delicious!
Thaw before rolling up. My pizza looks a little bit thick, coz I stuffed the edges with cheese. Absolutely delicious!