Homemade Pizzas, Roman Style

This recipe is super easy and fun for the whole family. So gather the littles around the table—make it fun and let the flour fly! 

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We love cooking together for weekly “family night,” which usually involves good food, along with games, reading a book, or watching a movie. I love choosing a menu that the kids can help out with and homemade pizzas are our go-to meal. The kids can use their kid-sized rolling pin and help me roll out the dough, help collect the herbs from the garden, and help put the mozzarella on top (while stealing a few bites as they go).

Eating a round pizza in Italy means you’re going to eat the whole thing! I love this recipe because it makes enough for everyone to make the pizza they prefer. But let’s be honest, we’re still American so we like to share and eat each others pizzas to taste the variety!

This recipe is super easy and fun for the whole family. So gather the littles around the table—make it fun and let the flour fly!

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La Pizza Romana
5 medium crusts

3 cups (775g) 00 or all-purpose flour
1 Tbsp (12g) sugar
1/2 tsp (1.75g) instant yeast
1 heaping tsp (3.5g) fine sea salt
1/8 cup (30g) extra virgin olive oil
3/4 cup cold water (can add cold water 1 Tbsp at a time when mixing if needed to make dough more moist)

* if desired, place individual balls of dough in freezer for up to several months—simply place in refrigerator to thaw out the day before using. Place at room temperature for about 30 minutes before rolling out the dough.

Margherita

marinara sauce *
about 6oz mozzarella di bufala (can substitute normal mozzarella or fior di latte), sliced
1-2 tsp fresh basil leaves (sprinkle the leaves on top of melted cheese immediately after taking pizza out of the oven)
Ground sea salt (to taste)
Extra virgin olive oil

Diavola con Peperoni (red peppers)

marinara sauce *
6 thin slices of salame piccante
1 small red pepper, sliced and cooked in frying pan with 1tsp olive oil
about 6oz mozzarella di bufala, sliced

Bresaola, Rucola, e Parmigiano

5 slices of bresaola (can substitute with prosciutto)
enough rucola (arugula) to cover the pizza (sprinkle on top of the pizza after taken out of the oven)
thin slices of parmigiano reggiano
Ground sea salt (to taste)
Extra virgin olive oil

Pizza Bianca

1 Tbsp fresh rosemary leaves
Ground sea salt (to taste)
Extra virgin olive oil
Directions:

Preheat the oven to 500 degrees (250 C).

Place all the dough ingredients into a large bowl or cooking pan (if you have a stand-mixer, even better). Using a hand-held mixer or stand-mixer on medium-low speed, mix together for 3 minutes until ingredients are mixed well. Continue mixing on high speed for about 8-10 minutes until dough becomes elastic and stretchy. THE KEY: make sure that the consistency of the dough changes when mixing to become elastic in consistency. This will give you the thin, crisp, roman crust.

Separate dough into 5 separate balls and set aside. Place baking sheet or pizza stone in oven to get warm. Roll out each pizza one at a time on a slightly floured surface.

Place the crust into the oven for about 3 minutes (just until it’s slightly cooked with air pockets beginning to form). Using a sauce spoon, spread the preferred amount of marinara sauce, along with any other toppings desired. Above are a few classic roman recipes for some ideas.

Bake for about 6 more minutes (until crust is turning brown and crispy and the mozzarella is melted).

* marinara sauce: use 1 can of crushed tomatoes along with salt, pepper, fresh oregano, and about 2oz extra virgin olive oil and blend together in blender.