Roman-style pan pizza: the professional recipe

Tired of the usual pizza? Try Roman-style sheet pan pizza: light, crispy, and easy to make—a timeless classic with a bold personality.

This baked specialty, a true gem of Roman tradition, offers a unique experience thanks to its highly hydrated dough and long fermentation process. It’s not just the rectangular shape that sets it apart, but the perfect balance between a crispy crust and a soft, airy interior that wins you over from the very first bite.

For flawless results, high-quality flours, proper hydration, and carefully timed resting periods are essential. A fermentation time of at least 24 hours makes all the difference: the dough develops a thin base and an open crumb structure that ensure lightness and excellent digestibility.

Perfect with both traditional toppings and more refined pairings, Roman-style sheet pan pizza brings together taste and simplicity—for a result that everyone can agree on.

What ingredients are needed for a 1kg dough for Roman-style pan pizza?

Roman-style pan pizza is a masterpiece of crispness and softness, the result of a well-balanced dough made with simple yet carefully measured ingredients.

First and foremost, a flour suitable for high hydration is essential, as a greater amount of water makes the dough softer, lighter, and more open-crumbed. Water should be added gradually to allow for proper absorption and optimal gluten development.

In addition to a pinch of yeast—necessary to kick off the long fermentation—the dough also requires salt and olive oil, which are key to strengthening the structure and enhancing the flavor.

For a 1 kg dough, you’ll need:

1 kg of type 0 flour, ideally with a strength of W330–350 (for example, Farina Maggica by Molini Pivetti)

800 g of cold water

22 g of salt

3 g of fresh brewer’s yeast (or 1.5 g dry yeast)

30 g of extra virgin olive oil, to improve elasticity and aroma

By carefully mixing these ingredients and respecting the resting and baking times, you’ll obtain a dough with the perfect balance of texture and fragrance.

The result? A pizza with real character—golden and crisp on the outside, soft and airy inside—ready to elevate even the most creative toppings.
Each bite will be a unique experience, sure to win over even the most demanding palates and make every occasion special.

The essential tools for making pan pizza

To make a pizza that honors the Roman tradition, having the right tools is essential. They’ll help you work more efficiently and achieve a thin, evenly baked pizza that can win over even the most refined palates.

Start with a rectangular non-stick steel pan, ideal for ensuring even heat distribution and a light, airy base.

A stand mixer or planetary mixer is also indispensable—it will make it easier to handle a highly hydrated dough, gradually incorporating water until the desired elasticity is reached. Alongside these essentials, you’ll also need:

Large bowls, useful for dough rising and maturation;

Bench scraper and dough cutter, to handle and portion the dough without damaging it;

Silicone brush or spray bottle, for gently and evenly oiling the pan;

Oven thermometer, to ensure the temperature remains consistent during baking.

As you can see, just a few carefully chosen tools are enough to make high-quality pan pizza.
If you enjoy experimenting, you can expand your toolkit with extras like baking stones and perforated trays, which help enhance browning and crispiness.

How to make a crispy pan pizza?

The key to mastering pan pizza lies in three elements: high hydration, meticulous handling, and long resting times. A thin, perfectly baked pizza can only be achieved by paying close attention to each step of the recipe.

Only through a slow fermentation process does the dough gain the strength it needs to withstand high baking temperatures.

The result is a crisp, well-balanced texture that works beautifully with both traditional toppings and bolder flavor combinations.
Here are the steps to follow to bring out the best in this Roman-style recipe:

Mix the flour, water, yeast, and salt, working the dough until smooth and homogeneous;

Cover the dough and let it ferment in the fridge for 18–24 hours. Then bring it to room temperature and wait for it to double in volume;

Lightly oil the pan and stretch the dough with your fingers, pressing gently to avoid deflating it;

Bake at 250–280°C (480–535°F) for 15–20 minutes, until the base is golden and crispy.

To make your pizza truly stand out, top it with simple, high-quality ingredients. A drizzle of raw extra virgin olive oil, fresh tomatoes, and sliced mozzarella will enhance the crust without overwhelming it.

If you’re feeling adventurous, try more refined pairings like figs, prosciutto, and mint—or pumpkin cream, ’nduja, and lemon zest. Just be sure not to overdo it with flavors, so you can preserve the crispness and lightness that make this style of pizza so special.

The perfect hydration for Roman-style pan pizza

The optimal hydration for this type of pizza ranges between 75% and 80% of the flour’s weight. This means that for every 1 kg of flour, you’ll need 750–800 ml of water.

To handle this high hydration level properly, it’s essential to choose a strong flour, with at least 12% protein content, capable of providing the structure the dough needs. The result stands out for its lightness, with a well-developed open crumb and a crisp base—true to tradition.

This hydration level offers several advantages. First, it improves digestibility, especially when combined with a long fermentation in the refrigerator, which naturally enhances the flavor.

It also creates a more airy crumb and a thin yet crispy crust that can stand up to moist toppings without losing its crunch.

A quick tip: if the dough feels sticky, work it with slightly wet hands rather than adding extra flour. This will help maintain the correct hydration level and deliver a flawless result—even in a home oven.

Celebrate with us 150 years of milling expertise: visit the Molini Pivetti website and discover the perfect flour for your pan pizza.