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 in a tray and cut in square portions or by the slice. In my opinion the pinnacle of Italian street food.
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 method and cooking temperature, it makes it easy to cook at home without investing in wood burning oven.
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)!
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
Notes
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)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!