Pizza Rossa alla Romana, or Roman-style pizza, is a culinary delight that transcends the typical pizza experience. Unlike its Neapolitan counterpart, this pizza boasts a thin, crispy crust with a delicate, almost ethereal texture. The secret lies in the use of simple, high-quality ingredients and a specific technique that results in a uniquely light and airy base. Forget the heavy, doughy feel; this pizza is all about the perfect balance of crispiness and subtle flavor, allowing the toppings to truly shine. Its simplicity belies its sophisticated taste, making it a perfect canvas for a variety of culinary creations.
This recipe focuses on creating the authentic, crispy crust that defines Pizza Rossa alla Romana. We'll guide you through each step, from preparing the dough to achieving that perfectly charred bottom. Ready to embark on a journey to create your own Roman pizza masterpiece? Let's begin with the step-by-step instructions below.
Tools Needed
- blender
- mixing bowl
- plastic wrap
- baking tray
- pizza peel (optional)
- wire rack
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Sauce and Dough
- Blend whole peeled tomatoes. Season with olive oil, salt, and dried oregano. Taste and adjust seasoning. Refrigerate for at least a day.
- Combine flour, a little water, and all the milk. Mix until just combined; it should be crumbly. Cover and let rest for 2 hours at room temperature.
- Incorporate the autolysed dough with yeast, remaining water, malt powder, and olive oil. Knead until smooth and elastic. A stand mixer is helpful, but it can be done by hand.
- Cover the dough and let it rest for another hour at room temperature.
- Refrigerate the dough for 16-18 hours.
Step 2. Shape and Proof the Dough
- Remove the dough from the refrigerator and let it rise in a warm place for 4 hours.
- Divide the dough into portions. Gently stretch and shape each portion into a round. Sprinkle semolina flour on your work surface.
Step 3. First Bake
- Preheat the baking tray in a very hot oven (485°F/250°C) for at least 30 minutes. Transfer the pizza dough to the hot tray; spread tomato sauce. Bake for 10 minutes.
Step 4. Finishing Touches
- Remove the pizza from the oven and let it rest on a wire rack for 5 minutes. Add olive oil and return to the oven for 5 more minutes on medium heat.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Use a good quality olive oil.
- Taste your tomato sauce and adjust the salt as needed.
- Handle the dough gently to maintain the air bubbles.
- The resting time on the wire rack is crucial for getting a crispy crust.
Nutrition
- Calories: 600-800
- Fat: 20-30g
- Carbs: 80-100g
- Protein: 20-25g
FAQs
1. What makes Roman pizza different from Neapolitan pizza?
Roman pizza has a much thinner, crispier crust than Neapolitan pizza, which is known for its softer, more puffy crust. Roman pizza also often uses a simpler topping arrangement.
2. Can I use a different type of flour for the dough?
While '00' flour is traditional for its fine texture and creates the best results, you can experiment with other high-protein flours like bread flour. The crust might be slightly different in texture.
3. How do I achieve that perfectly crispy crust?
The key is a hot oven and a very thin dough. Using a pizza stone or steel helps with even heat distribution, and ensuring your oven is properly preheated is crucial.
With its perfectly crisp crust and adaptable topping options, this Roman pizza recipe offers a delightful culinary experience. From casual weeknight dinners to impressive gatherings, this simple yet elegant pizza is sure to become a favorite. Enjoy the satisfaction of crafting your own authentic Roman pizza masterpiece!