Roman Pizza (100% Semolina)

Roman Pizza is a traditional Italian style of pizza originating from Rome. It is characterized by its long, rectangular shape and a light, airy, and crispy crust. The dough is typically made with a high-hydration, long-fermentation process, which gives it its distinctive texture and flavor. After being topped with various ingredients, it is baked at a high temperature, often in a wood-fired oven, to achieve a perfectly crispy base and a slightly chewy interior. Roman Pizza is often served in large slices or strips, making it perfect for sharing.

Today, I want you to improvise and make Roman Pizza using 100% semolina flour. This twist will give the crust a unique flavor and texture, adding a delightful crispiness and a slightly nutty taste that complements the traditional toppings beautifully. Let’s dive into this exciting variation and create something deliciously different!

If you are looking for a traditional Roman Pizza made with regular wheat flour, here is the recipe.

Ingredients

Biga

300g semolina flour

150g water

2g fresh yeast or 0.7g dry instant yeast 

Dough

200g semolina flour

150g first water

5g barley malt

100g second water

2g fresh yeast or 0.7g dry instant yeast

12g salt

Directions 

Prepare Biga 

Night Before

• In container add yeast to water, add semolina flour, whisk all together, round in a ball, cover the lid, let ferment at room temp till next morning, (it should become bigger and loose).

Next morning:

• To a bowl of mixer add all biga, barley malt, salt, semolina flour and first water. Knead on low speed of your mixing machine for 6-7 minutes, or KitchenAid on speed 3 for 7-10 minutes until well incorporated.

Notet: dough has to come up together before you’ll start to add second water.

• Slowly start to add second water little by little. Increase the speed of mixer to high and continue mixing for 12-15 minutes.
• If dough seems too loose, make a stop for 1-2 minutes and continue mixing on high speed. 
• Dough has to come up together and clear out sides of the bowl. 
• Spray container with neutral oil to prevent sticking. Transfer the dough in it. Cover the container and let the dough to proof for about 2-3 hours at 76F.
• Perform 2-3 stretches and folds during proofing time.
• Dough has to become puffy but not too big.
• Generously sprinkle work surface with semolina flour.
• Dump the dough from the container onto floured work surface 
• Pinch all floured sides together (sticky dough will remain inside).
• Move the preshaped dough (seam side up) into another tray or container, generously sprinkled with semolina flour.
• Cover the dough and let it proof for 1-2 hours at 76F until it doubles in size and becomes puffy.

Shaping

• Preheat the oven to 500F.
• Generously sprinkle baking tray with flour, set aside.
• Dump the dough on to a well floured surface.
• Shape the dough by pinching your fingers into the dough creating air bubbles (same way as if you would shape focaccia) and try to spread the dough as big as a size of your baking tray. Thickness should be about 1 inch.

• With  floured hands transfer the dough into a tray, tap the dough to release extra semolina, spread the dough around the tray.
• Optional, sprinkle some olive oil, salt and seasoning of your choice on top.
• Bake for 12-15 minutes until golden color.
• Cut Roman Pizza in the middle lengthwise, fill with your favorite toppings, bake for 2 min, to melt the cheese inside and make crust crispy.

Enjoy!

Roman Pizza (100% Semolina)

1853kcal

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Prep 45 minutes mins

Cook 15 minutes mins

Total 17 hours hrs

A unique twist on a classic Italian staple. By using 100% semolina flour and a traditional long-fermented biga, this rectangular pizza delivers an exceptionally crispy base, an airy crumb structure, and a deeply satisfying, nutty flavor profile.

Servings 1 pizza

Cuisine Italian (Roman)

Ingredients

1x2x3x

Biga (Prepare Night Before)

• ▢ 300 g Semolina Flour
• ▢ 150 g Water
• ▢ 0.7 g Dry Instant Yeast (or fresh yeast)

The Dough

• ▢ All of the Biga (from above)
• ▢ 200 g Semolina Flour
• ▢ 5 g Barley malt
• ▢ 150 g First water
• ▢ 100 g Second water
• ▢ 0.7 g Dry Instant Yeast (or fresh yeast)
• ▢ 12 g Salt

Equipment

• ▢
  Large Baking Tray
• ▢
  Stand Mixer (e.g., KitchenAid)
• ▢
  Dough Container with Lid
• ▢
  Kitchen Scale

Method

Prevent Sleep ModePrevent Sleep Mode

Day 1 – Biga Preparation

1. In a tight container, whisk the first portion of yeast into the water. Stir in the semolina flour and mix until a cohesive ball forms. Cover tightly and let ferment at room temperature overnight until it expands and loosens.

Day 2 – Two-Stage Mixing & Bulk Proofing

1. First Mix: To a stand mixer bowl, add all of the overnight biga, barley malt, salt, the extra 200g of semolina flour, and the “first water” (150g).
2. Knead: Knead on low speed (or KitchenAid speed 3) for 7–10 minutes until the dough fully cleans the sides of the bowl and holds together.
3. Bassinate: With the mixer running on high speed, slowly stream in the “second water” (100g) along with the second portion of yeast a little at a time. Mix for 12–15 minutes until smooth and elastic. (Note: If it feels too loose, pause for 1–2 minutes, then resume on high).
4. Bulk Rise: Transfer dough to a lightly oiled container. Cover and proof for 2–3 hours at 76°F, performing 2–3 sets of stretches and folds during this window.

Preshaping & Final Proof

1. Tip the puffy dough onto a surface dusted heavily with semolina. Pinch all the floured edges into the center to shape it loosely.
2. Transfer the dough seam-side up into a tray lined generously with semolina flour. Cover and let proof for 1–2 hours at 76°F until doubled and highly aerated.

Shaping & Double Baking

1. Preheat your oven to 500°F (260°C). Dust a baking tray with flour.
2. Turn the dough onto a well-floured workspace. Press your fingers deep into the dough to create pockets of air and spread it to match the footprint of your tray (~1 inch thick).
3. Gently pick up the dough, shake loose any excess semolina, and fit it into the tray. Top with olive oil and coarse salt if desired.
4. Bake for 12–15 minutes until deep golden.
5. The Roman Slice: Cut the baked crust down the center lengthwise, stuff it with your favorite fillings (like prosciutto and mozzarella), and return to the oven for 2 minutes to melt the inside and crisp the edges.

Nutrition

Calories1853kcalCarbohydrates368gProtein71gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat1gCholesterol18mgSodium857mgPotassium1116mgFiber20gSugar0.04gVitamin A18IUVitamin C0.4mgCalcium111mgIron22mg

Notes

You can easily swap malt out for an equal amount of honey or molasses to help feed the yeast and assist with browning.

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