Authentic High Hydration Roman Pizza

This is my recipe for an authentic roman PIZZA A TAGLIO (pizza by-the-cut). It uses a high hydration 24 hrs proofing method for a light crust, that doesn't sit on your stomach for hours (means you can eat more without feeling guilty!
EASY. TASTY. CRUNCHY. Follow the recipe, you can't go wrong with this fool proof method. Always bake the pizzas in the lowest rack of your oven.

No dough mixer? NO KNEAD guys, I have just made a new video for you!
   • Authentic No Knead Roman Pizza  

I offer personalised courses on PIZZA baking. Email me for more info at [email protected] Thanks!

For a 30*40 Pizza Pan (to add in this sequence)

330 gr FLOUR (High Gluten - 14% Protein - link below)
200 gr WATER (room temp 70-75F)
0.5 gr DRY YEAST
5 gr HONEY
8 gr SALT
60 gr SECOND WATER (to add slowly when the dough is already formed)

Any toppings you prefer.

For the WHITE pizza: bake it for 12 min first, then add the toppings and return to oven for 5 min more.

For the RED pizza: bake it for 12 min with tomato sauce on top, then add toppings and return to oven for another 5 min (or until the mozzarella is fully melted. Not brown, just melted.)

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#pizzadough #romanpizza #milezerokitchen