A thin, crispy, yet airy pizza, Roman-style pizza (Pizza Romana) is different from Neapolitan pizza in both texture and preparation. This crunchy, flavorful pizza is cooked at lower temperatures than Neapolitan pizza, resulting in a crispier crust while still maintaining a light and airy bite.
Origin of Roman-Style Pizza
Unlike its Neapolitan counterpart, which is known for its soft and chewy crust, Roman-style pizza comes in two main varieties:
- Pizza al Taglio – A thicker, airy, and rectangular pizza, often sold by weight in Rome’s bakeries.
- Pizza Tonda – A thin, round, and crispy pizza, traditionally served in Roman pizzerias.
This recipe focuses on Pizza Tonda, the thin, crackly, Roman-style pizza that is perfect for those who love a crispy base with a variety of toppings.
What I Love About This Recipe
I love how light and crisp the crust is while still having a slight chew. The dough is easy to work with, and because it’s baked at a lower temperature than Neapolitan pizza, it’s easier to make in a home oven without needing a pizza stone or an extremely hot temperature.
Also Read : Cornbread Salad
Roman-Style Pizza
4
servings30
minutes45
minutes413
kcalIngredients
3 ½ cups (450g) bread flour
1 ½ tsp salt
1 tsp sugar
1 ¼ tsp active dry yeast
1 ½ cups (350ml) cold water
2 tbsp olive oil
For the Toppings (Classic Roman-Style Margherita):
½ cup crushed San Marzano tomatoes
1 tbsp olive oil
½ tsp salt
½ tsp dried oregano (optional)
1 cup shredded low-moisture mozzarella
Fresh basil leaves (for garnish)
Directions
- Prepare the dough:
- In a small bowl, mix yeast, sugar, and ¼ cup water. Let it sit for 5 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture, remaining cold water, and olive oil.
- Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
- Cover and let it rise in the refrigerator for 24 hours (this slow fermentation enhances flavor and texture).
- Preheat your oven to 500°F (260°C).
- Roll out the dough into a very thin circle (about 2-3mm thick).
- Transfer to a lightly oiled baking sheet or pizza pan.
- Spread crushed tomatoes evenly over the dough.
- Drizzle with olive oil and sprinkle salt and oregano.
- Top with shredded mozzarella.
- Bake for 8-10 minutes until the crust is crispy and golden brown.
- Remove from the oven and top with fresh basil leaves.
- Let the pizza cool for a minute or two, then slice and serve hot.
Notes
- For extra crispiness: Use a perforated pizza pan or bake directly on a preheated pizza stone.
- Alternative toppings: Try prosciutto, mushrooms, artichokes, or spicy salami for a classic Roman-style variation.
- Make ahead: The dough can be made up to 3 days in advance and kept in the fridge.
