Roman-Style Pizza "pizza alla romana"
How to make Roman-Style Pizza Recipe "pizza alla romana" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
2 tsp. (12 g) salt
for the topping:
1 16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese, thinly sliced
8 anchovies in oil, drained
about 10 capers
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes evenly over it, and then arrange the mozzarella, anchovies, and capers (all at room temperature) on top. Let it rise for another 40 minutes. Bake in the oven at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.
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| Roman-Style Pizza "pizza alla romana" |
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