High Hydration Roman-Style Pizza Dough with Margherita Topping
High Hydration Roman-Style Pizza Dough with Margherita Topping is a medium Italian recipe that serves 4. 890 calories per serving. Recipe by La pizza fatta a mano - Luigi Schifano on YouTube.
Prep: 4 hrs 30 min | Cook: 48 min | Total: 5 hrs 48 min
Cost: $5.92 total, $1.48 per serving
Ingredients
- 800 g Strong Bread Flour (high protein, W 300‑340, sifted)
- 640 g Cold Water (straight from the refrigerator)
- 20 g Salt (fine sea salt)
- 16 g Olive Oil (extra virgin, for dough)
- 5 g Fresh Yeast (crumbled, refrigerated)
- 200 g Canned Peeled Tomatoes (passed through a food mill, not blended)
- 200 g Mozzarella Cheese (fresh, sliced)
- 10 g Fresh Basil Leaves (whole leaves for garnish)
- 5 g Olive Oil (for topping) (drizzled on sauce)
Instructions
Dissolve Yeast and Salt in Cold Water
Crumble 5 g fresh yeast into a measuring cup, add 640 g cold water and stir until dissolved. Sprinkle 20 g salt over the water and stir briefly – do not let the salt sit more than 12 minutes.
Time: PT5M
Incorporate Flour and Oil
Place 800 g flour in the mixing bowl, make a well, pour the yeast‑water mixture and 16 g olive oil into the well. Using a wooden spoon, mix until all flour is hydrated, scraping the bowl sides and bottom occasionally.
Time: PT5M
First Cold Rest
Cover the bowl with plastic wrap or a lid and place in the refrigerator for 45 minutes.
Time: PT45M
First Stretch‑Fold Series
Remove the bowl, lightly flour your hands, and perform 23 stretch‑folds: pull a portion of dough from the edge, fold it into the center, rotate the bowl and repeat.
Time: PT10M
Second Cold Rest
Cover again and refrigerate for another 45 minutes.
Time: PT45M
Third Short Rest and Bench Rest
After the second rest, perform a quick 1‑minute stretch‑fold, then let the dough rest on the bench for 5 minutes. Lightly oil the work surface.
Time: PT6M
Form the First Dough Ball
Using oiled hands, gather the dough into a tight ball, performing 3‑4 gentle folds to seal the surface.
Time: PT5M
Bulk Fermentation at Room Temperature
Place the ball in a lightly oiled container, cover, and let it double in size at about 20 °C for 2.5 hours (2‑3 hours depending on ambient temperature).
Time: PT150M
Temperature: 20°C
Divide and Shape Two Panetti
Weigh the dough (≈1460 g total) and divide into two equal pieces of about 730 g each. Shape each piece into a tight ball with 3‑4 folds and place each into its own oiled 30 × 40 cm pan.
Time: PT5M
Final Proof
Cover the pans and let the dough rise at room temperature until it has roughly doubled (about 2‑3 hours).
Time: PT150M
Temperature: 20°C
Preheat Oven
Set the oven to its maximum temperature (≈250 °C / 482 °F) with a convection setting and preheat for 30 minutes. Place a baking stone or the empty pan on the lower rack.
Time: PT30M
Temperature: 250°C
Stretch the Dough in the Pan
Generously dust the work surface with semolina. Turn the dough out onto the semolina, gently stretch from the edges inward, then flip onto the pan, letting the bottom touch the surface. Finish shaping directly in the pan, keeping the edges slightly thinner.
Time: PT5M
Add Sauce and Olive Oil
Spread the 200 g tomato puree evenly over the dough, leaving a small border. Drizzle 5 g olive oil over the sauce.
Time: PT3M
First Bake – Bottom Phase
Slide the pan onto the lower rack and bake for 12 minutes. Do not open the oven before the 10‑minute mark.
Time: PT12M
Temperature: 250°C
Add Mozzarella and Finish Baking
Remove the pan, scatter the sliced mozzarella evenly, then return the pan to the upper rack. Bake an additional 6 minutes until the cheese melts and bubbles.
Time: PT6M
Temperature: 250°C
Rest and Garnish
Transfer the pizza to a cooling rack or grill grate for 3‑4 minutes. Garnish with fresh basil leaves and a final drizzle of olive oil.
Time: PT4M
Nutrition Facts
- Calories
- 890
- Protein
- 30 g
- Carbohydrates
- 100 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Milk (dairy)
Ingredient Substitutions
- Instead of Strong Bread Flour: Bread flour, Tipo 00 flour with added gluten
- Instead of Cold Water: Ice water
- Instead of Salt: Kosher salt (adjust weight)
- Instead of Olive Oil: Vegetable oil
- Instead of Fresh Yeast: Active dry yeast (2.5 g)
- Instead of Canned Peeled Tomatoes: San Marzano crushed tomatoes
- Instead of Mozzarella Cheese: Low‑moisture mozzarella, Vegan mozzarella
- Instead of Fresh Basil Leaves: Dried basil (use sparingly)
- Instead of Olive Oil (for topping): Extra virgin olive oil
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Wooden Spoon
- Plastic Wrap or Bowl Lid
- Refrigerator
- Clean Work Surface
- 30 × 40 cm Pizza Pan or Baking Sheet
- Oven
- Pizza Peel or Large Spatula (optional)
- Food Mill (or hand‑mash) (optional)
Critical Steps — Do Not Skip
- Mix until no dry flour remains (Step 2).
- First cold rest of 45 minutes (Step 3).
- Perform the 23 stretch‑folds correctly (Step 4).
- Maintain dough temperature low with cold water and refrigeration.
