Pizza Romana is easy to make at home, it is not complicated and does not require a lot of time. Easy and Quick Roman Pizza recipe for the whole family to enjoy!
Pizza, one of the Italian gastronomic pillars, known all over the world. Since I was little, I always been told that to eat pizza you have to go to a pizzeria, where they have the right oven to cook it, making it at home is just impossible. What if I was telling you that there is a way, to make awesome pizza at home for a fraction of the price of a restaurant or delivery?
The process is simple and fun!
In our family opinion, nothing better than pizza night once a week. Ever heard of Pizza Romana?
What is Pizza Romana?
Pizza Romana (Roman Pizza) is a style of pizza originating in Rome, but now widespread all over Italy and abroad. It is better known as pizza al trancio (by the slice). It is usually cooked on a tray and cut into square portions or by the slice. In my opinion, it is the pinnacle of Italian street food.
If you loves the rich flavors of Italy, the Ragu di Coniglio is another classic dish that showcases traditional Italian culinary techniques.
What is the difference between Romana and classic pizza?
The main difference is in the process, the classic or Neapolitan pizza is hand stretched, covered with toppings, and cooked in an extremely hot oven (usually wood burning) for a minute. Therefore, the final levitation is done during the cooking time resulting in a thicker and heavier crust.
The Pizza Romana is stretched in a tray, covered with toppings, and let prove before baking to a lower temperature. The result is a thinner airier base.
If you would like to make a sourdough pizza, please check out the recipe here.
What is special about Pizza Romana?
Because of the different methods and cooking temperatures, it is easy to cook at home without investing in a wood-burning oven.
In our exploration of the classic Pizza Romana, a staple of Roman cuisine, we invite you to delve deeper into the heart of Rome itself. For those planning a culinary journey, check out this comprehensive guide on spending 3 days in Rome, where you can experience the rich history, culture, and, of course, authentic Roman pizza in its native setting.
Let's Make pizza romana together!
PIZZA ROMANA DOUGH
Serve 4 (2 trays 30 cm x 40 cm)
Ingredients:
- 500 g Flour
- 320 ml water
- 20 ml extra virgin olive oil plus some to oil the trays
- 10 g Salt
- 10 g Sugar
- 7 g Dried active yeast
Watch our YouTube Video for step by step instructions!
Method:
- In a large bowl, pour 320 ml of warm water (32C / 40C) or (90F/105F). Add the sugar and dried yeast, whisk well, and live for a few minutes, until a froth will form on the surface.
- Add the olive oil and half of the flour (250 gr), whisk until smooth, cover with cling film and live in a warm place for about 60 minutes.
- Remove the cling film, add the remaining flour and the salt, mix, and knead for a few minutes, then divide the dough into 2 pre-oiled trays and let it rest for 10 minutes. With the fingertips, press down on the dough until it covers the whole tray.
- Choose your toppings, the list is endless, tomato, mozzarella, basil, for a classic Margherita
- The secret to a crispy base place the tray on the stove, to a medium heat, and let the bottom crisp up until you will see the crust starting babbling. Then place in a preheated oven at 220C (430F) and bake for 5/7 minutes.
HINT AND TIPS:
If you have any leftovers, not a problem, store in the fridge for 3 days max, and reheat in the oven before eating.
Do not overload the pizza with tomato sauce and cheese, as this will release humidity during the cooking process.
As I said the list of topping is endless, but as Italian I beg you, pineapple is not on the list!
Allergens: GLUTEN suitable for vegans and vegetarians (depending on the yeast used)!
Dive Deeper into Italian Culinary Traditions:
While enjoying the crisp, flavorful delight of our homemade pizza, why not explore other unique Italian recipes that showcase the diversity of Italy’s culinary heritage?
Start with our Farinata di Ceci, a wonderfully simple yet flavorful chickpea pancake that hails from the Liguria region. Its rich, nutty flavor and smooth texture make it an excellent gluten-free alternative or a savory appetizer to complement your pizza night.
For a dive into the heart of Tuscany, our Gnudi offers a delightful surprise. These delicate ricotta and spinach dumplings, light as air and dressed in a savory sauce, can be a wonderful follow-up to the bold flavors of our pizza.
Indulge in a sweet Italian journey with our Panettone Zuccotto, a dessert that transforms the traditional holiday bread into a creamy, alcohol-infused dome filled with rich custard and chocolate. It’s a festive way to end your meal on a high note.
Don’t forget to add a dash of bright, herby freshness with our Salsa Verde. This versatile green sauce pairs beautifully with a variety of dishes, including pizza, and can be drizzled over or served alongside to enhance their flavors
Pizza Romana Dough
Equipment
- Whisk
- 2 trays 30 cm x 40 cm or equivalent
Ingredients
- 500 g Flour
- 320 ml Water
- 20 ml Extra virgin olive oil plus some to oil the trays
- 10 g Salt
- 10 g Sugar
- 7 g Dried active yeast
Instructions
- In a large bowl, pour 320 ml of warm water (32C / 40C) or (90F/105F). Add the sugar and dried yeast, whisk well, and live for a few minutes, until a froth will form on the surface.
- Add the olive oil and half of the flour (250 gr), whisk until smooth, cover with cling film and live in a warm place for about 60 minutes.
- Remove the cling film, add the remaining flour and the salt, mix, and knead the dough for a few minutes, then divide the dough into 2 pre-oiled trays and let it rest for 10 minutes. With the fingertips, press down on the dough until it covers the whole tray.
- Choose your toppings, the list is endless, tomato, mozzarella, basil, for a classic Margherita
- (the secret to a crispy base) place the tray on the stove, to a medium heat, and let the bottom crisp up until you will see the crust starting babbling. Then place in a preheated oven at 220C (430F) and bake for 5/7 minutes.
Video
HINT AND TIPS:
If you have any leftovers, not a problem; store in the fridge for 3 days max; and reheat in the oven before eating. Do not overload the pizza with tomato sauce and cheese, as this will release humidity during the cooking process. As I said, the list of toppings is endless, but as Italians, I beg you, pineapple is not on the list! Allergens: GLUTEN, suitable for vegans and vegetarians (depending on the yeast used)Nutrition
Well, I really hope you have enjoyed this super easy Pizza Romana recipe, please share it with your friends and family and let me know in the comment below your thoughts!
If you are looking for more Italian recipes all your family will enjoy please check out:
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This looks so delicious! Thank you for the recipe 🙂
Fantastic pizza crust! The best!
So easy and delicious, love this recipe!
Very easy to make – whole family loved it
So authentic! I love this recipe
Such a great pizza dough recipe!
This was so delicious!!
I’ll always remember eating pizza on the streets of Rome! Thanks for bringing up those memories with this recipe.
Super authentic taste!