Pizza: a word that brings joy to almost everyone who hears it. It’s the ultimate comfort food, a culinary blank canvas, and for many, it’s a downright passion. In this post, I’m going to walk you—yes, you, the at-home chef, the food enthusiast, and the pizza aficionado—through the delightful process of making Roman style pizza in your own kitchen.
Roman style pizza, known for its thin, crispy crust and simplistic topping approach, has been a staple in Italy for generations. There is an undeniable charm in this delicately crafted pie that I can’t wait to share with you.
Roman Style Pizza
Ingredients
For the dough:
- 500g (4 cups) of high-protein flour (like bread flour)
- 350ml (1.5 cups) of water, room temperature
- 10g (2 tsp) of salt
- 2g (1/2 tsp) of dry yeast
- 20g (1.5 tbsp) of olive oil
For the toppings: (for a classic Margherita)
- 200g (7 oz) of tomato sauce, preferably San Marzano
- 200g (7 oz) of fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra virgin olive oil for drizzling
- Salt to taste
Instructions
Now it’s showtime! Let’s bake some classic Sicilian Butter Cookies!
- Create the Dough: Start by mixing the flour and dry yeast in a large bowl. Gradually add water while stirring until a rough dough forms. Add the olive oil and salt, then knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Rest: Place the dough in a bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Divide: After the first rise, gently deflate the dough and divide it into two equal portions. Form into balls.
- Second Rise: Allow the dough balls to rest for another 20 minutes under a cloth.
- Preheat Oven: Preheat your oven to its highest setting. If you have a pizza stone, place it in the oven to heat up.
- Shape the Crust: On a piece of parchment paper, flatten one dough ball and stretch it out carefully to form a circle. Aim for a crust that’s about 12 inches across.
- Add Toppings: Spread half of the tomato sauce onto the dough, leaving a small border for the crust. Distribute half of the sliced mozzarella over the sauce.
- Bake: Slide the pizza and parchment paper onto the preheated stone, or use a baking sheet. Bake for 7-10 minutes or until the crust is crisp and golden, and the cheese is bubbling.
- Garnish: Remove from the oven, sprinkle with fresh basil, drizzle with olive oil, and add a little salt.
- Serve: Slice up your masterpiece and enjoy!
DID YOU MAKE THIS RECIPE?
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Tips for Customization
The beauty of pizza lies in the vast range of toppings and combinations that can adorn it. After mastering the Margherita, don’t be afraid to experiment. Throw on some arugula after baking for a peppery bite, or add thinly sliced prosciutto for a salty punch. Vegetables like artichokes, bell peppers, and mushrooms are all great additions that can be adjusted based on seasonal availability.
How to Store
Leftover pizza (if you have any) can be stored in the fridge for up to three days. Reheat it in a hot oven for a couple of minutes to revitalize that crispy crust.
Conclusion
There you have it—the secret to creating a mouth-watering Roman style pizza in the comfort of your own home. The process is simple, but the joy it can bring is infinite. Whether it’s a weeknight dinner or a weekend gathering with friends, this pizza is sure to impress.
FAQs
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be refrigerated for up to 24 hours after the first rise. Just let it come to room temperature before shaping.
Q: What if I don’t have a pizza stone?
A: A baking sheet will work fine. Just make sure it’s hot before you put the pizza on it for a nice crispy bottom.
Q: Can I use store-bought dough?
A: You can, but I encourage you to try making it from scratch. The difference in texture and taste is noticeable.
Alright, my fellow pizza lovers, it’s time to roll up your sleeves, flour up your hands, and start creating some delicious memories. Happy cooking and buon appetite!
