A light Roman-style oval base with a crisp shell and open crumb.
A highly hydrated dough inspired by Roman pinsa, often using mixed flours and a long fermentation.
Make this when you want a pizza option with a clear purpose: a light roman-style oval base with a crisp shell and open crumb. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Artisan toppings, mortadella, burrata, tomatoes, greens and mushrooms.
Mix the flour and salt in a wide bowl, then stir the yeast into the water. Pour the water into the flour and mix until no dry patches remain.
Rest the rough dough for 10 minutes, then knead for 8–10 minutes until smoother and elastic.
Place in a lightly oiled bowl, cover and prove until doubled, usually 60–90 minutes at room temperature.
Divide into dough balls, cover and rest for 20 minutes before stretching.
Dimple the dough into an oiled tray, add toppings lightly and bake until the bottom is crisp and the crumb feels airy.
Use these variations to match the dish, season, occasion or texture you want.
Use classic tomato sauce, mozzarella and basil for a simple benchmark pizza.
Use white sauce, mushrooms, herbs and parmesan for a richer restaurant-style build.
Use a sturdier bake with pepperoni, sausage, bacon or nduja, keeping toppings thin.
Use roasted vegetables, pesto, goats cheese, olives, herbs or lemon after baking.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
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