Pizza Rossa Romana
This no-cheese red pizza is topped with a generous layer of tomato sauce, olive oil, and oregano, making it a true taste of Italy. Easy to make at home, this recipe brings a bit of Rome’s beachside tradition to your kitchen.
8 portions
Equipment
- 1 baking sheet —about 14x17 inches
Ingredients
- 4 cups bread flour
- 2 ¼ teaspoon dry yeast
- 1 Tablespoon extra virgin olive oil (plus more for the bowl and surface)
- 1 ⅔ cup water (room temperature)
- 1 teaspoon malt syrup (or honey, or sugar)
- 1 ½ teaspoon salt
For the tomato topping
- 2 cups simple canned tomato sauce (without condiments)
- Extra virgin olive oil (as needed)
- Oregano (as needed)
- Salt (a generous pinch)
Instructions
- In a bowl, combine all ingredients and mix with a fork until just combined. Cover and let it rest for 10 minutes.
- Knead the dough for about 5 minutes on an oiled surface. It will be sticky so use a spatula to help gather it.
- Oil a bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise for 1-2 hours, or until doubled in size.
- Once risen, gently stretch the dough and fold the sides toward the center. Cover and rest for another hour. Repeat the folding process, then rest for 30 minutes.
- Oil your baking sheet generously and transfer the dough onto it. Stretch the dough to fit the sheet, pressing lightly in the center and working your way to the edges.
- In a bowl, mix the tomato sauce, a drizzle of olive oil, and a generous pinch of salt. Spread the sauce evenly over the dough, all the way to the edges. Top with oregano and a drizzle of olive oil.
- Let the pizza rest for 30-40 minutes while you preheat the oven to its highest temperature (mine was 530°F/275°C. The oven should be fully preheated for at least 30 minutes.
- Place the pizza directly on the oven base and bake for 12-15 minutes for a crispy bottom. Move to the middle rack and bake for another 12 minutes until the top is golden.
- Drizzle with more olive oil and a sprinkle of oregano, then let it rest for 5 minutes. Cut into squares and enjoy, warm or at room temperature.
Tips & Notes
- I used a 14x17 inches baking sheet. This pizza needs a large baking sheet, if you don't have one this large, divide the dough into two smaller sheets.
- No rolling pin needed! Stretch the dough with your hands to keep it airy.
- For a crispy crust, preheat your oven as high as it goes!
- Don’t skip the oil on the baking sheet; it helps get that golden, crispy bottom.
- This pizza rossa will last up to 2 days at room temperature or up to 3-4 days in the fridge. To store, allow to cool down completely and then wrap in plastic wrap or store in an airtight container.
Nutrition
Calories: 220kcal