Roman Pizza

Name: Roman Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Type 0 flour 8.8 cups; Water 2 ½ cups; Brewer's yeast 1.4 tsp; Fine salt 3 ½ tsp; Extra virgin olive oil 4 tbsp; Tomato purée 2.9 cups; Pizza mozzarella cheese 5 ½ cups; Oregano 10 tsp; Extra virgin olive oil to taste; Anchovies in oil 16 fillets; Fine salt 3 ½ tsp

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1582

Calories per serving

Energy Kcal 1582
Carbohydrates g 199.8
of which sugars g 11.9
Protein g 67.5
Fats g 55.8
of which saturated fat g 21.9
Fiber g 12
Cholesterol mg 95
Sodium mg 4218

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4 persone
Cost: Low
Note + preparation and rising time for the dough

PRESENTATION

Roman pizza is one of the many variants of pizza. This is one of the simplest and tastiest Neapolitan preparations, requiring very few ingredients: mozzarella, tomato, oregano, anchovies, and extra virgin olive oil laid on a thin layer of pizza dough. What is called Roman pizza in Naples and its surroundings may be called pizza “Napoli” or Neapolitan pizza in other parts of Italy, which actually contains the same ingredients but without the mozzarella, and sometimes with the addition of capers. If you prefer, you can make the dough using sourdough, or with long leavening, or for the pan pizza and use these ingredients as toppings!

Discover also how to prepare other variations, such as pinsa and capricciosa pizza!

INGREDIENTS

1582

Calories per serving

Ingredients for 4 pizzas of 30 cm: Type 0 flour 8.8 cups (1 kg); Water 2 ½ cups (600 g); Brewer's yeast 1.4 tsp (7 g); Fine salt 3 ½ tsp (20 g); Extra virgin olive oil 4 tbsp (60 g)

for the filling: Tomato purée 2.9 cups (700 g); Pizza mozzarella cheese 5 ½ cups (600 g); Oregano 10 tsp (10 g); Extra virgin olive oil to taste; Anchovies in oil 16 fillets; Fine salt 3 ½ tsp (20 g)

Preparation

How to prepare Roman Pizza

To prepare Roman pizza, start with the pizza dough. Pour the flour into the bowl of the stand mixer 1. Add the yeast 2 and 100 grams of water, then start the stand mixer with the dough hook attached at medium-low speed 3.

Continue adding the water little by little, making sure to wait until the previous amount is well absorbed by the flour 4. Once about 3/4 of the water has been added, add the salt 5 and continue kneading. Add the rest of the water slowly and let the mixer work until you get a smooth and homogeneous dough 6.

At this point, gradually add the oil (as you did with the water) 7. When the oil is completely absorbed, remove the dough from the mixer and shape it with your hands into a ball 8. Place it in a large, slightly oiled bowl 9.

Cover with plastic wrap or a clean cloth and let it rise in the oven with the light on 10. Wait until the dough has at least doubled in volume (1.5 h), preferably tripled (2.5/3 h) 11. Once the dough has risen, transfer it to the work surface and divide it into 4 equal parts 12.

Shape each piece into a ball 13. Cover them with a clean cloth and let them rest for 30 minutes 14. Lightly oil with a drizzle of oil 4 pizza pans with a diameter of 12 inches. Place a ball of dough in the center of the pan 15.

and start pressing from the center outwards, pulling the edges slightly if necessary 16. If the dough is too elastic and tends to return to its previous shape, set the pizza you're stretching aside and continue with another, letting the previous one rest. Try to stretch the dough over the entire surface of the pan 17. Pour a generous ladle of tomato sauce, previously seasoned with salt and oregano, onto the base of the pan and spread it in a circular motion, covering almost the entire area, leaving only a border of about 0.5 inches 18.

Roughly chop the mozzarella. Now, top the pizza with anchovy fillets, a drizzle of oil, and the chopped mozzarella 19. Let the topped pizza rest for about ten minutes 20, then bake at 480°F for 12/15 minutes in a static oven (otherwise, if using a convection oven, about ten minutes at 450°F will suffice). As soon as you take the Roman pizza out of the oven, serve it immediately 21.