Pizza Romana Recipe – A Traditional Roman Delight
A true Italian classic, Pizza Romana combines a light, airy crust with flavorful toppings like tangy tomato sauce, mozzarella cheese, and savory anchovies. This pizza recipe, perfect for sharing with family or friends, features a perfectly balanced dough that’s simple yet rich in flavor. Here’s how to make it step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 0) | 1 kg |
| Water | 600 g |
| Dry yeast (Lievito di birra secco) | 7 g |
| Salt | 20 g |
| Extra virgin olive oil | 60 g |
| Tomato passata (Passata di pomodoro) | 700 g |
| Fresh mozzarella (Fiordilatte) | 600 g |
| Oregano | 10 g |
| Extra virgin olive oil (for drizzling) | As needed |
| Anchovies in oil (Acciughe sott’olio) | 16 fillets |
| Salt | To taste |
Nutritional Information
| Nutrient | Per serving (1/4 pizza) |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbs | 45 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 700 mg |
Preparation Instructions
Step 1: Preparing the Dough
- Combine Dry Ingredients: Begin by placing the flour into the bowl of a stand mixer. Sprinkle the dry yeast evenly over the flour and gently mix to combine.
- Add Water: Slowly pour in the water, a little at a time. Allow the flour to absorb the liquid before adding more. This ensures that the flour is well-hydrated, making the dough smoother.
- Add Salt: Once most of the water has been absorbed, sprinkle in the salt. Continue mixing the dough until the salt is well incorporated.
- Incorporate Olive Oil: Gradually pour in the olive oil, just as you did with the water, allowing the dough to absorb it fully before adding more. The dough should begin to feel smooth and elastic.
- Knead the Dough: After adding the oil, knead the dough for around 10 minutes, either using the stand mixer with a dough hook attachment or by hand on a clean work surface. When it’s ready, the dough should be soft but not sticky.
- Let It Rise: Transfer the dough into a large, lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel. Place the bowl in a warm environment, like an oven with just the light on, to rise. Let it rest for about 1.5 hours, or until it doubles in size. For the best results, let it rise for up to 3 hours for a more airy dough.
Step 2: Dividing and Shaping the Dough
- Divide the Dough: Once the dough has risen, transfer it onto a floured surface. Punch it down to release any air pockets. Divide the dough into four equal portions.
- Shape into Balls: Roll each portion into a ball, then cover them with a clean towel. Let the dough balls rest for about 30 minutes. This allows the gluten to relax, making it easier to stretch the dough later.
Step 3: Preparing the Pizza Base
- Prepare the Pizza Pans: Lightly oil four 30 cm pizza pans with a drizzle of olive oil.
- Stretch the Dough: Place one dough ball at the center of each pan. Using your fingers, gently stretch the dough outward from the center, pushing it towards the edges to form a thin, even crust. You may need to stretch the dough a bit with your hands, pulling the edges to shape it into a round pizza base.
- Add the Tomato Sauce: In a bowl, combine the tomato passata with a pinch of salt and oregano. Pour a generous spoonful of this mixture onto each pizza base, spreading it evenly across the surface, leaving about 1.5 cm around the edges for the crust.
Step 4: Assembling and Baking
- Top with Cheese and Anchovies: Roughly chop the mozzarella into small pieces and scatter it generously over the sauce. Next, place the anchovy fillets over the cheese. Drizzle a little extra virgin olive oil over the top for added richness and flavor.
- Let the Pizza Rest: Allow the assembled pizza to rest for about 10 minutes before baking. This step gives the dough a final opportunity to rise slightly.
- Bake the Pizza: Preheat your oven to 250°C (482°F) if using a conventional oven, or 230°C (446°F) for a convection oven. Bake the pizzas for about 12-15 minutes until the crust is golden and crisp, and the cheese is melted and bubbling.
- Serve Immediately: Once the pizzas are cooked to perfection, remove them from the oven and slice them into quarters. Serve hot and enjoy the crisp, flavorful goodness of traditional Pizza Romana.
Tips for Perfect Pizza Romana
- Flour Choice: Use all-purpose flour (Farina 0) for the ideal texture, which will give the dough a soft, chewy center with a crispy edge.
- Resting Time: Don’t rush the rising process. The longer you let the dough rise, the lighter and airier your pizza will be.
- Toppings Variations: While anchovies are a classic topping, feel free to experiment with other ingredients like olives, capers, or sautéed vegetables.
- Baking Temperature: Make sure your oven is fully preheated before baking the pizzas. High heat is key to achieving the crisp, golden crust that defines Pizza Romana.
Conclusion
Making Pizza Romana at home allows you to enjoy an authentic Italian experience in the comfort of your kitchen. With its thin, crispy crust, rich tomato sauce, fresh mozzarella, and savory anchovies, this pizza is sure to be a hit at your dinner table. Whether you’re hosting a gathering or simply craving a slice of Italy, this recipe is a must-try. Serve with a light salad and a glass of Italian wine for a complete meal that brings the flavors of Rome to your home.
