High Hydration Roman-Style Pizza Dough with Margherita Topping

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

1. 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

2. 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

3. First Cold Rest

   Cover the bowl with plastic wrap or a lid and place in the refrigerator for 45 minutes.

   Time: PT45M

4. 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

5. Second Cold Rest

   Cover again and refrigerate for another 45 minutes.

   Time: PT45M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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