Roman Pizza

Ingredients

• 1 kg (35 oz)Le 5 Stagioni Ciabatta Romana flour
• 600 ml (2.5 cups)Water
• 7 g (0.2 oz)Dry yeast
• To tasteExtra-virgin olive oil
• 1.5 g (0.1 oz)Dry yeast
• 25 g (0.8 oz)Salt
• 30 g (1 oz)Extra-virgin olive oil
• 340 g (12 oz)Le 5 Stagioni Ciabatta Romana flour
• 430 g (15 oz)Water
• To tasteSemolina flour

Instructions

1. 1

   Mix the biga

   Put 600 ml water and 7 g dry yeast in a mixer and run it for about 30 seconds. Gradually add 1 kg flour, then mix at the lowest speed for 8 minutes, until the dough starts to form and looks dense. The finished dough should be clean.

2. 2

   Chill overnight

   Coat a plastic container with extra-virgin olive oil so the dough will not stick, then put the dough inside and cover the container with cling film. Make the container airtight, mark the dough's starting level and note the time. Refrigerate for 16–18 hours; do not leave it longer, or it may become acidic.

3. 3

   Check the biga

   Check the biga for excessive acidity; it should not cause a burning sensation in your nostrils.

4. 4

   Mix the refresh

   Put the biga in the mixing bowl with 340 g flour and 1.5 g dry yeast. Mix on low for 8 minutes, until the biga has absorbed the flour.

5. 5

   Add the water

   Gradually pour in half of the 430 ml water, aiming for the centre of the dough so the flour absorbs it evenly. Once it is absorbed, increase the mixer speed and slowly add the remaining water, taking care not to let the dough collapse. The popping sound indicates that it is aerating and coming together.

6. 6

   Finish the dough

   Add 30 g extra-virgin olive oil, followed by 25 g salt. The dough should be very sticky. Leave it in the bowl for 5 minutes.

7. 7

   Rest the dough

   Wet your hands, remove the dough from the bowl and cut it with your hands. Shape it into a cylinder, cover it with cling film and leave it until it has doubled in size.

8. 8

   Weigh the portions

   Put semolina in a rectangular plastic container and set it on a scale, then tare the scale. Cut off a piece of dough weighing 400 g and place it straight into the semolina.

9. 9

   Shape the balls

   Fold each portion until it forms a ball, then turn it over in the semolina so it is fully coated. Cover the container with a lid and leave the dough until it has doubled in size.

10. 10

    Heat the oven

    Heat the oven to 295°C. Alternatively, use a wood-fired pizza oven, or turn a regular oven as high as it will go and use a pizza stone.

11. 11

    Stretch the dough

    Turn the dough out onto a flat surface dusted with semolina. Stretch it with your fingers and try to remove any bubbles.

12. 12

    Transfer the base

    Lift the dough onto your arm and slap off the excess flour. Turn it over and remove the remaining excess flour, then place it on a peel and adjust its shape.

13. 13

    Bake and serve

    Drizzle extra-virgin olive oil over the dough and bake for about 15 minutes. Part-bake the base, then add toppings of your choice. Cut it into slices, or split it open and fill it with toppings like a panino.

What is Roman pizza?

Pizza in pala is a Roman-style pizza associated with street food and baking on a long, shovel-like peel. It is often made with an airy interior and a crisp, substantial crust.

This version builds flavour and structure with a biga, a pre-fermented dough, followed by a second mixing stage. The long rest and hot bake are central to its texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 25g protein, 158g carbs, 5g fat.

Most of the carbohydrates and much of the protein come from the flour, while the olive oil supplies most of the fat; the salt is the main source of sodium. Balance a slice with a generous serving of vegetables or salad. Nutrition is approximate because the first olive-oil quantity and semolina amount are not specified.

Why use a biga?

First dough: the biga combines flour, water and yeast, then ferments in the refrigerator for 16–18 hours. The recipe cautions against extending that rest beyond 18 hours because the dough can become acidic.

Refresh: more flour, yeast and water are mixed into the biga, with oil and salt added later. This staged process makes the dough handling demanding, so follow the order and give it time.

Handling sticky dough

Water: add it gradually, first at low speed and then more slowly after increasing the mixer speed. Adding it in the centre helps the flour absorb it, while steady mixing helps prevent the dough from collapsing.

Hands: the dough is meant to be very sticky, so wet your hands before removing and dividing it. Avoid trying to knead in extra flour, which would change the dough as written.

Shaping and semolina

Portions: the method specifies 400 g pieces, folded into balls. Weighing them keeps the portions consistent and makes them easier to manage.

Coating: semolina helps the dough move from its container to the work surface and peel. Use enough to coat the dough, then brush or slap off the excess before baking.

Stretching the base

Stretch the dough with your fingers on a semolina-dusted surface, working gently so the base keeps its shape. The method asks you to remove bubbles before lifting it.

Once it is on your arm, shake or slap away loose semolina on both sides. Move the base to the peel and make any final adjustments to its shape there.

Getting the bake right

The recipe gives 295°C and about 15 minutes for baking, with a pizza stone as an option in a home oven. If your oven cannot reach 295°C, set it to its highest temperature and use the stone as directed.

The method calls for a pre-bake before adding toppings. It does not give a specific topping list or a second baking time, so follow the doneness of your chosen toppings when finishing the pizza.

Serving ideas

Cut the baked pizza into slices for sharing, as the method suggests. A crisp base pairs well with a simple salad or vegetables alongside.

For a more portable meal, the recipe also suggests cutting the pizza open and adding toppings inside, much like a panino.

Recipe notes & tips

• Mark the biga's starting level on its container so you can compare its rise after chilling.
• Keep the biga refrigerated for 16–18 hours and avoid extending the rest beyond the recipe's limit.
• Wet your hands before handling the sticky dough to make dividing it easier.
• Add the refresh water gradually, waiting for each addition to absorb before continuing.
• Use a peel to transfer the stretched base into the hot oven.
• Remove excess semolina before baking so loose flour does not cover the crust.

Variations

• Choose your toppings: add your preferred toppings after the pre-bake, as the method directs.
• Make it a panino: split the baked pizza and fill it with toppings.
• Use a pizza stone: heat it in a regular oven set as high as possible.
• Try a wood-fired oven: use it instead of the regular oven for baking.

Common mistakes to avoid

• Over-fermenting the biga: keep it to 16–18 hours in the refrigerator to avoid the acidity noted in the recipe.
• Adding water too quickly: pour it in gradually so the dough has time to absorb it.
• Letting the dough collapse: increase the mixer speed carefully and add the remaining water slowly.
• Using dry hands: wet them before removing and cutting the sticky dough.
• Leaving excess semolina on the base: slap off the loose flour before placing the pizza on the peel.
• Adding toppings before the pre-bake: bake the base first, then add the toppings.

How to store

Cool leftover baked pizza and refrigerate it in an airtight container for up to 3 days. Reheat in a hot oven or in a covered pan until warmed through; the crust may soften during storage.

Frequently asked questions