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.

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The Basics of a Margherita Pizza

Before we add the cheese, let’s start with the basics. A Margherita pizza typically includes a few key ingredients:

• Tomato Sauce: A fresh tomato sauce is essential. You can make this by cooking down tomatoes with a bit of olive oil, garlic, and salt.
• Mozzarella Cheese: Fresh mozzarella is the star of the show, giving the pizza its gooey, melty goodness.
• Basil Leaves: Fresh basil leaves add a burst of flavor and a lovely green color.
• Olive Oil: A drizzle of good olive oil adds richness and helps everything come together.

These simple ingredients create a tasty, classic pizza that many people love.

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Four Cheese Margherita Pizza: A Delicious Twist on a Classic

Recipe by RecipeWikkiCourse: MainCuisine: American, Other world cuisineDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

551

kcal

This Four Cheese Margherita Pizza is a wonderful twist on a beloved classic. The blend of cheeses adds depth and richness, making each bite a delightful experience. Whether you’re a cheese lover or just looking to try something new, this pizza is sure to become a favorite in your home. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious, cheesy masterpiece!

Ingredients

• ¼ cup olive oil

• 1 tablespoon minced garlic

• ½ teaspoon sea salt

• 8 Roma tomatoes, sliced

• 2 (12 inch) pre-baked pizza crusts

• 8 ounces shredded Mozzarella cheese

•  4 ounces shredded Fontina cheese

• 10 fresh basil leaves, washed, dried

• ½ cup freshly grated Parmesan cheese

• ½ cup crumbled feta cheese

Directions

• 
  Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• 
  Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Notes

• Make Your Own Dough: While store-bought dough is convenient, making your own pizza dough can enhance the flavor and texture of your pizza. Homemade dough often has a better rise and chewiness.
• Add Basil After Baking: Fresh basil can burn quickly in the oven. Add the basil leaves right after the pizza comes out to keep their vibrant color and fresh flavor.

The post Four Cheese Margherita Pizza: A Delicious Twist on a Classic appeared first on RecipeWikki.