Easy Roman Pizza

Instructions

1. Mix Dry Ingredients: In a large bowl, add the flour, yeast, and salt. Carefully mix to combine.
2. Add Water: Pour in half the water and mix well so the flour can absorb it. Then add the remaining water and continue mixing until fully incorporated.
3. Add Olive Oil: Drizzle in a generous amount of extra virgin olive oil—at least 4 tablespoons—and keep mixing.
4. Seal and Rest: Seal the bowl tightly with cling wrap to make it airtight, then cover with a damp cloth. Let the dough rest at room temperature for 3 to 6 hours.
5. Prepare Dough for Shaping: After resting, coat your hands with EVOO and gently remove the dough from the bowl. Place it on a clean bench, drizzle a little more EVOO on top, and divide it into two equal parts.
6. Reinforce the Dough: Gently fold the dough several times to build strength without kneading.
7. Prepare Baking Trays: Coat both baking trays with a generous drizzle of EVOO. Place each dough ball onto the tray and cover tightly with cling wrap. Let it rest for at least 3 hours.
8. Stretch the Dough: After 3 hours, gently stretch the dough to fill the tray. Drizzle a little EVOO on top.
9. Par-Bake the Pizza: Preheat the oven to 230°C (450°F) and par-bake the pizza for 20 minutes.
10. Add Toppings: After par-baking, add your sauce and toppings of choice, then bake until the cheese melts.