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Roman Pizza (100% Semolina)

Roman Pizza

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 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!

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Roman Pizza (100% Semolina)
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4 thoughts on “Roman Pizza (100% Semolina)

  1. Hello Natasha,
    Can you please give me the OPTIMAL number of hours that your want the poolish to rise for?
    Thank you

    1. Hello! The optimal number of hours for a poolish to rise can vary depending on the recipe and desired flavor profile. In general, a poolish is typically left to rise for around 12-16 hours at room temperature. This allows for the development of complex flavors and a good rise in the dough. However, some recipes may call for a shorter or longer rise time, so it’s always best to follow the specific instructions provided in your recipe. Happy baking!

  2. Hello,
    I don’t use a mixer I mix and knead by hand is there anyway I could possibly make this that way

  3. Hello,

    when did you add the 200 g semolina for the dough? I didn’t find it.
    Thanks

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