Sitting down to dinner at your favorite pizzeria a Roma sounds idyllic. When I lived in Rome, I don’t think there was a day I ate pizza romana that I didn’t stop chewing to savor the experience. It’s just so good. I hope you’re planning a trip soon! If you want to join us in Italy next year, sign up for all the details. However, if you can’t make it to Rome tonight, nothing says you can’t eat like a Roman. Family Pizza Night is one of our favorite things to do as a family. This simple, authentic Roman style recipe is easy and a lot of fun—even the kids can help out! Get creative with your toppings in addition to these Roman gusti.
Round, Roman pizzas typically have thin, crispy crusts. And if you’re an adult, you have your own pizza all to yourself and there is no shame in eating the whole thing! Because the crust is the thin, you don’t get as full as fast.
If you’re tired of getting take-out pizza, but have been too intimidated to try making pizza at home, this simple recipe is for you. Plus, using quality ingredients at home is much better for your health.
Gathering around the table makes such a difference in our families and relationships with others. It can even bring a community together. So, grab your ingredients and roll out that dough and invite someone to your table!
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Pizza Dough Romana
Using a stand mixer and the dough hook, mix together the following ingredients. Mix the ingredients thoroughly and until the dough forms a ball (about 3 to 4 min). Let your machine rest and then mix again for another minute or two until the dough is a bit stretchy.
6 cup flour
1.5 tbsp sugar
1/4 cup extra virgin olive oil
1 tsp instant yeast
2 tsp fine sea salt
1 2/3 cup cold, filtered water
Pull apart the dough and form into 6—7 dough balls and cover them with a damp towel or plastic wrap. Let the dough sit for about 10 min while you prepare the pizza sauce.
You can work ahead of time preparing the dough so that you can have your friends or family help you roll out the pizzas. If you want to prepare the dough ahead, (at least more than 30 min or so before you roll out the dough), then place the dough balls (wrapped in plastic wrap) in the fridge and pull out about 1 hour before you are ready to roll them out so that the dough has time to warm back up to room temperature. Dough will keep in the fridge for about 3 days. You can also freeze the dough in an airtight container for up to 1 month.
Now, you’re going to work in sections building your pizzas. Here’s where you can have a little help from your friends.
Roll out each ball of dough, 1 ball at a time, onto a good work surface (preferably marble or a wooden butcher block). You can lightly sprinkle flour as needed to roll out the dough with a good rolling pin. Find one similar to the one I use here.
Each dough should be rolled out about 1/8 to 1/4 inch thick and about 12 to 13 inches in diameter.
Pizza Sauce Rosso
Using an immersion or upright blender, mix all the ingredients below together.
28 oz can tomato sauce
salt & pepper to taste
1/4 cup olive oil
2 to 3 fresh basil leaves
INSIDER TIPS
Turn your oven to 500 degrees for about 30 min prior to baking with your pizza stone in the oven to warm it
Before topping your pizzas, bake the dough for 2 to 3 minutes, until the dough begins to slightly form bubbles on top
Build your Pizzas
Now, you can have a lot of fun and put all your toppings on your pizzas. In our family, I like to let each person choose their toppings and make their own pizza. It’s fun to see what everyone likes best. My favorite is the Salami Calabrese con Peperoni!
Toppings Ideas
La Margherita: red sauce, mozzarella, drizzle of olive oil, fresh basil leaves
* use mozzarella di bufala to make it Margherita D.O.C.
Salsiccia con Patate: a drizzle of olive oil for your sauce, ground pork sausage, thinly sliced cooked potatoes, mozzarella, chopped fresh rosemary
Prosciutto con Arugula: a drizzle of olive oil for your sauce, prosciutto slices (can substitute with Speck)
* after the pizza has baked, top with a generous amount of arugula
Salami Calabrese con Peperoni: red sauce, salame calabrese, cooked slices of red or yellow bell peppers, mozzarella
Pizza Bianca: sea salt, a drizzle of olive oil, chopped fresh rosemary
Bake your Pizzas
Once you have an assembly line going with your dough being rolled out and your toppings ready to go, you can begin baking. Follow the insider tip and pre-bake your dough. Pull your slightly baked dough out of the oven (be careful, you’re working with a 500 degree oven and pan/stone). Top that pizza with your toppings and place back into the oven for about 5 to 7 minutes until the dough on the bottom and edges are browned and the mozzarella is starting to bubble.
While each pizza is in the oven, you can roll out the next one so it’s ready to go in the oven when the other one is finished. If you only have 1 pan or stone it can take a bit of time, but trust me, it’s worth it to have that delish Roman pizza!
Buona Fortuna!
If you make this recipe and think it’s buonissima I would love if you gave this recipe a great review. Tag me on Instagram @oldworld.italian with your belle pizze!
