Rome, Lazio
Roman dough, 57% hydration
Marc Vetri’s Roman dough is the one we use over and over. If you have little ones, make it together. They love getting their hands in the flour and dough, and making a giant mess.
Makes
About 5 pizzas
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Help weigh the ingredients and ball up the dough. A grown-up handles the mixer.
Ingredients
00 flour: 680 g
Cold water, about 55 degrees F: 385 g
Active dry yeast: 3 g
Sugar: 30 g
Olive oil: 54 g
Sea salt: 15 g
Method
Put the flour, water, sugar and oil in the stand mixer bowl. Add the yeast on top and mix on low for 4 minutes.
Scrape the bowl and mix on medium-low for another 4 minutes. Add the salt and mix 2 to 3 minutes more.
Finger test: press the dough. It should spring back.
Ball it into 220 to 230 g pieces and let them ferment in the fridge for 72 hours.
Take the balls out 2 hours before shaping so they come to room temperature.
Stretch each ball by hand, add your toppings and bake (see Good to know).
Good to know
We cook this dough in our Ooni pizza oven. For a home oven, try our 72-hour NY-style dough on a Baking Steel.
