The secret to its texture lies in the dough. It is stretched thin and baked until golden. Toppings are kept simple to let the crust shine. Classic choices include tomato sauce, mozzarella, and fresh basil. Roman-style pizza is great for sharing or enjoying as a quick meal. Now, let’s learn how to make this tasty Roman-style pizza Recipe at home.
What is a Roman-Style Pizza Recipe?
Roman-style pizza Recipe is a popular type of pizza from Rome, Italy. Unlike the thick, soft crust of Neapolitan pizza, it has a thin and crispy base. It is usually baked in large rectangular trays and sold by weight. People often enjoy it as a quick, tasty meal or a snack on the go.The dough is key to its unique texture. It is stretched very thin and baked until golden and crunchy. Olive oil is often added to the dough for extra flavor. The toppings are simple but fresh. Classic choices include tomato sauce, mozzarella, and fresh basil. Some versions also use cured meats, vegetables, or just olive oil and rosemary.
Another difference is the baking method. Roman pizza is cooked at a lower temperature for a longer time. This makes the crust crisp but not burnt. The result is a light yet satisfying pizza that is easy to eat without being too heavy.
This style is perfect for sharing. Large sheets are cut into rectangular slices with scissors. You can mix and match different flavors in one meal. Whether plain or loaded with toppings, the Roman-style pizza Recipe is always delicious.
Now that you know what it is, why not try making it at home? A simple dough, fresh ingredients, and patience will give you an authentic taste of Rome.
Ingredients
For the Dough
- 500g (3½ cups) all-purpose flour - This gives the pizza its structure
- 300ml (1¼ cups) warm water - Helps activate the yeast
- 7g (1 packet) active dry yeast - Makes the dough rise
- 10g (2 tsp) salt - Brings out the flavor
- 2 tbsp olive oil - Adds richness and crispness
For the Classic Topping
- 1 cup tomato sauce - Use plain passata or crushed tomatoes
- 200g fresh mozzarella - Tear into small pieces for even melting
- Handful of fresh basil leaves - Adds a fresh, aromatic touch
- Olive oil - For drizzling
- Salt and oregano - Basic but essential seasonings
Optional Extras
- Thinly sliced cured meats (like prosciutto or salami)
- Fresh arugula - Adds a peppery crunch
- Grated Parmesan - For extra flavor
How to Make Roman-Style Pizza - Step by Step
Make the Dough
1. Put warm water in a small bowl. Add yeast and stir gently. Wait 5 minutes until it gets foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center.
3. Pour the yeast water and olive oil into the flour. Mix with a wooden spoon until combined.
4. Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic.
5. Put the dough in a clean bowl. Cover with a damp towel. Let it rise for 1-2 hours until doubled in size.
Prepare the Baking Tray
6. While the dough rises, prepare your baking tray. Use a large rectangular pan (about 30x40cm).
7. Lightly grease the tray with olive oil. This prevents sticking and adds crispness.
Shape the Pizza
8. Punch the dough gently down after it has risen. Divide into two equal parts.
9. On a floured surface, roll one piece very thin (about ½ cm thick).
10. Carefully transfer to the prepared tray. Stretch it to fit the pan completely.
11. Repeat with the second dough piece if you have two trays.
Add Toppings
12. Spread tomato sauce thinly over the dough. Leave a small border around the edges.
13. Tear mozzarella into small pieces and scatter evenly.
14. Drizzle with olive oil. Sprinkle with salt and oregano.
Bake the Pizza
15. Preheat the oven to 220°C (425°F) before baking.
16. Bake for 15-20 minutes until the crust is golden and crispy.
17. Check after 10 minutes. Rotate the tray if needed for even baking.
Finish and Serve
18. Remove from oven. Immediately add fresh basil leaves.
19. Let it cool for 2 minutes before cutting.
20. Use scissors to cut into traditional rectangular slices.
21. Serve it while hot and enjoy.
Storing
1. Cooling Down
- Let the pizza cool completely (about 30 minutes).
