Let me show you how to make Pizza Rossa, the classic Roman tomato pizza with a light, crispy crust and a rich, flavorful sauce. This simple, no-cheese pizza is perfect for snacking or a quick meal. Get step-by-step tips for kneading, shaping, and baking it to perfection. Just like we do in Rome!

Pizza rossa cut into squares and piled on a cutting board.

When my husband was a kid, pizza rossa was a must for beach days. It’s one of those simple pleasures that locals still enjoy, whether they’re hanging out by the sea or grabbing a quick bite at the local panificio.

For anyone who’s traveled to Rome, you’ve probably seen this beauty—golden, crispy, and topped with nothing but a rich, slightly tangy tomato sauce. It’s one of those foods that brings back memories of sunny afternoons and that perfect Roman vibe.

Even though this red pizza is a staple at just about any bakery here in Rome (just like focaccia), I wanted to share the recipe so you can recreate it at home, wherever you are.

Roman-style pizza rossa (red pizza) on a black baking tray.

To make homemade pizza rossa, you’ll need just a handful of simple ingredients: bread flour, dry yeast, extra virgin olive oil, water, a touch of malt syrup (or honey or sugar), and salt for the dough.

The topping is even simpler. Just plain canned tomato sauce, olive oil, oregano, and salt. That’s it!

How To Make Pizza Rossa Like in Rome

Place all your ingredients in a bowl and mix with fork to slightly combine the ingredients. At first, it might look like a mess, kind of shaggy and not very dough-like.

That’s normal, cover it up and leave it alone for 10 minutes. Seriously, this little rest helps the flour absorb the water and makes kneading easier.

Now, come back and place the dough on an oiled surface. Knead it for about 5 minutes, it will feel very sticky, no worries, this dough is supposed to be a little on the wet side. Use a spatula to help you gather it.

Kneading the sticky dough on an oiled surface.

Oil a bowl, pop the dough inside, and cover it with a damp towel or plastic wrap. Now, let it rise in a warm spot for 1-2 hours, or until doubled in size.

If your kitchen is chilly, find the warmest corner. Sometimes, I turn on my oven light (not the oven, just the light) and let the dough sit inside. Works like a charm.

Once the dough has puffed up beautifully, gently stretch the sides and fold them toward the center. This technique, known as piegue in Italian, literally means folding and helps strengthen the dough while creating those airy layers that make the crust so light and crispy.

Stretching and folding the raised dough inside the bowl.

Cover the dough and let it rest for another hour. Then, do that same folding trick one more time and let it rest again for 30 minutes.

Making the last folding to the dough inside the bowl.

Now, grab your baking sheet and oil it generously. No skimping here—this is what gives the pizza rossa that crispy, golden bottom.

Transfer the dough to the baking sheet and begin by gently pressing down in the center with your fingertips.

Two hands spreading the dough on the middle of a baking sheet.

Then, gradually stretch the sides outward, working your way toward the edges until the dough is evenly spread across the pan.

If you see air bubbles, try not to pop them! Those bubbles will give the red pizza its amazing texture.

Hands stretching the dough to the ends of a baking sheet.

Next, in a bowl, mix 1 and half cups of plain canned tomato sauce, a drizzle of extra virgin olive oil, and a good pinch of salt.

Spread the sauce all over the dough. A proper pizza rossa should be beautifully coated, all the way to the edges. Then, sprinkle some oregano and drizzle a little more olive oil on top.

The pizza dough with tomato sauce spread on top and drizzling with olive oil.

Let it rest for 30–40 minutes while you preheat your oven as high as it will go (usually around 475°F to 525°F / 245°C to 275°C).

Let the oven heat up for at least 30 minutes—this is super important for getting that crispy crust.

Place the pizza directly on the oven base and bake for 12–15 minutes. This helps the bottom crisp up beautifully.

Move it to the middle rack and bake for another 12 minutes, until the top looks perfectly cooked and slightly caramelized.

Freshly baked pizza rossa on a baking sheet.

Take the pizza out, drizzle it generously with olive oil, and sprinkle on a bit more oregano. Let it rest for 5 minutes (I know, I know—it smells amazing, but trust me, it’s worth the wait).

Now, cut your pizza rossa into squares and enjoy! Eat it warm or at room temperature, it’s delicious either way.

Pizza rossa romana cut on a baking sheet.

Tips for Crispy Roman-Style Pizza

Use lukewarm water to activate the yeast properly. Too hot, and it can kill the yeast; too cold, and the dough won’t rise as well.
When shaping the dough, skip the rolling pin! Instead, stretch it gently with your hands to preserve the air pockets that give the crust its light, airy texture.
Crank up your oven as high as it will go. This dough needs intense heat to develop a crisp, golden crust.
For an extra crunchy bottom, start by baking the pizza directly on the oven floor for the first few minutes before moving it to the middle rack to finish baking. This helps create that perfectly crusty base, just like in Roman bakeries!

Pizza rossa sliced and piled on a cutting board.

Best Ways to Store & Reheat

Before storing, let the pizza rossa cool completely to prevent condensation, which can make the crust soggy.

Once cooled, wrap it tightly in plastic wrap or foil, or place it in an airtight container to keep it fresh and prevent it from drying out. It will last up to 2 days, but if it’s too hot, store in the fridge for up to 3-4 days.

To reheat, preheat your oven to 375°F (190°C). Place the pizza on a baking sheet and heat for 8–10 minutes, or until the crust is crispy again and the sauce is warmed through.

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