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Our favourite Roman style pizza dough
EMIKO DAVIES24Ingredients
40Minutes
640Calories
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Ingredients
US|METRIC
11 SERVINGS
- 900 mL tap water (lukewarm, or try 650 ml water and 250 ml of dry white wine)
- 3 grams fresh yeast (about a hazelnut sized pinch; you can also use dry yeast, just use a tiny pinch!)
- 1 kg flour (organic farro, tipo 1 if you can, sifted)
- 500 grams wheat flour (organic, tipo 00, sifted)
- 30 grams fine sea salt (about 2 scant tablespoons)
- olive oil (a good drizzle of, plus some for greasing the bowl)
- flour (extra, either type for dusting)
- 2 Tbsp. tomato passata (seasoned with salt for each pizza)
- 80 grams mozzarella (for each pizza, torn or sliced)
- olive oil (Splash of)
- fresh basil leaves (to add after cooking)
- 1/2 artichoke (for each pizza, prepared this way)
- 1/2 lemon (for the artichokes, 1/2 lemon to squeeze over the pizza after cooking)
- 4 slices prosciutto (arrosto, this is roast ham, you can also use prosciutto crudo; I would suggest putting it on after the pizza comes out of the oven per pizza)
- 40 grams mozzarella (or a few dollops of fresh stracchino, torn per pizza)
- 30 grams shaved Parmesan (per pizza)
- olive oil (Splash of)
- 1/2 lemon (organic, thinly sliced, per pizza)
- 80 grams mozzarella (for each pizza, torn or sliced)
- 6 anchovy fillets (per pizza)
- parsley
- fresh mint
- olive oil (splash of)
- chilli (some dried or fresh, finely chopped, optional)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1320mg55% |
| Potassium390mg11% |
| Protein23g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate107g36% |
| Dietary Fiber9g36% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium20% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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