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Italian·Main Course

High-Hydration Roman-style Pizza

A streamlined take on the Italian classic, this pizza features a high-hydration dough (80% water-to-flour ratio) and a 48-hour cold ferment to produce a feather-light, airy crumb with a signature crispy bottom and edges.

Prep

40m

Cook

30m

Total

2950m

Serves

4

Method

  1. 01

    In a large bowl, combine the flour, yeast, and water. Stir with a wooden spoon until a shaggy dough forms. Add the salt and a generous splash of olive oil, then continue stirring for 2-3 minutes until the dough is smooth but very wet and sticky.

    Step 1
    Watch · 0:26
  2. 02

    Cover the bowl and let the dough rest for 15 minutes. With wet fingers, perform a series of 10-12 'stretch and folds' by pulling the edge of the dough over the center while rotating the bowl. Repeat this resting and folding process three times total, until the dough is elastic and smooth.

    Step 2
    Watch · 1:36
  3. 03

    Transfer the dough to an olive oil-greased airtight container. Drizzle the top with a little more oil, cover, and refrigerate for 24 hours until doubled in size.

    Step 3
    Watch · 2:38
  4. 04

    Turn the cold dough onto a work surface with damp hands. Perform a final set of folds to build structure, shape it into a smooth ball, and place it into a greased baking dish. Brush with olive oil, cover, and ferment in the fridge for another 24 hours.

    Step 4
    Watch · 3:35
  5. 05

    Take the dough out of the fridge and let it sit at room temperature for 1 hour. Transfer to a well-oiled baking sheet and use oiled fingertips to perform the 'poca poca' technique, dimpling and stretching the dough into a rectangular shape. Drizzle with olive oil and par-bake at 500°F (260°C) for about 15 minutes until golden brown.

    Step 5
    Watch · 5:15
  6. 06

    Let the par-baked crust cool to room temperature on a rack. Once cooled, transfer back to a baking sheet and top with pizza sauce, the mozzarella-jack blend, cooked sausage, sautéed vegetables, and a final dusting of Parmesan. Bake again at 500°F (260°C) for 15 minutes or until the edges are crispy and the cheese is bubbly.

    Step 6
    Watch · 6:45
  7. 07

    Transfer the finished pizza to a cooling rack and let rest for 10-15 minutes. Use kitchen scissors to cut the pizza into squares or rectangles to preserve the airy crumb structure before serving.

    Step 7
    Watch · 8:11

From Chef John

  • “One of the secrets to Roman style pizza is a high hydration dough.”
  • “I know you wanted pizza like two days ago, but trust me, it's going to be so worth it.”
  • “No pizza cutters for a Roman style pizza—you've got to use scissors. That is just what's done.”