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.
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