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Roman Pizza Recipe

Looking for a tasty Italian pizza recipe? Try this Roman Pizza Recipe, one of the many variants of Neapolitan pizza, prepared with mozzarella cheese, tomato, anchovies, extra virgin olive oil and, oregano and fresh basil. When you chop mozzarella, remember to wring well before arrange to the pizza, because with the heat of the oven it releases a great amount of water.


PREP: 1 hour

INACTIVE TIME: 2 hours leaving

COOK: 10 min




Dough Ingredients

250g - 0 flour

250g - 00 flour

1 - package dry active yeast

1 - teaspoon sugar

- lukewarm water

- extra virgin olive oil

- salt to taste

- flour to powder

Topping Ingredients

250g - mozzarella cheese

250g - tomato sauce

3 - tablespoons Roman pecorino cheese, grated

4 - anchovy fillets, chopped

- fresh basil leaves

- salt and pepper to taste


In a large bowl mix the warm water, yeast and sugar. Stir for some minutes, until the yeast dissolves and let set for 15 minutes. Add the flour, salt and 2 tablespoons olive oil into the yeast mixture. Stir for 10 minutes or until it begins to turn into a smooth an elastic dough. Lay out the dough into a lightly floured surface and knead with your hands for some minutes, until smooth and elastic. Place the dough in an oiled bowl and cover with a clean kitchen towel in a warm place to rise until it doubled in size, about 1h 30 minutes. After the leaving time knead the dough again for 1 minute in a lightly floured surface or start stretching dough in the air instead of on a work surface, because gravity will pull and stretch it. Once it's about 8 inches in diameter, place dough on floured work surface and pat it out with your fingertips, from the centre toward the edge, to fully stretch. Gently push your palms into centre of the dough to stretch it toward the edges to make a border, about 2 inch. Transfer the dough into a pizzas hob and before garnishing let the dough rest for 10 minutes. Ladle the tomatoe sauce into the centre of the dough round, then spread from the centre to the edges by moving the ladle in widening concentric circles. Top with the mozzarella, pecorino, anchovy fillets, adding salt , pepper and olive oil. Preheat the oven to 250° C and bake for 10-20 minutes. At last decorate with the basil leaves. Serve immediately.

Roman Pizza