Roman style, pizza dough recipe
If you feel nervous about making pizza at home because you don’t have a fancy pizza oven, don’t be! This easy pizza dough recipe may not be Neapolitan, but it is all about simplicity and flavor. Just a few basic pantry ingredients, a regular baking tray, and most importantly a little love, that’s it.
This pizza is not traditionally round, it is a Roman-style pizza known as Pizza in Teglia and baked in a rectangular tray instead of directly on a pizza stone or oven floor. This style of pizza has deep roots in Rome, where it’s sold by the slice and often eaten on the go. Bakers started using large steel trays after World War II, when traditional woodfired ovens weren’t always accessible. That simple shift led to a new kind of pizza which has become a staple in Roman pizzerias and bakeries ever since.
Now, let me explain the cooking process. This pizza takes about 30–35 minutes in total. The first step is to par-bake the dough without any toppings. Since this pizza has some height, we want to give the middle enough time to cook through without turning soggy. After that, spread your sauce generously, making sure to cover every corner. Pop it back in the oven for another 5 minutes to let the sauce begin fusing with the crust. This step helps create that soft, flavorful top layer. Then, it’s time for the cheese and your favorite pizza toppings. Finish with a drizzle of extra virgin olive oil, and bake until the cheese melts and everything is golden and bubbling. That’s when you know it’s ready to serve.
Watch the Easy Pizza Dough video recipe:
How to Make Roman Pizza like an Italian | Easy Pizza Dough Recipe
Vincenzo’s Plate Tips to make Easy Roman Pizza Dough
Flour Power
Use flour that has at least 11g (or 0.4oz) of protein. This helps to ensure your pizza dough rises properly and gives it the strength for that perfect chewy bite. If you can find 00 flour, that would provide you with the ultimate result, but don’t be deterred, all-purpose works too!
Not Too Hot, Not Too Cold
Using room temperature/ luke-warm water helps activate the yeast gently and evenly. Cold water will slow things down, and hot water could kill the yeast completely.
Let the Dough Rest
Let your dough rest at room temperature for at least 3 hours, but up to 8 hours. If you’re making pizza the next day, let your dough rise in the fridge overnight—but don’t leave it longer than 20 hours.
Divide & Conquer
In this recipe, I divide the homemade pizza dough into 2 parts for a nice, thick pizza crust. If you are looking for a thinner, crispier result, split it into 3 parts instead.
Time to Bounce
Do a quick bounce check—lightly press your finger into the dough. If it slowly bounces back, it’s ready for action.
No Need to Knead
This isn’t Neapolitan-style pizza, so no intense kneading required and you certainly don’t need a mixer. All you need to do, is fold the pizza dough a few times to strengthen it. Just make sure all the flour is fully absorbed. You are aiming for a wet, sticky consistency.
A Little Oil Goes a Long Way
Extra virgin olive oil on the tray is essential. It keeps the dough from sticking and helps the bottom crisp up beautifully. Use your hands or a brush to coat the tray evenly.
Tray Time
Before you stretch the dough, let it rest in the tray for at least 3 hours, and maximum of up to 10 hours. This final rest makes the dough lighter and fluffier so although it might seem like a long time, it is totally worth the wait! Just make sure it’s well covered with plastic wrap while resting so it doesn’t dry out.
Avoid pre-cooked sauce
For the pizza sauce, I used diced tomatoes. They give a sweet, tangy flavor that works beautifully with the crust. You can also use peeled tomatoes or passata if you prefer. Just one rule: don’t use pre-cooked sauce.
Top It Your Way
For the toppings of your Easy Roman Pizza Dough, go with what you love! Prosciutto, salami, sausage and mushrooms, they all work. In my recipe, I made two versions: one with diced tomato and mozzarella, and another with cherry tomatoes and spicy salami. Both were amazing.
How to Serve Easy Roman Pizza
Cut it into generous squares and serve straight from the tray. It’s perfect for sharing at the table or grabbing on the go.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Easy Pizza Dough Recipe
Print Recipe
Equipment
- Large bowl
- Spatula
- Cling wrap
- Damp cloth
- Kitchen bench/ wooden board
- 13.5″ long × 9.5″ wide × 2.5″ deep baking tray
Ingredients
For the dough:
- 1 kg / 1000g All purpose flour
- 1 satchel or 7g/ 0.2oz Dry yeast
- 5 Tsp of salt
- 3 cups / 700ml room temperature water
- Extra Virgin Olive Oil, EVOO
Toppings:
- Bowl of Italian diced tomatoes
- Pecorino Romano / Parmigiano Reggiano
- Fresh mozzarella
- EVOO
- Salt
Instructions
Pizza Dough
- In a large bowl, add the flour, yeast, and salt. Carefully mix to combine.
- Pour in half the water and mix well so the flour can absorb it. Then add the remaining water and continue mixing until fully incorporated.
- Drizzle in a generous amount of extra virgin olive oil—at least 4 tablespoons—and keep mixing.
- Seal the bowl tightly with cling wrap to make it airtight, then cover with a damp cloth. Let the dough rest at room temperature for 3 to 6 hours.
- After resting, coat your hands with EVOO and gently remove the dough from the bowl. Place it on a clean bench, drizzle a little more EVOO on top, and divide it into two equal parts.
- Now it’s time to reinforce the dough by doing a few gentle folds. Grab the dough, lift it up with both hands, then slap it down onto the bench and fold it over itself. Turn it slightly and repeat. This “slap and fold” step helps build strength without kneading.
- Do this 4–5 times until the dough starts to feel smooth and stretchy. If your hands get too sticky, just wet them with a little EVOO to make it easier to work with.
- Coat both baking trays with a generous drizzle of EVOO. Take each dough ball, gently squash it down a little, and place it onto the tray. Press it slightly to flatten. Cover the tray tightly with cling wrap and let the dough rest in the tray for at least 3 hours before stretching.
- After 3 hours, it’s time to stretch the dough. Use your fingertips to gently press and stretch the dough, starting from the center and working your way out. Flip it over once and continue pressing until the dough fills the tray. Drizzle a little EVOO on top and spread it evenly
- Par-bake the pizza in a preheated oven at 230°C / 450°F for 20 minutes. After 20 minutes, take the tray out of the oven and add your sauce and toppings of choice.
Toppings
- Season the tomato with a bit of salt. Mix well, then spoon the tomato sauce over the pizza, spreading it evenly to cover every corner.
- Put the tray back in the oven and bake at 230°C / 450°F for 5 minutes to let the sauce start blending with the crust.
- After 5 minutes, take out the pizza and sprinkle over some Pecorino Romano and add fresh mozzarella cheese on top. Finish with a drizzle of EVOO, then bake again at 230°C / 450°F until the cheese has melted and is bubbling with golden edges.
Video
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Want to Level Up Your Pizza Night?
- PAN PIZZA RECIPE No electric oven? Here’s the best pizza dough recipe for using a skillet or frying pan.
- NEAPOLITAN PIZZA DOUGH FOR BEGINNERS Now that you’ve mastered making your own pizza dough, it’s time to take it to the next level by making Neapolitan pizza topped with tomato and fresh basil sauce, and mozzarella.
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