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Rome Style Thin and Crispy Pizza
Recipe

7 INGREDIENTS • 9 STEPS • 8HRS 11MINS

Rome Style Thin and Crispy Pizza

Thin and crispy pizza crust, just like the one they serve in Rome!
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Rome Style Thin and Crispy Pizza
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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
1/4 tsp
Fresh Yeast
or 0.5 g Active Dry Yeast
Dough
Spelt Flour
2/3 cup
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
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 (1/4 tsp) 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 (1/4 tsp) 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
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Dairy-Free
Comfort Food
Shellfish-Free
Vegan
Vegetarian
Italian
Pizza
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