Sicilian Pizza

Thick-crust, rectangular pizza with a fluffy, spongy texture

ItalianBaking

Scale recipe

Roman Style Pizza Dough 🌾

Traditional Roman-style pizza dough, known for its crispy yet airy texture, made with a high-hydration formula and long fermentation.

RomanHigh HydrationCrispy Crust

1

Dissolve the yeast in cold water and let it sit for 5 minutes.
2

In a large bowl, mix the flour and salt.
3

Slowly add the yeast mixture to the flour while mixing.
4

Once combined, add the olive oil and mix until incorporated.
5

Knead the dough using the stretch-and-fold method for about 5 minutes.
6

Cover the bowl and let the dough rest at room temperature for 1 hour.
7

Transfer the dough to the fridge and let it ferment for 24–48 hours.
8

Remove from the fridge and let it come to room temperature for 2 hours before shaping.
9

Divide into portions, stretch, and bake.

Classic combination of tomato sauce, mozzarella, and fresh basil

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