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Roman Pizza Dough

Makes One (1) 18"x13" Half Sheet Pizza


550°F - 600°F

cook time

15mins to 20mins


500g (generous 4 cups) Manitoba Type 0 Flour or High Protein Bread Flour
350g (scant 1 1/2 cups) warm water
20g (1 TBSP and 1 tsp) Extra virgin olive oil
12g fresh yeast or 4g active dry yeast
10g (2 1/2 tsps) salt

In a large mixing bowl, add the water and yeast. If using fresh yeast, mix well. If using active dry yeast, let bloom. Then add flour and mix with a spatula. When the flour has absorbed the water, add the salt and mix. Then drizzle in the olive oil and mix well.
Turn dough out onto a floured work surface. Take the upper part of the dough and fold over onto the bottom third of the dough. Then take the left side and fold on top of the first fold. Take the right side and fold on top of the left fold. Lastly, fold the dough over onto the bottom part.
Turn the dough 90° and repeat. Keep doing this about 20-30 times. This dough doesn’t need kneading - only a series of turns to maintain the delicateness of the final product. The dough will be sticky and shaggy. Don't worry, the next series of folds will strengthen the dough.
Once done, place dough in an oiled bowl, cover, and let rest for 15 minutes.
When the 15 minutes have elapsed, turn dough out onto a floured surface. With your hands, stretch the dough gently until you have a rough rectangle. Take the upper left and bottom left corners and fold a third of the dough into the center. Repeat with the right corners. Then roll the dough towards you. Place back into the oiled container, cover, and rest for 15 minutes. Repeat this 3 more times.
After the final turn, you'll notice that the dough is stronger, and more elastic. Place back into the container and cover tightly, refrigerate for 24 hours.
Fire up your Cru oven and build a nice, hot fire.
Take the dough out of the fridge and let it rest for 1 hour at room temperature.
Oil your sheet pan.
When you're ready to cook, turn the dough out onto a well floured surface. Sprinkle more flour onto the dough's surface. Using your fingers, press lightly on the top of the dough to spread it out. Keep doing this gently until the dough is roughly the size of the sheet pan.
To transfer the dough onto the pan, place your right forearm across the dough, then gently take the left bottom corner and place the dough onto your forearm. Take your other forearm to support the rest of the dough and gently place into the sheet pan. Once in the sheet pan, make sure the dough covers the entire surface, gently stretching it to do so.
You can top with your toppings of choice then cook in the Cru oven for 15 minutes, checking the bottom for doneness. 
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