Pizza Rossa Romana
6 hours
serves 4
serves 4
Roman-style pizza rossa — thin, crackling, and dressed simply with tomato and oregano. Scrocchiarella, as they call it in Rome.
Moderate
Ingredients
*Dough
2 cups bread flour
3/4 cup + 1 tablespoon water
1/2 teaspoon dry yeast
1 teaspoon fine salt
1 teaspoon olive oil
*Topping1/2 to 2/3 cup passata
*Pinch of fine salt1 to 2 teaspoons dried oregano
*To finish
*218. to 2 tablespoons extra virgin olive oil Small pinch flaky salt
*Dough
2 cups bread flour
3/4 cup + 1 tablespoon water
1/2 teaspoon dry yeast
1 teaspoon fine salt
1 teaspoon olive oil
*Topping1/2 to 2/3 cup passata
*Pinch of fine salt1 to 2 teaspoons dried oregano
*To finish
*218. to 2 tablespoons extra virgin olive oil Small pinch flaky salt
Method
Make the dough Mix water and yeast, then add flour and combine into a rough dough. Rest 10 minutes. Add salt and olive oil, then knead until smooth (about 5–8 minutes). The dough should be soft and slightly sticky.
First rise (5–6 hours) Cover and leave at room temperature until doubled. Because the yeast is moderate, it will rise steadily without overproofing.
Shape Oil a baking tray well. Transfer the dough gently and stretch it out with oiled hands. Keep the edges slightly thicker and avoid pressing out all the air. Rest 30–45 minutes until slightly puffy.
Top Spread a thin layer of passata, then add a pinch of salt and oregano. No oil at this stage.
Bake Bake at 240–250°C on the lowest rack for 15–20 minutes, until the base is crisp and the edges are golden.
Finish As soon as it comes out, drizzle with olive oil and add a small pinch of flaky salt.
Make the dough Mix water and yeast, then add flour and combine into a rough dough. Rest 10 minutes. Add salt and olive oil, then knead until smooth (about 5–8 minutes). The dough should be soft and slightly sticky.
First rise (5–6 hours) Cover and leave at room temperature until doubled. Because the yeast is moderate, it will rise steadily without overproofing.
Shape Oil a baking tray well. Transfer the dough gently and stretch it out with oiled hands. Keep the edges slightly thicker and avoid pressing out all the air. Rest 30–45 minutes until slightly puffy.
Top Spread a thin layer of passata, then add a pinch of salt and oregano. No oil at this stage.
Bake Bake at 240–250°C on the lowest rack for 15–20 minutes, until the base is crisp and the edges are golden.
Finish As soon as it comes out, drizzle with olive oil and add a small pinch of flaky salt.