- Never store it while warm - this makes the crust soggy.
2. Short-Term Storage
- Keep in an airtight container.
- Separate layers with parchment paper.
- Stays good for 2 days in the fridge.
3. Freezing Tips
- Cut into portions before freezing.
- Wrap tightly in plastic wrap, then foil.
- Label with date - good for 1 month.
4. Reheating Right
- Oven method: 5 mins at 200°C (400°F) on a rack.
- Skillet method: Medium heat until crispy (no oil needed).
- Never microwave - it ruins the crispiness.
Read More: Mozzarella Cheese Pizza Recipe
Expert Tips
1. Use the Right Flour
- Roman pizza needs high-quality flour with medium protein content (around 11-12%). "00" flour works best, but all-purpose flour is fine, too. Avoid bread flour—it makes the crust too chewy. The flour should feel smooth and fine when you rub it between your fingers.
2. Control the Dough Hydration
- The dough should be slightly sticky but manageable. Aim for about 60% hydration (300ml water for 500g flour). If it's too dry, add water 1 tablespoon at a time. Too wet? Dust with flour while kneading. Proper hydration creates a crisp yet light crust.
3. Let the Dough Rest Properly
- Don't rush the rising time. A slow rise (1-2 hours at room temperature) develops better flavor. For best results, refrigerate the dough overnight. Cold fermentation makes the crust crispier and adds depth to the taste.
4. Roll the Dough Paper-Thin
- Roman pizza should be almost see-through before baking. Use a rolling pin and stretch gently with your hands. The thinner the dough, the crispier the result. If it shrinks back, let it rest for 10 minutes before trying again.
5. Bake at the Right Temperature
- Preheat your oven as hot as possible (at least 220°C/425°F). Use a pizza stone or steel if you have one—it helps crisp the bottom. Bake on the lowest rack for maximum heat. The pizza should bake until golden, not pale or burnt.
6. Keep Toppings Simple
- Authentic Roman pizza uses minimal toppings. Spread sauce thinly—just enough to cover the dough. Use fresh mozzarella (not too much) and tear it by hand. Finish with fresh basil after baking to keep its vibrant flavor.
7. Cut and Serve Correctly
- Let the pizza cool for 2 minutes before cutting. Use kitchen scissors for clean, rectangular slices. Serve immediately—Roman pizza tastes best fresh from the oven. Reheat leftovers in a hot pan to restore crispiness.
Read More: Mozzarella Cheese Pizza Recipe
FAQs
What makes Roman pizza different from regular pizza?
- Roman pizza has an ultra-thin, crispy crust. It's baked in large rectangular trays. The toppings are simpler and lighter than other styles.
Can I use regular flour instead of "00" flour?
- Yes, all-purpose flour works fine. "00" flour gives a slightly better texture, but the difference is small for home cooking.
Why is my dough not crispy enough?
- You might have rolled it too thick. The dough should be paper-thin. Also, make sure your oven is hot enough before baking.
How do I know when the dough has risen enough?
- It should double in size. Press a finger into it - if the indentation stays, it's ready. This usually takes 1-2 hours.
Can I prepare the dough in advance?
- Yes! Refrigerate it overnight for better flavor. Just let it warm up for 30 minutes before shaping.
What if I don't have a rectangular baking tray?
- A regular round pan works, too. The shape doesn't matter as much as getting the dough very thin.
Recipe Card
Roman-Style Pizza Recipe: A Crispy, Thin-Crust Delight
Roman-style pizza Recipe has a super thin, crispy crust that’s light and crunchy. The dough ferments for 24 hours, giving it great flavor. Toppings are simple—tomato sauce, fresh mozzarella, and a drizzle of olive oil. It’s baked at high heat for a perfect golden finish. Serve it sliced into squares for an authentic Roman touch.
