Roman Pizza Dough Recipe

Homemade Roman Thin Crust Pizza Dough Recipe

Classic and Traditional Homemade Roman Pizza Dough Recipe

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Homemade Roman pizza dough with Molino Caputo tipo 00 & Moretti Semolina flour from Paggi Pazzo

Homemade Roman Pizza Dough Recipe
Published: May 13th, 2018

Prep time: 30 min
Total time: 3 hour 30 min
Yield: 4 pizza doughs
Calories per serving: 366
Fat per serving: 10g


  • 1 3/4 cups Molino Caputo tipo 00 flour
  • 1 3/4 cups Moretti Semolina flour
  • 2 teaspoons salt
  • 1 teaspoon yeast
  • 1 cup water
  • 2 tablespoons olive oil

Cooking Directions

    1. In order to make dough, heat water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
    2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
    3. Add Molino Caputo tipo 00 & Moretti Semolina flour to bowl and mix together well. Then add water with the yeast, olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance (add more water or olive oil if dough is not sticking)
    4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 4-6 hours
    5. Shape and kneed dough lightly (less kneeding and touching with Roman style dough) into round balls (you can freeze what you do not plan to use)
    6. Ready to be rolled and prepared for pizza cooking

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