How to Make Roman Pizza So Crispy It Shatters When You Bite It

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. Put the flour, salt and dry yeast in a stand mixer bowl and mix briefly.
2. With the mixer on medium, slowly add the water in small amounts. Once partly absorbed, add 4–5 tablespoons EVOO, then the rest of the water. Increase the speed slightly and mix about 5 minutes until smooth, soft and fully combined.
3. Knead the dough on a clean bench for a few minutes, then slap and fold it until elastic and smooth.
4. Shape into a ball by tucking the edges underneath while rotating until the top is round, tight and smooth.
5. Cover and rest at room temperature for 20–30 minutes.
6. Choose one fermentation method. Cold: cover tightly and refrigerate for 16–24 hours, then divide, shape into balls, cover and rest at room temperature for about 1 hour. Same-day: leave covered at room temperature for at least 6 hours until well risen and airy, then divide, shape into balls, place in covered trays or containers and rest 1 hour.
7. For individual containers, put 1–2 teaspoons EVOO in each (no oil needed on a tray). Divide the dough into 180 g portions and shape each into a tight ball, tucking the edges underneath and sealing the bottom.
8. Make the sauce: blend passata or peeled tomatoes until smooth, then add 1 tablespoon salt and mix. Add pepper if you like.
9. Dust the bench with flour or semolina. Press one dough ball from the edges toward the centre, keeping the pressure even, then flip and repeat. Stretch further with palms, or over knuckles, or with a rolling pin for an ultra-thin base.
10. Electric oven: preheat with a pizza stone at 250°C / 480°F (static or conventional) for at least 30 minutes. Spread sauce almost to the edges on the stretched base, slide onto the stone and parbake 2–3 minutes until the base sets and is lightly golden underneath. Add grated Pecorino Romano and mozzarella cubes, drizzle with EVOO, and bake 1–2 minutes more until the cheese melts and the crust is cr
11. Pizza oven: preheat to 320–350°C / 610–660°F. Spread sauce almost to the edges, drizzle EVOO around the crust, and parbake about 2 minutes, turning every 30–40 seconds. When the base is crisp and golden, add Pecorino Romano, mozzarella and a light drizzle of EVOO, then bake about 3 minutes in total, turning as needed, until the crust is golden and the cheese has melted.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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CheeseMozzarella cheesePecorino cheesePassataSemolina