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

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

413

kcal

Ingredients

• 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.

Origin of Holiday Star Bread

Holiday Star Bread is inspired by European sweet breads, particularly Eastern European and Scandinavian traditions, where braided and shaped breads are a staple during festive seasons. The intricate star shape is created by layering and twisting dough, similar to Italian Panettone or Finnish Pulla.

What I Love About This Recipe

This bread is not only a showstopper but also easy to make. I love how soft and pillowy the dough turns out, and the cinnamon-sugar filling caramelizes beautifully as it bakes. Plus, it’s fun to shape, and the result is a stunning holiday centerpiece that everyone can tear and enjoy together!

Also Read : Amatriciana Recipe

Holiday Star Bread

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

360

kcal

Ingredients

• 3 ½ cups (440g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 ¼ tsp (1 packet) instant yeast

• ½ tsp salt

• ¾ cup (180ml) warm milk (110°F/45°C)

• ¼ cup (56g) unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• ¼ cup (56g) unsalted butter, softened

• ⅓ cup (70g) brown sugar

• 1 ½ tsp ground cinnamon

• 1 egg (for egg wash, optional)

Directions

• Make the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, melted butter, egg, and vanilla. Knead for 8-10 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
• Prepare the filling: Mix softened butter, brown sugar, and cinnamon in a small bowl until combined.
• Shape the star bread:
• Divide the dough into 4 equal pieces.
• Roll out one piece into a 10-inch (25 cm) circle and place it on a parchment-lined baking sheet.
• Spread ⅓ of the filling evenly over the dough.
• Repeat the process with the remaining dough layers, placing the last one on top without filling.
• Place a small round object (like a glass) in the center. Cut the dough into 16 equal strips, leaving the center intact.
• Twist two adjacent strips away from each other twice, then pinch the ends together to form an eight-point star.
• Second rise: Cover and let it rest for 20 minutes.
• Bake: Brush with egg wash and bake at 350°F (175°C) for 20-25 minutes until golden brown.
• Finish: Cool slightly and dust with powdered sugar before serving.

Notes

• Flavor variations: Swap cinnamon-sugar for Nutella, jam, or a cream cheese filling.
• Make ahead: Prepare the dough and shape the star the night before, then refrigerate. Let it come to room temperature before baking.