Homemade Italian Pizza Dough

+ Our favorite Roman-style pizzas.

One of the first things Stefano did after we moved to America and bought our house in Minneapolis was build an outdoor pizza oven.

That was about twenty years ago before the renaissance of Neapolitan pizza in America made finding authentic pizza a little easier. Truth be told, it’s still hard to find good Italian pizza in Minneapolis. Plus, we prefer the lighter and crispier Roman-style scrocchiarella pizza to the chewier, heavier renditions of Neapolitan pizza that we often find here. So, like so many of our staple foods, the best solution was to make it ourselves.

For nearly two decades, our pizza dough recipe and technique have been a work in progress. We’ve experimented with the ratio of water to flour, the amount and type of yeast, and the quantity of oil. We’ve played around with pinsa, a traditional Roman dough that blends soy and rice flour along with traditional wheat flour. After probably about a hundred batches of dough, we’ve settled on the recipe below as our favorite.