Ingredients for the dough:
- 500 g 00 flour (preferably type "0" for good crunch)
- 325 ml water
- 10 g salt
- 10 g sugar
- 2 g dry brewer’s yeast (or 5 g fresh brewer’s yeast)
- 2 tablespoons extra virgin olive oil
Ingredients for the topping (optional):
- Tomato sauce (or crushed fresh tomatoes)
- Mozzarella (ideally fiordilatte mozzarella or pizza mozzarella)
- Extra virgin olive oil
- Salt, pepper, and oregano (to taste)
- Other toppings: cooked ham, salami, mushrooms, etc.
Preparation:
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Dough preparation :
- In a large bowl, mix the flour with the salt.
- In another bowl, dissolve the yeast in warm water with the sugar, and let it rest for 10-15 minutes until foam forms on the surface.
- Add the yeast mixture to the flour, mixing with a wooden spoon or by hand, then incorporate the olive oil.
- Knead for about 10-15 minutes until you get a smooth and elastic dough. If needed, add a little flour, but be careful not to add too much.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
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Shaping the pizza :
- Preheat the oven to 250°C (482°F), preferably with a pizza stone if you have one, to get a more even and crispy bake.
- Once the dough has risen, divide it into balls (to make 2-3 pizzas depending on the desired size).
- Roll out each ball on a lightly floured surface, trying to get a very thin disk (about 1 cm thick). Roman pizza dough should be very thin to achieve its characteristic crunch.
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Topping and baking :
- Transfer the dough to a baking tray (if you don’t have a pizza stone) or onto a well-floured pizza peel.
- Spread a thin layer of tomato sauce over the dough, add a pinch of salt, some pepper, oregano, and a drizzle of olive oil.
- Add the mozzarella (if you’re using fresh mozzarella, make sure to drain it well to avoid making the dough too wet).
- Bake for about 7-10 minutes, until the base is golden and crispy and the mozzarella is melted.
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Serve :
- Once the pizza is cooked, take it out of the oven and add another drizzle of olive oil if you like. Cut and serve immediately.
Roman-style pizza is known for its crunchiness, so be careful not to make it too thick and make sure the oven is very hot for a quick and even bake. Enjoy your meal!