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Rome Style Thin and Crispy Pizza

7 INGREDIENTS • 9 STEPS • 8HRS 11MINS

Rome Style Thin and Crispy Pizza

Recipe
Thin and crispy pizza crust, just like the one they serve in Rome!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Thin and crispy pizza crust, just like the one they serve in Rome!
8HRS 11MINS
Total Time
$2.16
Cost Per Serving
Ingredients
Servings
1
us / metric
Poolish
Water
2 oz
Water, room temperature
Type 0 Flour
1/3 cup
Type 0 Flour
Fresh Yeast
as needed
Fresh Yeast
or 0.5 g Active Dry Yeast
Dough
Type 0 Flour
1 1/4 cups
Type 0 Flour
Water
5 oz
Water, room temperature
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1013
Fat
1.3 g
Protein
32.9 g
Carbs
202.1 g
Love This Recipe?
Add to plan
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Rome Style Thin and Crispy Pizza
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a bowl using a fork mix together the Water (2 oz), Type 0 Flour (1/3 cup), and Fresh Yeast (as needed) to make the poolish. Cover with plastic wrap and let it rest until it gets all bubbling. Time will depend on your room temperature, but around 4-5 hours should be enough.
step 1 In a bowl using a fork mix together the Water (2 oz), Type 0 Flour (1/3 cup), and Fresh Yeast (as needed) to make the poolish. Cover with plastic wrap and let it rest until it gets all bubbling. Time will depend on your room temperature, but around 4-5 hours should be enough.
step 2
In a larger bowl dissolve poolish in Water (5 oz), add the remaining Type 0 Flour (1 1/4 cups), Spelt Flour (2/3 cup), Salt (1 tsp), and using a fork mix the ingredients together. Try to make movements that from the outside of the bowl, bring the dough toward the inside.
step 2 In a larger bowl dissolve poolish in Water (5 oz), add the remaining Type 0 Flour (1 1/4 cups), Spelt Flour (2/3 cup), Salt (1 tsp), and using a fork mix the ingredients together. Try to make movements that from the outside of the bowl, bring the dough toward the inside.
step 3
Flip the dough onto a wet surface (just spray some water) and with wet hands do 3 rounds of slap and fold (each time just do 3 folds, no more), allowing the dough to rest for 20 minutes between each round.
step 3 Flip the dough onto a wet surface (just spray some water) and with wet hands do 3 rounds of slap and fold (each time just do 3 folds, no more), allowing the dough to rest for 20 minutes between each round.
step 4
Transfer the dough into a large bowl, cover with plastic wrap and place it in your fridge for 24 hours.
step 5
After this time has passed, the dough will have tripled in volume. Take it out of the fridge and let it stand at room temperature for 3-4 hours.
step 5 After this time has passed, the dough will have tripled in volume. Take it out of the fridge and let it stand at room temperature for 3-4 hours.
step 6
Next, trasfter it onto a floured surface, sprinkle some flour also on top and with gentle movement from the center towards the edges, spread it into a thin round shape. Dress it as you like.
step 6 Next, trasfter it onto a floured surface, sprinkle some flour also on top and with gentle movement from the center towards the edges, spread it into a thin round shape. Dress it as you like.
step 7
Preheat your oven to 450 degrees F (230 degrees C).
step 8
Bake it in a preheated oven at 475 degrees F (250 degrees C) for 8-10 minutes, then slightly open the door of your oven and keep cooking for 3-5 more minutes, allowing the crust to dry up a bit.
step 9
Your pizza is ready! Thin and crispy just like the one in Rome!
step 9 Your pizza is ready! Thin and crispy just like the one in Rome!
Tags
Dairy-Free
Lunch
Date Night
Shellfish-Free
Dinner
Vegan
Vegetarian
Italian
Pizza
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