Pizza Romana Recipe
Italian · Main course · 45 min total
A classic thin-crust Roman-style pizza with a crispy base and simple toppings of tomato sauce, mozzarella, anchovies, and capers.
30
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon olive oil
- 1/2 cup tomato passata
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 8 ounces fresh mozzarella, sliced
- 8 anchovy fillets in oil, drained
- 2 tablespoons capers, rinsed
- Fresh basil leaves for garnish
Instructions
- In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil; mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.
- Punch down dough and divide into two balls. On a floured surface, roll each ball into a 12-inch circle, about 1/8-inch thick.
- In a small bowl, mix tomato passata, minced garlic, and oregano. Spread half the sauce over each pizza base, leaving a 1/2-inch border.
- Top with mozzarella slices, anchovy fillets, and capers.
- Transfer pizzas to the hot stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
- Garnish with fresh basil leaves. Slice and serve immediately.
Tips
- For extra crispiness, preheat the baking sheet or stone for at least 30 minutes.
- If anchovies are too salty, rinse them briefly before using.
- Leftover pizza can be reheated in a hot oven or skillet.
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