Making the Pizza Dough

• Add the flour, salt, and dry yeast into the bowl of your stand mixer and give everything a quick mix to combine evenly.
• With the mixer running on medium speed, slowly pour in the water a little at a time. Once some of the water has mixed through, add 4–5 tablespoons of EVOO, then continue adding the remaining water. Increase the speed slightly and mix until the dough becomes smooth, soft, and fully combined, about 5 minutes in total.
• Transfer the dough onto a clean bench and knead it with the palms of your hands for a few minutes. To reinforce the dough further, use a gentle slap-and-fold technique by lifting the dough, lightly slapping it onto the bench, then pushing it forward and back using the heel of your hand. Continue until the dough feels elastic and the surface becomes smooth.
• Shape it into a ball by gently tucking the dough underneath itself while rotating it. Keep folding the edges underneath until the top looks round, tight, and smooth.
• Cover the dough using an upside-down bowl or a clean kitchen towel and leave it to rest at room temperature for 20–30 minutes.
• Now it’s time to choose your fermentation path.

A) Cold Fermentation (Best Flavor + More Flexible Timing)

• After the initial 30-minute rest, transfer the dough into a large bowl and cover it tightly with plastic wrap. Place it in the fridge and leave it to ferment for 16–24 hours.
• Once chilled, remove the dough from the fridge, divide it into portions, and shape each one into a smooth dough ball. Cover them again and let them rest at room temperature for about 1 hour before stretching and making your pizzas.

B) Same-Day Dough (Room Temperature)

• Leave the covered dough at room temperature for at least 6 hours, or until it has noticeably grown in size and become light and airy.
• Once ready, divide the dough into portions and shape each one into a smooth dough ball. Place them into pizza trays or containers, making sure they are covered well, then leave them to rest for another 1 hour before stretching.

Making Pizza Dough Balls

• Prepare individual plastic containers for each dough ball and drizzle 1–2 teaspoons of EVOO into each one. If you are using a pizza tray instead, there is no need to add oil.
• Using a pastry scraper, divide the dough into 180g / 6.3oz portions.
• To shape the dough balls, hold one portion in your hand with four fingers tucked underneath and your thumb free. Use your other hand to gently fold the edges of the dough underneath itself while rotating it as you go. Continue until the top becomes smooth and tight.
• Rub the sides gently to close the bottom seam, then tuck it underneath neatly to help hold the shape.
• Place each dough ball into its container or onto the tray, cover well, and leave them to rest at room temperature for 1 hour before stretching.

Making the Sauce

• Prepare the tomato sauce in a bowl using either passata or peeled tomatoes blended until smooth.
• Add 1 tablespoon of salt and mix well. Season with pepper if you like or leave without.

Stretching the Pizza

• Dust your workbench with flour or fine semolina.
• Place one dough ball onto the surface and begin pressing gently with your fingertips, working from the edges toward the centre. Unlike Neapolitan pizza, you are not trying to create a huge airy rim here, so keep the pressure even across the dough. Flip it over and repeat on the other side.
• To stretch it further, lightly place your palms over the dough and gently push outward while rotating as you go. The goal is a thin, even base that will crisp up beautifully in the oven.
• Once the dough starts widening, lift it onto your knuckles and rotate it slowly, letting gravity naturally stretch it thinner. If you feel confident, you can even toss it lightly from hand to hand.
• Want the easiest method? Use a rolling pin to flatten the dough into an ultra-thin Roman-style base.

Cooking the Pizza

Using Electric Oven (with Pizza Stone)

• Preheat your oven with the pizza stone inside at 250°C / 480°F using static or conventional mode. Let the stone heat for at least 30 minutes so it becomes properly hot.
• Transfer the stretched pizza onto a pizza peel and spread the tomato sauce evenly across the surface, almost right to the edges. Give the peel a gentle shake to make sure the dough moves freely and is not sticking.
• Slide the pizza onto the hot stone and parbake for 2–3 minutes, or until the base starts to set and turns lightly golden underneath. If it still looks pale, leave it for another minute.
• Remove the pizza and add your toppings. I used grated Pecorino Romano and cubes of mozzarella for the perfect balance of salty, creamy, and crispy.
• Finish with a drizzle of EVOO, then return the pizza to the oven for another 1–2 minutes until the cheese melts beautifully and the crust becomes crisp and golden.

Using Pizza Oven

• Preheat the oven to 320–350°C / 610–660°F.
• Transfer the stretched dough onto a pizza peel and spread the tomato sauce evenly across the surface, almost all the way to the edges. Drizzle a little EVOO around the crust to help create that signature Roman crunch and beautiful golden colour.
• Place the pizza into the oven and parbake for about 2 minutes, rotating it every 30–40 seconds so it cooks evenly on all sides.
• Once the base is crisp and golden brown, remove the pizza and add grated Pecorino Romano, mozzarella cubes, and another light drizzle of EVOO.
• Return it to the oven and continue cooking for a total of around 3 minutes, rotating as needed until the crust is beautifully golden and the cheese has melted perfectly.