- Allow the dough to double during bulk fermentation (Step 8).
- Preheat oven to 250 °C and bake the bottom before adding cheese (Steps 11‑14).
- Check bottom color before adding mozzarella to avoid undercooking.
Chef Tips from the Video
- Cold water and a cold fermentation slow down yeast activity, giving the gluten more time to develop without over‑proofing.
- A high‑protein flour (W 300‑340) can absorb 80 % hydration without becoming unmanageable.
- Using semolina on the surface adds a subtle crunch and prevents sticking without the need for extra flour.
- If you lack a convection oven, set a regular oven to its highest temperature and use a pizza stone to mimic the heat intensity.
Troubleshooting
Dough is excessively sticky and impossible to handle.
Ensure you used strong flour with high protein and kept the water cold. Lightly oil your hands and work surface instead of adding more flour, which can make the crust dense.
Pizza does not rise enough during proof.
Check that the fresh yeast is still active; if older, increase the amount to 7 g. Keep the proofing environment around 20‑22 °C and avoid drafts.
Bottom of the pizza remains pale and soggy.
Preheat the oven thoroughly and bake the bottom first on the lower rack. Use semolina on the work surface and avoid excess sauce.
Cheese burns before the crust is fully cooked.
Add the mozzarella after the first 10‑12 minutes of baking and finish on the upper rack for a shorter time.
Storage
Refrigerator: Unbaked dough balls can be kept in the fridge for up to 72 hours, tightly sealed with a thin layer of oil.
Freezer: Freeze dough balls wrapped in plastic and a freezer bag for up to 1 month. Thaw overnight in the fridge before final proof.
Room temperature: Baked pizza can sit at room temperature for up to 2 hours; reheat in a hot oven if needed.
Make-Ahead Tips
- Prepare the dough up to the final proof stage and freeze the shaped panetti; bake directly from frozen, adding 2‑3 minutes to the bake time.
- The sauce can be made a day ahead and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of Roman‑style pizza in Italian cuisine?
Roman‑style pizza, known as "pizza al taglio" or "pizza in teglia," originated in Rome as a street‑food snack sold by pizzerie in rectangular trays. It is characterized by a thin, crispy base and a soft, airy interior, reflecting the Roman preference for a light crust that can be eaten on the go.
What are the traditional regional variations of pizza al teglia in Italy?
In Rome the classic version is a simple Margherita with tomato, mozzarella, and basil. In other regions, toppings may include potatoes, zucchini, or anchovies, and the dough may be slightly thicker in Naples or thinner in Lazio, but the rectangular pan remains a hallmark of the Roman style.
How is a traditional Roman‑style pizza served in its native culture?
Traditionally the pizza is cut into square or rectangular slices and served hot directly from the pan, often with a drizzle of extra‑virgin olive oil and fresh basil. It is commonly eaten as a quick lunch or snack, sometimes accompanied by a glass of wine or soft drink.
During which Italian celebrations or occasions is pizza al teglia commonly enjoyed?
Pizza al teglia is a staple at casual gatherings, street festivals, and family get‑togethers in Rome. It is especially popular during summer street markets and as a late‑night snack after aperitivo gatherings.
What makes this high‑hydration Roman pizza dough special in Italian cuisine?
The 80 % hydration creates a light, airy crumb while the strong flour provides structure. Combined with cold fermentation, the dough develops flavor without excessive gluten tightening, resulting in a crust that is crisp on the bottom yet soft inside – a hallmark of authentic Roman pizza.
What are the authentic traditional ingredients for Roman‑style pizza dough versus acceptable substitutes?
Authentic dough uses strong bread flour (W 300‑340), cold water, fresh yeast, salt, and a small amount of olive oil. Acceptable substitutes include Tipo 00 flour with added gluten, active dry yeast (half the weight), and vegetable oil if olive oil is unavailable.
What other Italian dishes pair well with this Roman‑style Margherita pizza?
A simple arugula salad with lemon vinaigrette, a glass of crisp Italian white wine such as Frascati, or a classic antipasto of cured meats and olives complement the light, airy pizza beautifully.
What are the most common mistakes to avoid when making this high‑hydration Roman pizza dough at home?
Common errors include using low‑protein flour, skipping the cold water step, over‑mixing which can over‑develop gluten, and not allowing enough cold rests. Each mistake can lead to a sticky, dense dough that is hard to shape.
Why does this recipe use a short stretch‑fold technique instead of a long knead?
Short stretch‑folds develop gluten gradually while keeping the dough temperature low, which is essential for high‑hydration doughs. A long knead would generate heat, making the dough too slack and difficult to handle.
Can I make the dough ahead of time and how should I store it before baking?
Yes, you can prepare the dough up to the final proof, then keep the shaped panetti in the refrigerator for up to 72 hours or freeze them for up to one month. Thaw frozen dough overnight in the fridge and let it come to room temperature before baking.
What does the YouTube channel La pizza fatta a mano – Luigi Schifano specialize in?
The YouTube channel La pizza fatta a mano – Luigi Schifano specializes in authentic Italian pizza making, focusing on hand‑crafted dough techniques, high‑hydration recipes, and detailed step‑by‑step tutorials for home cooks.
How does the YouTube channel La pizza fatta a mano – Luigi Schifano's approach to Italian pizza differ from other pizza channels?
Luigi Schifano emphasizes low‑temperature, hand‑mixed dough with minimal equipment, using scientific explanations of hydration and gluten development. Unlike many channels that rely on stand mixers, he demonstrates fully manual methods that keep the process simple and accessible.
Last updated: August 20, 2026