|
Details |
Time
& Info |
|
Preparation Time |
30 minutes (plus 24-72
hours fermentation) |
|
Cooking Time |
12-15 minutes |
|
Total Time |
24 + hours (mostly
inactive) |
|
Servings |
4-6 people |
|
Cuisine |
Italian |
|
Course |
Main Course |
|
Diet |
Vegetarian (can be
customized) |
Ingredients
For the Dough
- 500g (3½ cups) all-purpose flour - This gives the pizza its structure
- 300ml (1¼ cups) warm water - Helps activate the yeast
- 7g (1 packet) active dry yeast - Makes the dough rise
- 10g (2 tsp) salt - Brings out the flavor
- 2 tbsp olive oil - Adds richness and crispness
For the Classic Topping
- 1 cup tomato sauce - Use plain passata or crushed tomatoes
- 200g fresh mozzarella - Tear into small pieces for even melting
- Handful of fresh basil leaves - Adds a fresh, aromatic touch
- Olive oil - For drizzling
- Salt and oregano - Basic but essential seasonings
Optional Extras
- Thinly sliced cured meats (like prosciutto or salami)
- Fresh arugula - Adds a peppery crunch
- Grated Parmesan - For extra flavor
Instructions
Make the Dough
1. Put warm water in a small bowl. Add yeast and stir gently. Wait 5 minutes until it gets foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center.
3. Pour the yeast water and olive oil into the flour. Mix with a wooden spoon until combined.
4. Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth and elastic.
5. Put the dough in a clean bowl. Cover with a damp towel. Let it rise for 1-2 hours until doubled in size.
Prepare the Baking Tray
1. While the dough rises, prepare your baking tray. Use a large rectangular pan (about 30x40cm).
2. Lightly grease the tray with olive oil. This prevents sticking and adds crispness.
Shape the Pizza
1. Punch the dough gently down after it has risen. Divide into two equal parts.
2. On a floured surface, roll one piece very thin (about ½ cm thick).
3. Carefully transfer to the prepared tray. Stretch it to fit the pan completely.
4. Repeat with the second dough piece if you have two trays.
Add Toppings
1. Spread tomato sauce thinly over the dough. Leave a small border around the edges.
2. Tear mozzarella into small pieces and scatter evenly.
3. Drizzle with olive oil. Sprinkle with salt and oregano.
Bake the Pizza
1. Preheat the oven to 220°C (425°F) before baking.
2. Bake for 15-20 minutes until the crust is golden and crispy.
3. Check after 10 minutes. Rotate the tray if needed for even baking.
Finish and Serve
1. Remove from oven. Immediately add fresh basil leaves.
2. Let it cool for 2 minutes before cutting.
3. Use scissors to cut into traditional rectangular slices.
4. Serve it while hot and enjoy.
Notes
- Dough is Key – The long fermentation (24+ hours) makes the crust crisp and flavorful. Don’t rush this step.
- Flour Matters – "00" flour gives the best texture, but all-purpose flour works fine if that’s what you have.
- Keep Toppings Light – Too many toppings make the pizza soggy. Stick to simple, fresh ingredients.
- Roll It Thin – The dough should be almost see-through for that signature Roman crunch.
- High Heat Baking – A very hot oven (475°F/245°C or higher) ensures a crispy crust.
- No Pizza Stone? – A heavy baking sheet works, but preheat it for best results.
- Make Ahead – Dough keeps in the fridge for up to 3 days, or freeze for later use.
- Serving Tip – Cut into squares for the authentic Roman street-food style.
- Leftovers? – Reheat in a hot oven or toaster oven to keep it crispy.
- Customize It – Try different toppings like prosciutto, arugula, or mushrooms after baking.
Nutrition Facts (Approximate Values)
|
Nutrient |
Amount (Per Serving) |
|
Calories |
280-350 kcal |
|
Protein |
10-12 g |
|
Carbohydrates |
40-45 g |
|
Fats |
8-12 g |
|
Saturated Fats |
3-5 g |
|
Fiber |
2-4 g |
|
Sodium |
500-700 mg |
|
Sugar |
2-3 g |
|
Calcium |
80-120 g |
|
Iron |
2-3 g |
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